Lipopeptide biosurfactants of Pseudomonas fragi showed intraspecific specificity to their biological traits
文献类型： 外文期刊
作者： Wang, Guangyu 1 ; Wang, Yongkang 1 ; Chen, Yuping 1 ; Ma, Fang 2 ;
作者机构： 1.Nanjing Univ Finance & Econ, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Key Lab Grains & Oils Qual Control & Proc, Coll Food Sci & Engn, Nanjing 210023, Peoples R China
2.Jiangsu Acad Agr Sci, Natl Res Ctr Engn & Technol Vet Biol, Jiangsu Key Lab Food Qual & Safety, Minist Sci & Technol,State Key Lab Cultivat Base,I, Nanjing 210014, Peoples R China
关键词： Pseudomonas; Biosurfactant; Biological traits; Intraspecific specificity
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： Pseudomonas fragi is the dominant spoilage bacterium in chilled chicken, and its biosurfactant has been found to affect the microbial community structure and meat quality. However, the composition and potential intraspecific effects of this secondary metabolite remain unclear. In this study, we identified the type of biosurfactant produced by P. fragi NMC25 using Fourier transform infrared spectroscopy and gas chromatograph-mass spectrometry, and conducted an investigation into its effects on various biological traits of different P. fragi strains. The results revealed that P. fragi NMC25 produces a thermostable lipopeptide, which demonstrates a pronounced stimulatory effect on growth and extracellular protease activity in P. fragi strains. However, its influence on biofilm formation, motility, autoaggregation, and membrane permeability varies significantly between the strains. These findings highlight the complex and strain-specific nature of biosurfactant effects, suggesting that a conventional generalized approach in community studies may not adequately capture the nuanced behavior of Pseudomonas species. By elucidating these functional differences, our study provides a foundational reference for understanding the ecology of meat spoilage microorganisms and could inform future strategies for microbial control in the food industry.
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