Physicochemical properties and mode of action of a novel bacteriocin BM1122 with broad antibacterial spectrum produced by Lactobacillus crustorum MN047. Issue 5 (13th April 2020)

• Record Type: Journal Article
• Authors: Lu, Yingying; Yan, Hong; Li, Xin; Gu, Yaxin; Wang, Xin; Yi, Yanglei; Shan, Yuanyuan; Liu, Bianfang; Zhou, Yuan; Lü, Xin
• Is Part Of: Journal of food science. Volume 85:Issue 5(2020)
• Page Start: 1523
• Page End: 1535
• Publication Date: 2020-04-13
• Subjects: bacteriocin -- food preservation -- mode of action -- physicochemical properties; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.15131
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: Bacteriocins are defined as ribosomally synthesized antibacterial peptides/proteins that either kill or inhibit the growth of other bacteria. In the present study, the physicochemical properties, mode of action, and potential use in food preservation of a novel bacteriocin BM1122 from Lactobacillus crustorum MN047 were studied. It exhibited a broad inhibitory spectrum against selected Gram‐positive and Gram‐negative bacteria. Kinetic curves revealed efficient time‐dependent bactericidal activity. Moreover, BM1122 possessed low hemolytic activity and good thermal stability between 60 and 120 °C. It was resistant to a wide range of pH (2 to 11) and proteinases. The scanning and transmission electron microscopy showed that BM1122 led to plasmolysis of Staphylococcus aureus and pore formation in Escherichia coli . Flow cytometric analysis demonstrated that BM1122 destroyed cell membrane integrity. Additionally, BM1122 could also inhibit biofilm formation and disturb the normal cell cycles of S. aureus and E. coli . Finally, BM1122 may enhance the inhibition of S. aureus and E. coli on beef meat stored at 4 °C for a duration of 10 days. These findings indicated that BM1122 had the potential for use as a natural preservative in the food industry. Practical Application: Fresh raw meats are highly perishable products. Bacteriocin BM1122 with a broad antibacterial spectrum can inhibit the growth of microorganisms in beef meat during refrigerated storage.