GAO Zhaojian, ZHANG Yanqiu, SONG Yulin, ZHAO Yifeng. Purification and Antibacterial Properties of Bacteriocin Produced by Lactobacilus fermentum Isolated from Pickled Vegetables[J]. Science and Technology of Food Industry, 2021, 42(3): 201-207,283. DOI: 10.13386/j.issn1002-0306.2020030145
Citation: GAO Zhaojian, ZHANG Yanqiu, SONG Yulin, ZHAO Yifeng. Purification and Antibacterial Properties of Bacteriocin Produced by Lactobacilus fermentum Isolated from Pickled Vegetables[J]. Science and Technology of Food Industry, 2021, 42(3): 201-207,283. DOI: 10.13386/j.issn1002-0306.2020030145

Purification and Antibacterial Properties of Bacteriocin Produced by Lactobacilus fermentum Isolated from Pickled Vegetables

More Information
  • Received Date: March 12, 2020
  • Available Online: February 02, 2021
  • The aim of this study was to screen and identify strains producing bacteriocin(named BLF52)with broad-spectrum resistance to foodborne pathogens from Chinese traditional fermented vegetables,and to isolate and purify the bacteriocin and analyze its antibacterial characteristics. Molecular sieve gel filtration chromatography and semi-preparative high-performance liquid chromatography(RP-HPLC)were used to purify bacteriocin and the molecular weight was determined by Tricine-SDS-PAGE. A bacteriocin-producing Lactobacilus fermentum CH-16 strain was isolated. The highest inhibition of S. aureus(875 AU/mL)was noted at early stationary phase after 24~30 h of growth in MRS medium at 34 ℃. BLF52 was purified to homogeneity and its molecular mass was 5.6 kDa. It was stable in the range of 40~80 ℃(30 min)and pH2.0~7.0(2 h). After treatment with pepsin,papain,trypsin and proteinase K,the antibacterial activity of BLF52 was completely lost,and α-amylase had no effect on it,indicating that BLF52 had typical bacteriocin characteristics. BLF52 exhibited a broad antimicrobial spectrum against food-borne spoilage and pathogenic bacteria such as Listeria monocytogenes,Staphylococcus aureus,Bacillus cereus,Salmonella typhi,Pseudomonas aeruginosa,Escherichia coli,and Vibrio parahaemolyticus. Bacteriocins BLF52 inhibitted the growth of S. aureus in culture through bactericidal mode. BLF52 has the potential to be developed as a food preservative suitable for acidic or neutral foods.
  • [1]
    Hu Y,Liu X,Shan C,et al. Novel bacteriocin produced by Lactobacillus alimentarius FM-MM4 from a traditional Chinese fermented meat Nanx Wudl:Purification,identification and antimicrobial characteristics[J]. Food Control,2017,77:290-297.
    [2]
    Anastasiadou S,Papagianni M,Filiousis G,et al. Growth and metabolism of a meat isolated strain of Pediococcus pentosaceus in submerged fermentation:Purification,characterization and properties of the produced pediocin SM-1[J]. Enzyme and Microbial Technology,2008,43(6):448-454.
    [3]
    Goh H F,Philip K. Isolation and mode of action of bacteriocin BacC1 produced by nonpathogenic Enterococcus faecium C1[J]. Journal of Dairy Science,2015,98(8):5080-5090.
    [4]
    Sequeiros C,Garcés M E,Vallejo M,et al. Potential aquaculture probiont Lactococcus lactis TW34 produces nisin Z and inhibits the fish pathogen Lactococcus garvieae[J]. Archives of Microbiology,2015,197(3):449-458.
    [5]
    Lv X,Ma H,Sun M,et al. A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot(Scophthalmus maximus)fillets[J]. Food Control,2018,89:22-31.
    [6]
    Gao Y,Li D,Liu S,et al. Garviecin LG34,a novel bacteriocin produced by Lactococcus garvieae isolated from traditional Chinese fermented cucumber[J]. Food Control,2015,50:896-900.
    [7]
    Lv X,Yi L,Dang J,et al. Purification of novel bacteriocin produced by Lactobacillus coryniformis MXJ 32 for inhibiting bacterial foodborne pathogens including antibiotic-resistant microorganisms[J]. Food Control,2014,46:264-271.
    [8]
    Jiang J,Shi B,Zhu D,et al. Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish[J]. Food Control,2012,23(2):338-344.
    [9]
    An J,Zhu W,Liu Y,et al. Purification and characterization of a novel bacteriocin CAMT2 produced by Bacillus amyloliquefaciens isolated from marine fish Epinephelus areolatus[J]. Food Control,2015,51:278-282.
    [10]
    Juturu V,Wu J C. Microbial production of bacteriocins:Latest research development and applications[J]. Biotechnology Advances,2018,36(8):2187-2200.
    [11]
    Rasheed H A,Tuoheti T,Zhang Y,et al. Purification and partial characterization of a novel bacteriocin produced by bacteriocinogenic Lactobacillus fermentum BZ532 isolated from Chinese fermented cereal beverage(Bozai)[J]. LWT,2020,124:109113.
    [12]
    Sabia C,Anacarso I,Bergonzini A,et al. Detection and partial characterization of a bacteriocin-like substance produced by Lactobacillus fermentum CS57 isolated from human vaginal secretions[J]. Anaerobe,2014,26:41-45.
    [13]
    Kaewnopparat S,Dangmanee N,Kaewnopparat N,et al. In vitro probiotic properties of Lactobacillus fermentum SK5 isolated from vagina of a healthy woman[J]. Anaerobe,2013,22:6-13.
    [14]
    Ao X,Zhang X,Zhang X,et al. Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products[J]. Journal of Dairy Science,2012,95(3):1073-1084.
    [15]
    Martinez R C,Wachsman M,Torres N I,et al. Biochemical,antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS[J]. Food Microbiol,2013,34(2):376-381.
    [16]
    Ahmadova A,Todorov S D,Choiset Y,et al. Evaluation of antimicrobial activity,probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese[J]. Food Control,2013,30(2):631-641.
    [17]
    Pei J,Jin W,Abd El-Aty A M,et al. Isolation,purification,and structural identification of a new bacteriocin made by Lactobacillus plantarum found in conventional kombucha[J]. Food Control,2020,110:106923.
    [18]
    Xiraphi N,Georgalaki M,Rantsiou K,et al. Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131[J]. Meat Sci,2008,80(2):194-203.
    [19]
    Pei J,Yuan Y,Yue T. Primary characterization of bacteriocin paracin C - A novel bacteriocin produced by Lactobacillus paracasei[J]. Food Control,2013,34(1):168-176.
    [20]
    Suresh M,Iyapparaj P,Anantharaman P. Optimization,characterization and partial purification of bacteriocin produced by Staphylococcus haemolyticus MSM an isolate from seaweed[J]. Biocatalysis and Agricultural Biotechnology,2014,3(4):161-166.
    [21]
    Salman M,Shahid M,Sahar T,et al. Development of regression model for bacteriocin production from local isolate of Lactobacillus acidophilus MS1 using Box-Behnken design[J]. Biocatalysis and Agricultural Biotechnology,2020:101542.
    [22]
    Ahn H,Kim J,Kim W J. Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria[J]. Food Control,2017,80:59-66.
    [23]
    Ahmad V,Ahmad K,Baig M H,et al. Efficacy of a novel bacteriocin isolated from Lysinibacillus sp. against Bacillus pumilus[J]. LWT,2019,102:260-267.
    [24]
    An Y,Wang Y,Liang X,et al. Purification and partial characterization of M1-UVs300,a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage[J]. Food Control,2017,81:211-217.
    [25]
    Barbosa M S,Todorov S D,Ivanova I V,et al. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami[J].Food Control,2016,60:103-112.
    [26]
    Devi Avaiyarasi N,David Ravindran A,Venkatesh P,et al. In vitro selection,characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk[J]. Food Control,2016,69:124-133.
    [27]
    Perumal V,Venkatesan A. Antimicrobial,cytotoxic effect and purification of bacteriocin from vancomycin susceptible Enterococcus faecalis and its safety evaluation for probiotization[J]. LWT-Food Science and Technology,2017,78:303-310.
    [28]
    Zhu X,Zhao Y,Sun Y,et al. Purification and characterisation of plantaricin ZJ008,a novel bacteriocin against Staphylococcus spp. from Lactobacillus plantarum ZJ008[J]. Food Chemistry,2014,165:216-223.
    [29]
    Wen L S,Philip K,Ajam N. Purification,characterization and mode of action of plantaricin K25 produced by Lactobacillus plantarum[J]. Food Control,2016,60:430-439.
    [30]
    Wayah S B,Philip K. Purification,characterization,mode of action,and enhanced production of Salivaricin mmaye1,a novel bacteriocin from Lactobacillus salivarius SPW1 of human gut origin[J]. Electronic Journal of Biotechnology,2018,35:39-47.
    [31]
    Miao J,Xu M,Guo H,et al. Optimization of culture conditions for the production of antimicrobial substances by probiotic Lactobacillus paracasei subsp. Tolerans FX-6[J]. Journal of Functional Foods,2015,18:244-253.
  • Related Articles

    [1]LI Xuerui, LIU Xiuwei, ZHOU Jiwei, WANG Hanmo, WU Xinyi, ZHU Zhiyan, FAN Fangyu, TIAN Hao. Preparation of Lemongrass Essential Oil Microcapsules by Synergistic Encapsulation with Sodium Carboxymethyl Starch and Sodium Caseinate and Its Antibacterial Properties[J]. Science and Technology of Food Industry, 2024, 45(20): 78-86. DOI: 10.13386/j.issn1002-0306.2023110289
    [2]HU Xiaoqi, XU Shenchen, WANG Siyu, PU Mengxuan, XU Zhenhong, MA Xiao, SUN Yingying. Research of Extraction Process of Mycosporine-like Amino Acids of Ulva lactuca and Its Mechanism of Anti-bacterial Properties Against Vibrio parahaemolyticus[J]. Science and Technology of Food Industry, 2024, 45(18): 175-183. DOI: 10.13386/j.issn1002-0306.2023100210
    [3]CHEN Yanyun, PING Hua, GAO Yuan, DU Yuanfang, LIU Jing, ZHANG Lizhen. Isolation, Purification, Structure Characterization and Antibacterial Activity of Polysaccharides from Proso Millet Bran[J]. Science and Technology of Food Industry, 2024, 45(10): 1-7. DOI: 10.13386/j.issn1002-0306.2023090118
    [4]XU Juncong, LI Yaoyuan, XU Cailing, SITU Wenbei. Effect of Helium Plasma Modified Technology on the Structure and Antibacterial Properties of Chitosan Materials[J]. Science and Technology of Food Industry, 2022, 43(7): 110-118. DOI: 10.13386/j.issn1002-0306.2021070178
    [5]GAO Zhaojian, WANG Qiufen, HU Xinqiang, SONG Yulin, ZHAO Yifeng, CHEN Teng. Isolation,Identification and Antibacterial Properties of Antimicrobial Lipopeptide from Bacillus coagulans XZQ-16[J]. Science and Technology of Food Industry, 2021, 42(3): 36-42. DOI: 10.13386/j.issn1002-0306.2020020159
    [6]LIU Dongwei, YUAN Weiqiong, LIU Mei, WANG Xiaoxue, LV Zhaolin. Preparation and Isolation of Antibacterial Peptides from Wulnut Dregs Protein[J]. Science and Technology of Food Industry, 2021, 42(2): 185-191. DOI: 10.13386/j.issn1002-0306.2019110084
    [7]QI Xin-yue, CAO Yao, ZHOU Jian-xin, WANG Hai-feng. Antibacterial Characteristics and Stability of Fractionated Extracts from Peanut Hull[J]. Science and Technology of Food Industry, 2020, 41(3): 120-124,130. DOI: 10.13386/j.issn1002-0306.2020.03.022
    [8]WANG Rui-xue, FANG Shu, YI Li, MING Liang, JI Ri-mu-tu. Isolation and Purification of Whey Protein Antibacterial Peptides from Camel and Cow Milk and Comparison of Its Antibacterial Activity[J]. Science and Technology of Food Industry, 2019, 40(18): 107-113. DOI: 10.13386/j.issn1002-0306.2019.18.018
    [9]ZHANG Ming-ming, SONG Yong-qiang, LI Su-yue, HU Xian-wang, LIANG Ning, ZHANG Chun-yuan. Isolation,purification and enzymatic properties of aldehyde dehydrogenase from Acetobacter pomorum[J]. Science and Technology of Food Industry, 2018, 39(10): 100-104. DOI: 10.13386/j.issn1002-0306.2018.10.019
    [10]ZHANG Shuai, QIU Peng, LONG Xiu-feng, HOU Yan-yan, LU Feng-juan, ZHANG He-ming, TIAN Yong-qiang. Isolation and purification of antimicrobial substance from Bacillus sp.B11 and analysis of its properties[J]. Science and Technology of Food Industry, 2016, (18): 256-260. DOI: 10.13386/j.issn1002-0306.2016.18.040
  • Cited by

    Periodical cited type(10)

    1. 刘毕琴,陈骏飞,罗义勇,赵勇,万幸,蔡英丽,唐蓉,史巧,李宏. 发酵蔬菜来源具抑菌活性明串珠菌的筛选及其细菌素基因簇挖掘. 食品工业科技. 2024(11): 142-150 . 本站查看
    2. 孙淑倩,徐凤娟,王磊,赵彦翠. 乳酸菌细菌素的研究与应用. 食品科技. 2024(09): 12-18 .
    3. 潘果,王云飞,钟忻桐,苏惠,马明瑞,董文龙,李国江,尹柏双. 抗鼠伤寒沙门氏菌的乳酸菌细菌素生物学特性及其抑菌机制初步研究. 饲料研究. 2024(17): 115-120 .
    4. 陈淑钧,刘亚楠,翁佩芳,吴祖芳,刘连亮. 乳酸菌接种发酵对腌制雪菜挥发性风味的影响. 中国食品学报. 2024(11): 310-324 .
    5. 白霞,崔梦含,朱鹏程,苏雅航,刘爽,王金丽,李东亮,唐俊妮. 3株魏斯氏菌的分离鉴定与生物学特性研究. 食品安全质量检测学报. 2023(09): 59-69 .
    6. 李厚强. 具有抑菌作用乳酸菌筛选及其在红酸汤生产中的应用. 食品安全质量检测学报. 2023(11): 164-170 .
    7. 焦明,罗玉霞,陈亚男,舒伦,吉林台,金山. 乳酸片球菌R-4细菌素PA-1原核表达及其理化特性. 食品与生物技术学报. 2023(11): 98-105 .
    8. 张建飞. 一株产细菌素粪链球菌N9301的分离鉴定及生物学特性研究. 饲料研究. 2022(08): 78-82 .
    9. 许晓燕,彭珍,熊世进,肖沐岩,黄涛,熊涛. 乳酸乳球菌乳亚种NCU036018细菌素的分离纯化及其抗菌机制. 食品科学. 2022(16): 209-216 .
    10. 秦雅莉,于福田,赵笑颍,沈圆圆,董诗瑜,刘小玲. 发酵乳杆菌SS-31培养基及发酵条件的优化. 食品与生物技术学报. 2022(12): 48-57 .

    Other cited types(9)

Catalog

    Article Metrics

    Article views (315) PDF downloads (31) Cited by(19)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return