Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods. (June 2023)

• Record Type: Journal Article
• Authors: Shan, Chengjun; Wu, Han; Zhu, Yongsheng; Zhou, Jianzhong; Yan, Wenjing; Jianhao, Zhang; Liu, Xiaoli
• Is Part Of: Food science and technology international. Volume 29:Number 4(2023)
• Page Start: 406
• Page End: 416
• Publication Date: 2023-06
• Subjects: Bacteriocin -- seperation and purification -- cold plasma -- bacteriostasis -- food preservation; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/10820132221094720
• Languages: English
• ISSNs: 1082-0132

Abstract

In this study, a novel bacteriocin Lactocin C-M2 produced by Lactobacillus panis C-M2, combined with dielectric barrier discharged cold plasma (DBD-CP), was used to evaluate the antibacterial effect on aquatic foods. After the purification procedures of ethyl acetate extraction, cation exchange chromatography and semi-preparative liquid phase, the stability of Lactocin C-M2 under DBD-CP environment was determined, and the preservation effect of these two joint treatments was investigated on fresh white fish samples. As revealed by LC-MS/MS and BLAST analysis, Lactocin C-M2 is a new type of class II bacteriocin, with a molecular weight of 863.52 Da and the N -terminal sequence MVKKTSAV. Application of Lactocin C-M2 showed significantly stronger inhibitory effect on bacteria than on yeasts and mold. All the tested 10 Gram positive bacteria and 3 Gram-negative bacteria, including Staphylococcus aureus, Shigella flexneri, Bacillus spp, Lactobacillus spp, Escherichia coli, Pseudomonas aeruginosa, and so on, were inhibited. Lactocin C-M2 also presented stable antibacterial activity after exposure to DBD-CP, with the 95% residual activity against Staphylococcus aureus under the 40∼80 kV voltage for 30∼180 s, indicating the possibility of synergistic application. Combined with addition of 0.9 mg/g Lactocin C-M2, the treatment of DBD-CP with voltage at 60 kV for 90 s on fresh white fish ( Culter alburnus ) could significantly inhibit the microbial growth, the accumulation of volatile nitrogen and histamine during the storage. Therefore, the Lactocin C-M2, used together with the DBD-CP, is effective in food preservation.