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Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages.

التفاصيل البيبلوغرافية
العنوان: Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages.
المؤلفون: Li H; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Yang Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Li L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Zheng H; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Xiong Z; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Hou J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Wang L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China. lpwang@shou.edu.cn.; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai, 201306, China. lpwang@shou.edu.cn.; Laboratory of Quality and Safety Risk Assessment for Aquatic Products On Storage and Preservation, Shanghai, 201306, China. lpwang@shou.edu.cn.
المصدر: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2024 Mar 07. Date of Electronic Publication: 2024 Mar 07.
Publication Model: Ahead of Print
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Springer Country of Publication: United States NLM ID: 101484100 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1867-1314 (Electronic) Linking ISSN: 18671306 NLM ISO Abbreviation: Probiotics Antimicrob Proteins Subsets: MEDLINE
أسماء مطبوعة: Original Publication: New York, NY. : Springer
مستخلص: The bacteriocin-producing Lactiplantibacillus plantarum SL47 was isolated from conventional fermented sausages, and the bacteriocin SL47 was purified using ethyl acetate, Sephadex G-25 gel chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). Bacteriocin SL47 was identified by HPLC-MS/MS combined with whole-genome sequencing, and the results showed it consisted of plantaricin A, J, K, and N. Further characterization analysis showed that the bacteriocin SL47 was highly thermostable (30 min, 121 °C), pH stable (2-10), sensitive to protease and exhibited broad-spectrum antibacterial ability against Gram-positive and Gram-negative bacteria. The mechanism of action showed that the bacteriocin SL47 increased cell membrane permeability, and 2 × minimum inhibitory concentration (MIC) treatment for 40 min caused apoptosis of Staphylococcus aureus F2. The count of S. aureus in the sausage that was inoculated with L. plantarum SL47 and bacteriocin SL47 decreased by about 64% and 53% of that in the initial stage, respectively. These results indicated the potential of L. plantarum SL47 and bacteriocin SL47 as a bio-preservative in meat products.
(© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
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فهرسة مساهمة: Keywords: Bacteriocin; Fermented sausage; Mode of action; Purification
تواريخ الأحداث: Date Created: 20240307 Latest Revision: 20240307
رمز التحديث: 20240307
DOI: 10.1007/s12602-024-10240-4
PMID: 38451405
قاعدة البيانات: MEDLINE
الوصف
تدمد:1867-1314
DOI:10.1007/s12602-024-10240-4