Isolation and characterization of a novel Paenibacillus species from high-salt environment with broad-spectrum antimicrobial activity against food spoilage microorganisms

文献类型： 外文期刊

第一作者： Han, Fei

作者： Han, Fei;Tong, Danni;Guo, Zixuan;Li, Zhen;Du, Rubing;Xu, Qing;Zhang, Zhidong

作者机构：

关键词： Food safety; Paenibacillus sp. C42; Secondary metabolites; Extreme environments; Antimicrobial activity

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 68 卷

页码：

收录情况： SCI

摘要： Microbial contamination by spoilage microorganisms in foods has become a global issue, posing a threat to food safety and contributing to food waste. Bioactive compounds originating from microorganisms are emerging as potential natural preservatives to replace chemical preservatives. In this study, we isolated a strain (C42) from high-salt environments that exhibited antimicrobial activity against diverse food spoilage microorganisms. Phylogenetic analysis revealed that C42 was a novel species within the genus Paenibacillus, closely related to Paenibacillus polymyxa_B (average nucleotide identity = 94.73 %). Compared to P. polymyxa_B, Paenibacillus sp. C42 had a smaller genome size (5.54 Mb) and a higher GC content (45.97 %). We identified 20 biosynthetic gene clusters (BGCs) of secondary metabolites from genome of Paenibacillus sp. C42. These BGCs were predominantly associated with peptide products (11 RiPP and 4 NRPS BGCs), of which only 4 BGCs were known. Our experiments demonstrated that the antimicrobial components of Paenibacillus sp. C42 were extracellular non-volatile peptides that had antimicrobial activity against seven foodborne pathogenic bacteria, particularly Escherichia coli, Listeria monocytogenes, and Klebsiella pneumoniae. The antimicrobial activity of peptide compounds had a high environmental stability, maintaining >80 % activity at pH 6-8 and temperatures ranging from 0 to 100 degrees C. This study reported a novel species of Paenibacillus with broad-spectrum antimicrobial activity from a high-salt environment, and its extracellular peptide components showed potential for application as the natural food preservatives.

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