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Purification and Characterization of Plantaricin ZJ316, a Novel Bacteriocin against Listeria monocytogenes from Lactobacillus plantarum ZJ316

Author:
Chen, Lin, Gu, Qing, Li, Ping, Li, Yanjun, Song, Dafeng, Yang, Jin
Source:
Journal of food protection 2018 v.81 no.12 pp. 1929-1935
ISSN:
0362-028X
Subject:
Gram-positive bacteria, Lactobacillus plantarum, Listeria monocytogenes, ammonium sulfate, biopreservatives, chymotrypsin, databases, foods, gel chromatography, heat tolerance, high performance liquid chromatography, mass spectrometry, molecular weight, pH, peptidase K, plantaricins, sequence homology, trypsin, virulent strains
Abstract:
Bacteriocins are known to be natural preservatives, which are becoming increasingly necessary in many types of food to control the proliferation of pathogenic bacteria. In this study, a novel bacteriocin produced by Lactobacillus plantarum ZJ316, called plantaricin ZJ316, was purified by ammonium sulfate precipitation, gel chromatography, and high-performance liquid chromatography. By mass spectrometry, the molecular mass of plantaricin ZJ316 was determined to be 2,366.06 Da. No homologous sequences were found in databases based on comparisons with the N-terminal amino acid sequencing. The bacteriocin was heat resistant and stable after incubation at pH 2.0 to 10.0. It was sensitive to α-chymotrypsin, trypsin, and proteinase K. Plantaricin ZJ316 had a broad inhibitory activity against gram-negative and gram-positive bacteria, especially Listeria monocytogenes. Our results suggested that this bacteriocin has the potential to inhibit pathogenic bacteria in food products.
Agid:
6239975