Abstract
<p>Traditional Chinese fermented vegetables are excellent probiotic food with probiotic lactic acid bacteria that are benefical to the health. A novel bacteriocin with molecular weight, 825 Da was found successfully from Lactobacillus plantarum 163, which was isolated from Guizhou salted radish. The complete amino acid sequence was speculated as YVCASPW based on the mass spectrometry, and was named as bacteriocin 163-1. The bacteriocin 163-1 was highly thermostable and stability over a broad pH range (pH 3-6), sensitive to protease K and pepsin, and exhibited a wide range of antimicrobial activity not only against lactic acid bacteria (LAB) but also against other foodborne pathogens including Gram-positive and Gram-negative bacteria. Bacteriocin 163-1 could disrupt the cell membrane of bacteria. The observations of the transmission electron microscopy and laser confocal microscopy on the cell membrane of Escherichia coli and Staphylococcus aureus showed that bacteriocin 163-1 could result in forming pores on the cell membrane and then cytolysis of the bacteria. The new bacteriocin with broad-spectrum antibacterial activity will be useful in preservation of vegetable, fruit and food as well agricultural bio-controlling.</p>
Highlights
Traditional Chinese fermented vegetables are excellent probiotic food with probiotic lactic acid bacteria (LAB), which has various health benefits including anticonstipation, anticancer, antioxidative and immune-boosting
Many bacteriocins produced by Lb. plantarum have been found and identified, such as plantaricin Y produced by Lb. plantarum 510 (Chen et al, 2014), plantaricin LD1 Produced by Lb. plantarum LD1 (Gupta & Tiwari, 2014)
Therfore, the results suggested that the action mode of bacteriocin 163-1 for E. coli and S. aureus might be pore mode, cytolysis
Summary
Traditional Chinese fermented vegetables are excellent probiotic food with probiotic lactic acid bacteria (LAB), which has various health benefits including anticonstipation, anticancer, antioxidative and immune-boosting. Some bacteriocins with remarkable thermostability and pH stability show a significant inhibitory activity against spoilage and pathogenic bacteria, indicating that bacteriocin could be potentially used as an effective bio-preservative in the food industry. Nisin does not perform the good antibacterial activity against Gram-negative bacteria, and it is only effective under an acidic environment. These limits are not positive for nisin to be applied in process and conservation for foods. An alternative novel bacteriocin with good antibacterial activities is essential for the food industry. The researcher is focusing on the mining of novel bacteriocin from LAB for such as Lb. plantarum from salted vegetable, yoghurt, fermented meat (Biscola et al, 2013; Ahmad et al, 2014; Alvarez-Sieiro et al, 2016)
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