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Purification, Fermentation Optimization, and Antibacterial Activity of Pyrrole-2-carboxylic Acid Produced by an Endophytic Bacterium, Bacillus cereus ZBE, Isolated from Zanthoxylum bungeanum

文献类型： 外文期刊

作者： Yue, Yuxi 1 ; Chen, Chong 3 ; Zhong, Kai 1 ; Wu, Yanping 1 ; Gao, Hong 1 ;

作者机构： 1.Sichuan Univ, Coll Biomass Sci & Engn, Chengdu 610065, Peoples R China

2.Sichuan Univ, Hlth Food Evaluat Res Ctr, Chengdu 610065, Peoples R China

3.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China

期刊名称：INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH （ 影响因子：4.326； 五年影响因子：4.367 ）

ISSN： 0888-5885

年卷期： 2022 年 61 卷 3 期

页码：

收录情况： SCI

摘要： An antibacterial compound, pyrrole-2-carboxylic acid (PCA), was isolated from an endophyte named Bacillus cereus ZBE in this study. RNA sequencing identified 14 genes encoding 9 key enzymes involved in PCA biosynthesis in B. cereus ZBE. The PCA production was enhanced 21-fold (149.63 mg/L) by optimization with the Plackett-Burman design and the response surface methodology. The optimum fermentation conditions were found to be 0.5% glycerinum, 1% peptone, 25% loaded liquid, initial pH at 7.0, inoculum size of 4%, incubation temperature at 37.72 degrees C, rotating speed of 120 rpm, and incubation for 48 h. In addition, PCA showed broad-spectrum antibacterial properties against a variety of foodborne pathogens. A further mechanism study demonstrated that PCA might exhibit antibacterial activity by inducing severe membrane damage in bacterial cells with a loss of membrane integrity. These findings suggested that PCA might be a promising source of natural antibacterial compounds used as preservatives in the food industry.

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