Journal
JOURNAL OF FOOD PROTECTION
Volume 81, Issue 12, Pages 1929-1935Publisher
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-18-306
Keywords
Lactobacillus plantarum; Listeria monocytogenes; Plantaricin; Purification
Funding
- Major Science and Technology Projects of Zhejiang Province [2015C02039, 2015C02022]
- National Science Foundation of China [31606449, 31871775]
- Natural Science Foundation of Zhejiang Province [LY16C200002, LQ18C200004]
- International Science & Technology Cooperation Program of China [2013DFA32330]
- Food Science and Engineering, the most important discipline of Zhejiang Province [2017SIAR202]
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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 alpha-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.
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