A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21-2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism
文献类型： 外文期刊
作者： Peng, Shudong 1 ; Song, Jiajia 1 ; Zeng, Weiyou 2 ; Wang, Hongwei 1 ; Zhang, Yu 1 ; Xin, Jinwei 3 ; Suo, Huayi 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
2.Jiangjin Dist Popularizat Ctr Agr Technol, Chongqing, Peoples R China
3.State Key Lab Hulless Barley & Yak Germplasm Reso, Lhasa, Peoples R China
关键词： Bacteriocin; Lactobacillus plantarum; Purification; Antibacterial activity; Bactericidal
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2021 年 142 卷
页码：
收录情况： SCI
摘要： This research aimed to find a natural biological preservative that inhibits harmful bacteria in the food production process. We screened a bacteriocin-producing Lactobacillus plantarum SHY 21-2, which was isolated from yak yogurt. The bacteriocin was purified by salting out, AKTA purifier 10 and reversed-phase high-performance liquid chromatography (RP-HPLC). The LC-MS/MS analysis revealed that the molecular weight of bacteriocin was 1362.84 Da and the predicted the amino acid sequence was RPNEPRLLLPR. This strain produced a novel IId bacteriocin and named plantaricin LP 21-2. LP 21-2 was heat-resistant and still had 96% antibacterial activity after being exposed to 121 degrees C for 15 min. LP 21-2 had obvious antibacterial activity at pH 2-5 and could be completely inactivated by pepsin, trypsin, and papain. LP 21-2 had a broad antimicrobial spectrum against on Gram-positive bacteria, Gram-negative bacteria and fungi, including Staphylococcus aureus ATCC25923, Salmonella typhi CMCC50071 and Saccharomyces cerevisiae ATCC9763. The minimal inhibitory concentration (MIC) of LP 21-2 on Staphylococcus aureus ATCC 25923 was 0.18 mg/ml. Analyzed by scanning electron microscopy and transmission electron microscopy, LP 21-2 induced pore formation in cell membranes and caused cytoplasmic leakage to kill bacteria. These results indicate that plantaricin LP 21-2 has potential as a bioprotective agent in food.
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