期刊
FOOD CONTROL
卷 84, 期 -, 页码 111-117出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2017.07.034
关键词
Lb. plantarum; Bacteriocin; Yak milk cheeses; Magnetic liposomes; Characterizations
资金
- Research Foundation of Science and Technology Bureau of Shaanxi, China [2015SZS-15-05]
- Shaanxi Education department's Key Laboratory Scientific Research Foundation [16JS021]
- Collaborative innovation center Research Foundation [QBXT-Z(P)-15-28]
- China Scholarship Council (CSC) Foundation [201608615024]
- Special Scientists' Foundations of Shaanxi University of Technology [SLGICYQD2014-2-18]
- Research Foundations of Shaanxi University of Technology [SLGQD13-13]
Yak milk cheese is one of the most important foods for the Tibetan people. Lactobacillus plantarum SLG1 isolated from yak cheese was shown to produce a novel bacteriocin, plantaricin SLG1. Production of plantaricin SLG1 in MRS medium was maximized after 24 h incubation at 37 degrees C (the stationary phase of growth). An innovative method, namely magnetic liposome adsorption combined with reversed-phase high performance liquid chromatography (RP-HPLC), was developed to screen for and efficiently purify bacteriocin compounds from the cell free supernatants from Lb. plantarum SLG1. The molecular mass of plantaricin SLG1 is 1083.25 Da and its amino acid sequence Tyr-Gly-Asn-Gly-Val-Phe-Ser-Val-Ile-Lys was determined by N-sequencing. Analyses by Circular dichroism (CD) spectra and predicted 3D structure suggested that the peptide maintains a well-defined conformation. Plantaricin SLG1 exhibited a wide range of antimicrobial activity against many food-borne spoilage and pathogenic bacteria, as well as some fungi. Results using scanning electron microscopy indicated that the mode of action was bactericidal and plantaricin SLG1 was able to damage the cell membrane integrity ultimately causing pathogen lethality. (C) 2017 Published by Elsevier Ltd.
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