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从泰国发酵白菜中分离的肠球菌 ONU547 所产细菌素的特性研究。

Characterization of the bacteriocin produced by Enterococcus italicus ONU547 isolated from Thai fermented cabbage.

机构信息

Microbiology, Virology and Biotechnology Chair, Biology Department, Odessa National I.I. Mechnikov University, 65082 Dvorianska str., 2, Odessa, Ukraine.

UR 1268 INRA Biopolymères Interactions Assemblages, BP 71627, rue de la Géraudière, 44316, Nantes Cedex 3, France.

出版信息

Folia Microbiol (Praha). 2019 Jul;64(4):535-545. doi: 10.1007/s12223-019-00677-4. Epub 2019 Jan 9.

DOI:10.1007/s12223-019-00677-4
PMID:30627971
Abstract

Seventy-eight isolates of lactic acid bacteria from Ukraine and Thailand were screened for bacteriocinogenic activity against indicator strain Lactobacillus sakei subsp. sakei JCM 1157. One isolate showed an antagonistic activity of cell-free supernatant eliminated after the treatment with Proteinase K. Based on 16S rRNA gene sequence, this isolate was identified as Enterococcus italicus. Bacteriocin produced by this strain showed antimicrobial activity against L. sakei subsp. sakei JCM 1157, Brochothrix thermosphacta DSMZ 20171, and Listeria ivanovii subsp. ivanovii DSMZ 20750 in agar well diffusion assay. This bacteriocin was cationic and hydrophobic. The partially purified bacteriocin was thermostable, while heating of cell-free supernatant increased its activity more than twofold. Molecular mass of the partially purified bacteriocin as determined by SDS-PAGE differed from enterocin A and B previously known for E. italicus. Concentrated bacteriocin decreased the level of biofilm formation in L. sakei subsp. sakei JCM 1157 and Pseudomonas aeruginosa PAO1 in 52.5 and 48.0%, respectively (p < 0.05). We suggest that the studied bacteriocin could be a perspective antibiofilm agent in food conservation and medicine.

摘要

从乌克兰和泰国的 78 株乳酸菌分离株中筛选出对指示菌株乳杆菌亚种 sakei JCM 1157 具有抑菌活性的菌株。有一株分离株的无细胞上清液经蛋白酶 K 处理后,其拮抗活性被消除。基于 16S rRNA 基因序列,该分离株被鉴定为肠球菌。该菌株产生的细菌素对乳杆菌亚种 sakei JCM 1157、布氏热菌 DSMZ 20171 和李斯特菌亚种 ivanovii DSMZ 20750 具有抑菌活性在琼脂孔扩散试验中。该细菌素是阳离子和疏水性的。部分纯化的细菌素具有热稳定性,而无细胞上清液的加热使其活性增加了两倍以上。SDS-PAGE 测定的部分纯化细菌素的分子量与先前已知的肠球菌 A 和 B 不同。浓缩细菌素分别降低了生物膜形成水平在乳杆菌亚种 sakei JCM 1157 和铜绿假单胞菌 PAO1 中的 52.5%和 48.0%(p < 0.05)。我们认为,研究中的细菌素可能是一种有前途的食品保鲜和医学用抗生物膜剂。

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