Novel bacteriocin produced by Lactobacillus alimentarius FM-MM4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics

文献类型： 外文期刊

第一作者： Hu, Yanxin

作者： Hu, Yanxin;Liu, Xiaoli;Shan, Chengjun;Xia, Xiudong;Wang, Ying;Zhou, Jianzhong;Hu, Yanxin;Shan, Chengjun;Dong, Mingsheng

作者机构：

关键词： Bacteriocin;Lactobacillus alimentarius;Purification;Identification;Antimicrobial properties

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The present study aims to purify and characterize a novel bacteriocin (designated as lactocin MM4) produced by Lactobacillus alimentarius FM-MM4, which was isolated from Nanx Wudl, a traditional Chinese fermented meat. Lactocin MM4 was extracted by ethyl acetate and purified through cation exchange chromatography and semi-preparative high-performance liquid chromatography (RP-HPLC). As revealed by LC-MS/MS, lactocin MM4 has a molecular mass of 1104.58 Da with the N-terminal sequence QGVGPLGQGHR, demonstrating low homology with previously reported class II bacteriocins. Lactocin MM4 exhibited broad-spectrum antimicrobial activity against both Gram-positive and Gram-negative food-borne pathogens, as well as several yeasts. It was considerably thermo-stable with 84.7% residual antimicrobial activity after exposure to 121 degrees C for 15 min, and it was highly stable at acidic pH (2-5). Proteases, such as trypsin, protease K, papain and pepsin, could completely inactivate the bacteriocin, while other enzymes, such as lipase and amylase, had no effect on its antimicrobial activity. These results indicate the potential of lactocin MM4 for application in food preservation. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2

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