Acidolin: an antibiotic produced by Lactobacillus acidophilus.

  title={Acidolin: an antibiotic produced by Lactobacillus acidophilus.},
  author={I. Y. Hamdan and E. M. Mikolajcik},
  journal={The Journal of antibiotics},
  volume={27 8},
Acidolin was isolated from skimmilk cultured for 48 hours with Lactobacillus acidophilus (CHR. HANSEN's Laboratory strain 2181). It was extracted from the skimmilk with methanol and acetone and was further concentrated and purified by Sephadex G-25 gel filtration, high voltage electrophoresis, and thin-layer chromatography on silica gel. Ultraviolet, infrared, nuclear magnetic resonance, and mass spectra results are presented for the antibiotic. Acidolin has a low molecular weight (-200), is… 
Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC.
The strains tested exhibited good acid tolerance in an artificial gastric solution as well as bile resistance in media containing 0.3% bile acids and produced a heat-stable antimicrobial compound that was shown to be proteinaceous in nature and, therefore, referred to as a bacteriocin.
Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801
The antimicrobial activity of cell‐free culture supernatant fluid was insensitive to catalase but sensitive to proteolytic enzymes such as trypsin, proteinase K and pronase, heat‐stable (30 min at 121 °C), and maintained in a wide pH range.
Purification and Characterization of Pediocin F, A Bacteriocin Produced By Pediococcus acidilacticiF
Pediocin F is reported here to be sensitive to proteolytic enzymes, resistant to heat and organic solvents, and active over a wide range of pH, and reported that the extracellular antimicrobial protein isolated from fermented sausage was really a small peptide.
Molecular characterization of antimicrobial compound produced by Lactobacillus acidophilus AA11.
  • A. Abo-amer
  • Biology, Medicine
    Acta microbiologica et immunologica Hungarica
  • 2007
Characteristics identify the inhibitory substance as a bacteriocin, designated acidocin AA11 and confer the agent an application potential as a biopreservative.
Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici.
Pediocin AcH exhibited inhibition against several food spoilage bacteria and foodborne pathogens including Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes and acted very rapidly.
Chromosomal-gene-mediated inhibition of intestinal and foodborne pathogens by Lactobacillus acidophilus AA11.
  • A. Abo-amer
  • Chemistry, Medicine
    Revista latinoamericana de microbiologia
  • 2006
Characteristics identify the inhibitory substance as a bacteriocin, designated acidocin AA11 and confer the agent an application potential as a biopreservative.
Antimicrobial activity of lactobacilli and streptococci
Of nine strains of lactic acid bacteria commonly used as starter cultures for the dalry industry and ensiling, six had antibiotic activity and the most sensitive strain of Staphylococcus aureus was used as a target micro-organism for the characterization of the antimicrobial substance.
Partial characterization and plasmid linkage of a non‐proteinaceous antimicrobial compound in a Lactobacillus casei strain of vegetable origin
Plasmid curing experiments showed that both antimicrobial compound immunity and production determinants were encoded by an 8·8 kbp plasmid, and the effectiveness of the active agent was verified on ready‐to‐use vegetables.


Studies are reported on the assay of this antibacterial activity, the purification of the substance which appears to be involved, and some of the characteristics of intestinal lactobacilli of man and several common laboratory animals which produce it.
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Studies on lactic acid bacteria. II. Lactolin, a new antibiotic substance produced by lactic acid bacteria
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