Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami.
作者： M.S. Barbosa , S.D. Todorov , Y. Belguesmia , Y. Choiset , H. Rabesona
DOI: 10.1111/JAM.12438
关键词:
摘要: Aims The study aimed at determining the biochemical characteristics of bacteriocin produced by Lactobacillus sakei MBSa1, isolated from salami, correlating results with genetic features producer strain. Methods and Results Identification strain MBSa1 was performed 16S rDNA sequencing. The tested for spectrum activity, heat pH stability, mechanism action, molecular mass amino acid sequence when purified cation-exchange reversed-phase HPLC. Genomic DNA genes commonly present in Lact. sakei. Bacteriocin heat-stable, unaffected 2·0 to 6·0 active against all Listeria monocytogenes strains. Maximal production (1600 AU ml−1) MRS broth occurred after 20 h 25°C. 4303·3 Da, molecule contained SIIGGMISGWAASGLAG sequence, also sakacin A. A curvacin but negative other (sakacins T-α, T-β, X, P, G Q). Conclusions In studied conditions, Lact. sakei A, a class II bacteriocin, anti-Listeria activity. Significance Impact Study The covers purification characterization lactic bacteria salami (Lact. sakei MBSa1), linking expression information. Its heat-resistance, stability conditions (pH 2·0–6·0) activity L. monocytogenes food isolates bring up potential technological application improve safety.
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