Characterization Of Bacteriocin Research Articles

Production and characterization of bacteriocin from lactic acid bacteria isolated from fermented food products

Bacteriocin is a natal antimicrobial which can be exploited to evade the inevitability of adding chemical preservatives to food products. This study is aimed at the production and characterization of bacteriocin from Lactic acid bacteria (LAB) isolated from fermented food products. Sixteen (16) samples of various fermented food products (abacha, fufu, ogi and yoghurt) were screened for the presence of bacteriocin producing LAB using agar well diffusion method. The strain designated C6 was selected for further studies due to its broad inhibitory effect on the growth of all tested organisms (Enterococcus faecalis ATCC 33090, Pseudomonas aeruginosa MN 515053, Listeria innocua ATCC 2127, Staphylococcus aureus, Escherichia coli, Candida spp and Aspergillus terrus MN907795). Molecular characterization spotted C6 isolated from yoghurt as Lactobacillus fermentum (accession no. MN907811). Purification of the antimicrobial substance was achieved using High performance liquid chromatography (HPLC) with nisin as Standard which revealed it to be bacteriocin a proteinaceous antimicrobial that is stable to heat and organic solvents. Effect of substrate level on the growth of Lactobacillus fermentum and optimization of physicochemical parameters on bacteriocin production revealed optimum condition of 1.0 % glucose, 0.5 % sodium nitrate, pH of 6.0, incubation temperature of 35°C for 72h. This makes Lactobacillus fermentum and its bacteriocin a good antagonistic agent for exploitation in pharmaceutical and food processing industries as well as in the field of biotechnology.

Bacteriocin characterization of Enterococcus faecium isolates and evaluation of their in situ anti-Listerial activity in Beyaz cheese

Nowadays, as the interest in natural preservatives increases, research on bioprotective cultures that produce bacteriocins and studies on the use of these cultures in foods are also increasing day by day. Present study aimed to investigate bacteriocin characterization and safety of Enterococcus faecium H108, H206 isolates and their potential utilization in the reduction of Listeria monocytogenes ATCC7644 in Beyaz cheese. Enterocin producing E. faecium H108 and H206 strains were isolated from raw cow's milk and identified by 16S rRNA sequencing. Enterocin containing supernatants of E. faecium H108 and H206 were found to be stable to heat various chemicals used in food industry, wide pH range, lysozyme and catalase enzymes. On the other hand, activity of enterocins were inactivated by proteolytic enzymes. Maximum activity of E. faecium H108 was 6400 AU/mL, while that of H206 was 12800 AU/mL, and the activities remained stable for 24 h. Supernatant of both E. faecium H108 and H206 inhibited L. monocytogenes growth in vitro. E. faecium H108 and H206 did not show haemolytic and DN-ase activities and were susceptible to most of the antibiotics tested. The isolates were used in Beyaz cheese and were found to significantly, but not completely inhibit L. monocytogenes growth. The findings of this research suggest that E. faecium H108 and H206 isolates, after a detailed safety assessment, might be employed as bioprotective cultures in Beyaz cheese with starter culture or hurdle technologies.

Partial purification and characterization of bacteriocin from novel Brevibacillus borstelensis sp. isolated from Donkey’s lactation

Partial purification and characterization of bacteriocin from novel Brevibacillus borstelensis sp. isolated from Donkey’s lactation

Synergistic Activity of Ingulados Bacteria with Antibiotics against Multidrug-Resistant Pathogens.

Antimicrobial resistance is a critical challenge due to the overuse of conventional antimicrobials, and alternative solutions are urgently needed. This study investigates the efficacy of compounds derived from lactic acid bacteria (LAB) fermentation combined with antibiotics against multidrug-resistant pathogens isolated from clinical cases in a hospital setting. Strains of Escherichia coli, Klebsiella pneumoniae, and Enterococcus faecium and faecalis were isolated and selected from blood, respiratory, and urine samples. They were tested against the fermentation products from the Ingulados LAB collection (BAL5, BAL6, BAL8, BAL13, and BAL16), recognized for their antimicrobial efficacy against veterinary pathogens. The activity against multidrug-resistant (MDR) pathogens was evaluated initially, followed by synergy tests using checkerboard assays and subsequent analysis. Bioinformatic assessments and supernatant treatments were performed to characterize the nature of the compounds responsible for the antimicrobial activity. Notably, BAL16 exhibited significant growth inhibition against multidrug-resistant E. faecium. Synergy tests highlighted its combined activity with tetracycline through FICI and surface analysis and bioinformatic analysis unveiled the protein fraction containing bacteriocins as the underlying mechanism. This study highlights BAL16 fermentation products potential as valuable antimicrobial agents against MDR E. faecium infections, attributed to bacteriocins. Further in-depth studies are necessary for complete bacteriocin characterization.

Detection, partial purification and characterization of Bacteriocin from Enterococcus species indigenous to Azad Jammu and Kashmir

Detection, partial purification and characterization of Bacteriocin from Enterococcus species indigenous to Azad Jammu and Kashmir

Characterization of bacteriocin produced by Brevibacillus laterosporus Tk3 isolated from ‘tatwakhar’ – a flour prepared from seeds of Aesculus indica in remote areas of Himachal Pradesh India

Bacteriocin producing strain Brevibacillus laterosporus TK3, was isolated from ‘Tatwakhar’- a flour prepared from seeds of Indian Horse Chestnut (Aesculus indica). Bacterial strain Brevibacillus laterosporus TK3 identified by morphological, biochemical techniques followed by 16S rRNA gene sequencing. The 16S rRNA sequence of bacteriocin producer was deposited in NCBI GenBank under accession no. KP861913.1. Bacteriocin of Brevibacillus laterosporus TK3 showed strong antagonistic activity against food spoiling/pathogenic bacteria viz. Listeria monocytogenes, Staphylococcus aureus and Clostridium perfringens. Bacteriocin production by Brevibacillus laterosporus TK3 was enhanced by optimizing production time, pH of the medium, inoculum size and incubation temperature. Maximum bacteriocin activity (6000 AU/ml) was recorded/obtained in basal salt medium of pH 5.5 with an inoculum size of 1.5 OD at 10% and incubation period of 24h at 35 °C. The bacteriocin was purified by single step gel exclusion chromatography. Molecular weight of active bacteriocin from Brevibacillus laterosporous TK3 was found to be 6 kDa according to SDS PAGE. The molecular mass of purified bacteriocin was confirmed as 5953.89 Da by MALDI TOF analysis. The purified bacteriocin was found desirable/suitable for food preservation as it showed wide spectrum of antimicrobial activity, resistance to high temperature, wide pH range and sensitivity to proteolytic enzymes thus, making it safe for human consumption.

Bacteriocin characterization of autochtonous Lactococcus lactis L54 and its application as starter culture for Beyaz cheese

White brined cheese is one of the most produced and consumed cheese varieties in Mediterranean region. Beyaz cheese is a type of white brined cheese and is usually produced from pasteurized cow's milk. Cheese produced from raw milk or contaminated after production with foodborne pathogens may have a safety risk. Beyaz cheese provides a favorable environment for growth of Listeria monocytogenes, a psychrotrophic pathogen. Objective of this study was to evaluate use of nisin producing autochtonous Lactococcus lactis L54 to control L. monocytogenes ATCC 7644 in Beyaz cheese during storage for 90 days. Characterization of bacteriocin demonstrated that nisin L54 has a broad inhibition spectrum on both pathogens including L. monocytogenes ATCC 7644, Staphylococcus aureus ATCC 43300, Bacillus cereus ATCC 33019 and several other lactic acid bacteria strains. The safety assessment revealed that L. lactis L54 did not contain tested virulence genes and showed no hemolytic and DNAse activity. Inoculation of L. lactis L54 to Beyaz cheese significantly decreased the L. monocytogenes counts compared to the control and did not show any negative effect on the physicochemical and sensory properties. L. lactis L54 strain was concluded as potential bioprotective, starter or co-starter culture for Beyaz cheese production.

Methods to Study Antagonistic Activities Among Oral Bacteria.

Most bacteria in nature exist in multispecies communities known as biofilms. In the natural habitat where resources (nutrient, space, etc.) are usually limited, individual species must compete or collaborate with other neighboring species in order to perpetuate in the multispecies community. The human oral cavity is colonized by >700 microbial species known as the indigenous microbiota. This indigenous flora normally maintains an ecological balance through antagonistic as well as mutualistic interspecies interactions. However, environmental perturbation may disrupt this balance, leading to overgrowth of pathogenic species which could in turn initiate diseases such as dental caries (tooth decay) and periodontitis (gum disease). Understanding the mechanisms of diversity maintenance may help developing novel approaches to manage these "polymicrobial diseases". In this chapter, we will focus on a well-characterized form of biochemical warfare: bacteriocins produced by Streptococcus mutans, a primary dental caries pathogen, and hydrogen peroxide (H2O2) produced by several oral commensal streptococci. We will describe detailed methodologies on the competition assay, isolation, purification, and characterization of bacteriocins.

Purification and characterization of bacteriocin produced by a strain of Lacticaseibacillus rhamnosus ZFM216.

The recent surge in demand for natural preservatives has ushered in a new era of research into novel bacteriocins capable of effectively combating food-borne infections. In this study, the bacteriocin from Lacticaseibacillus rhamnosus ZFM216, which has a molecular mass of 11851.9 Da, was purified using macroporous resin, gel chromatography, and reversed-phase high performance liquid chromatography. This bacteriocin could inhibit both Gram-positive and Gram-negative bacteria. It had a strong inhibitory effect on Staphylococcus aureus D48 with minimum inhibitory concentration values of 1.75 μM. Bacteriocin ZFM216 was heat stable and showed pH stability under weakly acidic conditions. It was sensitive to pepsin, proteinase K and trypsin. Electron microscopy results showed that when treated with bacteriocin ZFM216, S. aureus D48 was severely deformed, the cell structure was obviously changed, and the intracellular electrolyte leaked to the outside of the cell. Bacteriocin ZFM216 caused the ATP level of the indicator to decrease, the conductivity to sharply increase, and the transmembrane potential difference (ΔΨ) to instantaneously decrease. This research formed the basis for further development and utilization of bacteriocin ZFM216 which has potential in the food industry.

Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns.

This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacteriocins as potential biopreservatives for the food industry. A few investigations go somewhat further, performing model studies, exploring the application of expressed bacteriocins in a designed food product, or trying to evaluate the effectiveness of the studied potential probiotics and bacteriocins against foodborne pathogens. Some authors propose applications of bacteriocin producers as starter cultures and are exploring in situ bacteriocin production to aid in the effective control of foodborne pathogens. However, few studies have evaluated the possible adverse effects of bacteriocins, such as toxicity. This comes from well-documented reports on bacteriocins being mostly non-immunogenic and having low cytotoxicity because most of these proteinaceous molecules are small peptides. However, some studies have reported on bacteriocins with noticeable cytotoxicity, which may become even more pronounced in genetically engineered or modified bacteriocins. Moreover, their cytotoxicity can be very specific and is dependent on the concentration of the bacteriocin and the nature of the targeted cell. This will be discussed in detail in the present review.

Genome-assisted Identification, Purification, and Characterization of Bacteriocins.

Bacteriocins are antimicrobial peptides with activity against antibiotic resistant bacterial pathogens. Here, we describe a set of methods aimed at purifying, identifying, and characterizing new bacteriocins. The purification consists of ammonium sulphate precipitation, cation-exchange chromatography, and reversed-phase chromatography. The yield of the bacteriocin is quantified by bacteriocin antimicrobial activity in a microtiter plate assay after each purification step. The mass of the purified bacteriocin is assessed by MALDI TOF MS analysis of the active fractions after reversed-phase chromatography. The mass is compared with the theoretical mass based on genetic information from the whole genome sequencing of the bacteriocin producer strain. Physicochemical characterization is performed by assessing antimicrobial activity following heat and protease treatments. Fluorescent techniques are used to examine the capacity of the bacteriocin to disrupt membrane integrity. Herein a set of protocols for purification and characterization of the bacteriocin nisin Z is used as a typical example in this paper.

Production, Purification and Characterization of Bacteriocin Produced by Novel L. PentosusMW857478 for Enhancement of Food Safety and Shelf-Life of Paneer

This research paper is based upon the production, purification and characterization of bacteriocin by L.pentosusMW857478 followed by its enhancement of food safety and shelf life of paneer. In recent year LAB (Lactic acid bacteria) produced bacteriocinattract a great attention of researcher due to their many potential applications. This paper focused on isolation, identification, evaluation of broad spectrum inhibitory activity, production and purification, characterization and evaluation of food safety and shelf life of paneer. Bcateriocin produced byL. pentosusshowedantagonistic activity against food spoiling pathogens in broad range ofBacteriocin production parameter was optimized with pH 5.5 incubated at 35°C forL. pentosus. Bacteriocin was purified by ammonium sulphate precipitation and purified bacteriocin with single band on SDS-PAGE for molecular weight. The purified bacteriocin stableat 2-10 pH and 30-75°C temperatures, suggesting L. pentosusa potent candidates for safety and extending shelf life of paneer for 15 days.

Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus

Bacteriocin, a peptide produced by lactic acid bacteria (LAB) widely used as a natural and safe preservative in food products. This work aimed to evaluate the characterization of bacteriocin from dadih’s LAB and to study its antimicrobial activity against Staphylococcus aureus. Supernatant from 12 LBA strains could inhibit S. aureus growth with different inhibition zones. Only nine strains showed inhibition zones of > 3.5 mm and were further evaluated for their antibacterial compounds. Three strains had antimicrobial activity derived from organic acids, especially lactic acid, and six strains had antimicrobial compounds in the form of bacteriocin. Bacteriocin strain R-55 showed the highest activity against S. aureus, with an average inhibition zone of 8.43 mm. The molecular weight of the purified isolated bacteriocin from the R-55 strain was 14.4 kDa. Bacteriocin obtained from St. faecalis subsp. liquefaciens R-55 is a promising natural preservative to prevent the growth of S. aureus as foodborne pathogens.

In Silico Analysis of a Chimeric Protein as Alternative Antimicrobial Against Zoonotic Pathogenic Bacteria

The focus of the present study was to characterize chimeric synthetic plantaricin F which naturally produced by Lactobacillus plantarum against zoonotic pathogenic bacteria Staphylococcus aureus and Escherichia coli as antibacterial peptide. The syntheticbacteriocin by bioinformatics revealed higher stability under studied parameter, hence was taken up for further investigation. The amino acids of bacteriocin from L. plantarum were analyzed by SnapGene. Further, synthetic PLNF was characterized in silico. The translated partial amino acid sequence of the synthetic PLNF gene displayed 253 amino acids for whole and 148 without tag. The predicted properties of the peptide included theoretical isoelectric point (pI) and hydrophobicity was highly acidic. Molecular weight was 27.2KDa for whole protein and 15.8 KDa for without tag. Predication the molecular approach of using SnapGene software and the protein was having antingcity against bacteria and has B-cell epitope on the surface of protein. Prediction data base on characterization of bacteriocin is novel and predicts synthetic PLNF to be a peptide responsible for antimicrobial activity. The study provides information about a broad spectrum bacteriocin in native probiotic culture and paves a way towards its application as alternative natural antimicrobial agent against zoonotic pathogenic bacteria. Finally, the 3D peptide structure analysis in present study showed that the predicted structure of model and has more functional properties and probably the form most suitable for binding to bacterial cell walls.

Characterization of bacteriocins produced by Lactobacillus species against adhesion and invasion of Listeria monocytogenes isolated from different samples

BackgroundListeria monocytogenes is an important difficult to control and eradicate foodborne pathogen due to its resistance properties to extreme conditions. Bacteriocins produced by lactic acid bacteria (LAB) can be considered as natural alternatives for safety and quality of foods, since these molecules offer antimicrobial activity against other bacteria. MethodsIn this study, Lacticaseibacillus casei, Lactiplantibacillus plantarum, and L. monocytogenes isolates were first characterized by phenotypical tests and 16S rRNA gene using PCR. Then, six types of bacteriocins produced by Lactobacilli strains were identified using molecular tests. The ability of these strains to compete with L. monocytogenes for adhesion and invasion to HT-29 cells was evaluated through colony count and MTT assay. Finally, the level of bacteriocins expression was assessed using qRT-PCR. ResultsL. monocytogenes strains were categorized from A1 to A8 based on the source of isolation. In the adhesion assay, L. casei + L. monocytogenes isolated from milk and Lpb plantarum + L. monocytogenes isolated from feces presented the maximum adherence values. Further, Lpb plantarum + L. monocytogenes isolated from blood invaded to HT-29 cell line at the highest level. Eventually, L. casei + Lpb plantarum + L. monocytogenes isolated from placenta revealed more expression levels in comparison with other groups. ConclusionThese results suggest a practical approach to classifying bacteriocins into functional groups that could be used for identifying the best mixture of bacteriocins for usage against L. monocytogenes.

Production, Purification and Characterization of Bacteriocin Produced by Novel L. Pentosus MW857478 for Enhancement of Food Safety and Shelf-Life of Paneer

This research paper is based upon the production, purification and characterization of bacteriocin byL.pentosusMW857478 followed by its enhancement of food safety and shelf life of paneer. In recentyear LAB (Lactic acid bacteria) produced bacteriocin attract a great attention of researcher due totheir many potential applications. This paper focused on isolation, identification, evaluation of broadspectrum inhibitory activity, production and purification, characterization and evaluation of food safetyand shelf life of paneer. Bcateriocin produced by L. pentosus showed antagonistic activity against foodspoiling pathogens in broad range of Bacteriocin production parameter was optimized with pH 5.5incubated at 35°C for L. pentosus. Bacteriocin was purified by ammonium sulphate precipitation andpurified bacteriocin with single band on SDS-PAGE for molecular weight. The purified bacteriocinstable at 2-10 pH and 30-75°C temperatures, suggesting L. pentosus a potent candidates for safety andextending shelf life of paneer for 15 days.

In vitro and in silico approach for characterization of antimicrobial peptides from potential probiotic cultures against Staphylococcus aureus and Escherichia coli.

The focus of the present study was to characterize antimicrobial peptide produced by potential probiotic cultures of Enterococcus durans DB-1aa (MCC4243), Lactiplantibacillus plantarum Cu2-PM7 (MCC4246) and Limosilactobacillus fermentum Cu3-PM8 (MCC4233) against Staphylococus aureus MTCC 96 and Escherichia coli MTCC118. The growth kinetic assay revealed 24h of incubation to be optimum for bacteriocin production. The partially purified compound of all the three selected cultures after ion-exchange chromatography was found to be thermoresistant and stable under a wide range of pH. The compound was sensitive to proteinase-K, but resistant to trypsin, α-amylase and lipase. Comparatively, bacteriocins from L. fermentum Cu3-PM8 and L. plantarum Cu2-PM7 showed higher stability under studied parameter, hence was taken up for further investigation. The apparent molecular weight of bacteriocin from L. fermentum MCC4233 and L. plantarum MCC4246 was found to be 3.5kDa. Further, plantaricin gene from MCC4246 was characterized in silico. The translated partial amino acid sequence of the plnA gene in MCC4246 displayed 48 amino acids showing 100 % similarity with plantaricin A of Lactobacillus plantarum (WP_0036419). The sequence revealed 7 β sheets, 6 α sheets, 6 predicted coils and 9 predicted turns. The predicted properties of the peptide included an isoelectric point of 10.82 and a hydrophobicity of 48.6 %. The molecular approach of using Geneious Prime software and protein prediction data base for characterization of bacteriocin is novel and predicts "KSSAYSLQMGATAIKQVKKLFKKWGW" to be a peptide responsible for antimicrobial activity. The study provides information about a broad spectrum bacteriocin in native probiotic culture and paves a way towards its application in functional foods as a biopreservative agent.

Characterization of bacteriocin and chitinase producing bacterial isolates with broad-spectrum antimicrobial activities

There is a need for more efficient and eco-friendly approaches to overcome increasing microbial infections. Bacteriocins and chitinases from Bacillus spp. can be powerful alternatives to conventional antibiotics and antifungal drugs, respectively. The purpose of this study was to assess the inhibitory potential of bacteriocins and chitinase enzymes against multiple resistant bacterial and fungal pathogens. Bacterial isolates were selected by growth on minimal salts medium and after that were morphologically and biochemically characterized. The physiochemical characterization of bacteriocins was carried out. The inhibitory potential of bacteriocins towards six pathogenic bacteria was determined by the well diffusion assay while chitinase activity towards three fungal strains was determined by the dual plate culture assay. Two bacterial strains (WW2P1 and WRE4P2), out of nine showed inhibition of K. pneumonia, P. aeruginosa, E. coli and MRSA while WW4P2 was positive against S. typhimurium and E. coli and WRE10P2 against P. aeruginosa, S. pneumoniae. Two bacterial isolates (WW3P1 and WRE10P2) were chosen for further study on the basis of their antifungal activities. Of these, WW3P1 isolate was more effective against A. fumigatus as well as A. niger. The proteinaceous nature of the bacteriocins was confirmed by treatment of the crude extract with proteinase K. It was found that the inhibitory activity of strain WW3P1 against E. coli was highest at 20 °C, and against S. pneumoniae it was at 20 °C and pH 10 after treatment with EDTA. Inhibition by strain the WRE10P2 against P. aeruginosa was highest at 20 °C and pH 14. It was found that EDTA increased the inhibitory activity of strain WW2P1 against P. aeruginosa, K. pneumoniae and E. coli by 2 ± 0.235, 3.5 ± 0.288, 2.5 ± 1.040 times, respectively, of strain WRE4P2 against P. aeruginosa and E. coli by 2.5 ± 0.763, 2.7 ± 0.5 times, respectively, and of strain WRE10P2 against S. pneumoniae by 3 ± 0.6236 times. The isolates have promising inhibitory activity, which should be further analyzed for the commercial production of antimicrobials.Article highlightsThe current study aimed to isolate the microbiome from wheat plant (Triticum aestivum L.), to screen for bacteriocin production and to assess its antimicrobial activity against human pathogens.Forty-one phenotypically different bacterial colonies were subjected to bacteriocin purification from which 25 colonies showed positive reactions.These 25 bacterial isolates were screened against six different human bacterial pathogens using the well diffusion method to check the antimicrobial activity.Out of nine bacterial isolates, WW3P1 and WRE10P2 were able to degrade the chitin and utilize it as their sole energy source. Strain WRE4P2 exhibited partial inactivation in its activity against MRSA after treatment with proteinase K.

Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Solid Waste of Soymilk production

Biopreservation of food using bacteriocin from lactic acid bacteria (LAB) was an innovative breakthrough. Lactic acid bacteria can protect against food spoilage and pathogen bacteria by producing bacteriocin. The purpose of this study was to characterize the bacteriocin produced by LAB isolated from solid waste of soymilk that had probiotics properties. The LAB having antibacterial activities was evaluated their growth, and identified by using 16S rRNA gene sequence analysis. Its bacteriocin activities was tested on various pHs (2, 3, 4, 5, 6, 7, 8, and 9) and temperature (60-100 ° C). Its activities was evaluated againts pathogenic bacteria (Staphylococcus aureus ATCC 25923 and Listeria. monocytogenes CFSAN004330), enzymes (trypsin, catalase and protease-K), and antibiotics (penicillin and ampicillin). The results showed that LAB A23.4 isolates, which had 16S rRNA gene sequence were L. plantarum strain TMW 1.1623. Its Bacteriocin had antimicrobial activity against S. aureus ATCC 25923 and L. monocytogenes CFSAN004330 at pH 2-7, at temperatures of 60, 70, 80, 90, 100 ° C for 60 minutes and lysed by the enzymes trypsin and protease-K. Bacteriosin activity was stronger than that of the antibiotics of penicillin and ampicillin against S. aureus and L. monocytogenes. The inhibition zone of supernatant bacteriocin was 10 and 20 mm for S. aureus and L. monocytogenes. On the other hand, penicillin and ampicillin inhibition zones were 0 and 3 mm, respectively. From these results, it can be concluded that the antimicrobial produced by L. plantarum strain TMW 1.1623 was a bacteriocin used as food preservation that its processing using relatively wide range temperature (60-100) with pH 2-7.

Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01

The bacteriocin-zrx01 produced by Lactobacillus rhamnosus zrx01 was purified, its basic biochemical characteristics and bacterial antibacterial sensitivity were studied. The bacteriocin-zrx01 was separated and purified using ethyl acetate, AKTA purifier™ 10 protein purifier with HiTrap™ Capto™ Q anion exchange chromatography and Superdex™ 75 10/300 GL gel chromatography. The purity of bacteriocin-zrx01 was analyzed using high performance liquid chromatography. The sensitivity to temperature, pH and enzymes of the purified bacteriocin-zrx01 was measured as the diameter of the antimicrobial ring. The results showed that the purified bacteriocin-zrx01 bacterial antibacterial activity was good, and the specific vitality was raised from the original fermentation broth at 625 to 5330 AU/mg. The bacteriocin-zrx01 had a higher stability at pH 3–9, and the antibacterial activity was the strongest at pH 4. When pH was 9, it still retained 86% of the antibacterial activity of the control group. Bacteriocin-zrx01 was cold-stable at −70 and −20 °C for 30 min. It still retained 57% antimicrobial activity compared with the control after being autoclaved at 121 °C for 30 min. Some enzymes, such as protease K, neutral protease, trypsin, thrombin, alkaline protease and papain, affected its antibacterial activity, but it was sensitive to pepsin, and the diameter of the antimicrobial ring decreased by 50% after 2 h of pepsin treatment. These results showed that the bacteriocin-zrx01 produced by Lactobacillus rhamnosus zrx01 might have a potential as a natural food preservative, although in vivo studies are needed.