A SCREENING OF CLASS IIA BACTERIOCINS PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM FERMENTED MARE MILK

文献类型： 外文期刊

第一作者： Cui, Yanhua

作者： Cui, Yanhua;Zhang, Chao;Wang, Chao;Lv, Xiaomeng;Chen, Zhangting;Ding, Zhongqing;Wang, Yunfeng;Cui, Hongyu

作者机构：

期刊名称：JOURNAL OF FOOD SAFETY （ 影响因子：1.953； 五年影响因子：1.946 ）

ISSN： 0149-6085

年卷期： 2013 年 33 卷 4 期

页码：

收录情况： SCI

摘要： Twelve fermented mare milk samples were screened for class IIa bacteriocins based on a polymerase chain reaction (PCR) method. The positive PCR products were cloned and sequenced. The sequences shared 99% identity to enterocin A-coding gene. The lactic acid bacteria, which showed positive PCR results, were detected with antimicrobial activity by means of traditional well-diffusion method. The strains C71 and C102 showed antimicrobial activity to Listeria sp. These strains showed a potential application in food preservation. The results also indicated the PCR screening method proposed in this study can be used for the screening of antimicrobial peptides of class IIa. Practical ApplicationsIn the present study, 44 class IIa bacteriocins from a wide range of lactic acid bacteria were included in a cluster analysis, and primers were designed on basis of the cluster analysis. We screened class IIa bacteriocin-producing lactic acid bacteria that were isolated from traditional fermented mare milk by means of a PCR-based assay. Two strains showed potential application in food preservation. The results indicated the PCR screening method proposed in this study can be used for the screening of antimicrobial peptides of class IIa. This method is still in an exploratory stage. It needs to be improved in the future.

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