Screening, Purification and Partial Characterization of Bacteriocin Produced by Lactic Acid Bacteria with Potentials to Control Staphylococcus aureus.

IF 4.4 2区生物学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Probiotics and Antimicrobial Proteins Pub Date : 2025-08-06 DOI:10.1007/s12602-025-10640-0

Xinyi Pang, Zeyin Feng, Xiaoye Song, Jing Sun, Xiangfei Li, Zhaoxin Lu, Yingjian Lu

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Abstract

Staphylococcus aureus is a common foodborne pathogen, and its prevention and control has always been a hot topic of concern. The purpose of this study was to screen bacteriocin-producing lactic acid bacteria (LAB) and explore its antibacterial and antibiofilm activity against S. aureus. A total of 67 strains of lactic acid bacteria were isolated from fermented foods, and 9 strains with good antibacterial activity against S. aureus and Escherichia coli were screened out according to the inhibition zone experiment and identified by 16S rDNA sequencing. After acid neutralization, and catalase and protease treatment, it was found that Lactiplantibacillus plantarum 65 could produce a new bacteriocin. The cell-free supernatant (CFS) of L. plantarum 65 was separated and purified by organic solvent extraction, sephadex LH20, and reversed-phase high-performance liquid chromatography (RP-HPLC). The antibacterial active peptide obtained was a new type of bacteriocin with an amino acid sequence of KVKPLHA and a molecular weight of 791.5Da. The CFS of L. plantarum 65 showed antibiofilm activity against S. aureus and Listeria monocytogenes, with the highest inhibition rate reaching 83.07%. L. plantarum 65 isolated from fermented food products could produce novel bacteriocin with the ability to inhibit growth and biofilm formation of S. aureus. IMPACT STATEMENT: The obtained results highlight the potential of bacteriocin-producing L. plantarum 65 have dual potential for antibacterial and antibiofilm activity against S. aureus, and it can be used for the prevention and control contamination of S. aureus in food.

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具有控制金黄色葡萄球菌潜力的乳酸菌产细菌素的筛选、纯化及部分特性研究。

金黄色葡萄球菌是一种常见的食源性致病菌，其防治一直是人们关注的热点。本研究的目的是筛选产菌素乳酸菌（LAB），并探讨其对金黄色葡萄球菌的抑菌和抗生物膜活性。从发酵食品中共分离到67株乳酸菌，根据抑菌区实验筛选出对金黄色葡萄球菌和大肠杆菌抑菌活性较好的9株，并进行16S rDNA测序鉴定。经酸中和、过氧化氢酶和蛋白酶处理后，发现植物乳杆菌65能产生一种新的细菌素。采用有机溶剂萃取、sephadex LH20和反相高效液相色谱（RP-HPLC）对L. plantarum 65的无细胞上清（CFS）进行分离纯化。得到的抗菌活性肽为新型细菌素，氨基酸序列为KVKPLHA，分子量为791.5Da。L. plantarum 65的CFS对金黄色葡萄球菌和单核增生李斯特菌均有抗菌活性，最高抑菌率达83.07%。从发酵食品中分离得到的植物乳杆菌65能够产生抑制金黄色葡萄球菌生长和生物膜形成的新型细菌素。影响声明：本研究结果表明，产生细菌素的植物乳杆菌65具有对金黄色葡萄球菌的双重抑菌和抗生物膜活性，可用于食品中金黄色葡萄球菌的污染防治。

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来源期刊

Probiotics and Antimicrobial Proteins BIOTECHNOLOGY & APPLIED MICROBIOLOGYMICROB-MICROBIOLOGY

CiteScore

11.30

自引率

6.10%

发文量

140

期刊介绍： Probiotics and Antimicrobial Proteins publishes reviews, original articles, letters and short notes and technical/methodological communications aimed at advancing fundamental knowledge and exploration of the applications of probiotics, natural antimicrobial proteins and their derivatives in biomedical, agricultural, veterinary, food, and cosmetic products. The Journal welcomes fundamental research articles and reports on applications of these microorganisms and substances, and encourages structural studies and studies that correlate the structure and functional properties of antimicrobial proteins.