Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods.

. Lactic acid bacteria (LAB) were isolated from fermented foods, such as glutinous rice dough, corn noodle, chili sauce, potherb mustard pickles, and stinky tofu, in northeast China. LAB strains with antimicrobial activities were screened, and seven of these strains were identified as , , and through 16S rRNA gene analysis. After the supernatant of LAB was treated with proteinase K, pepsin, and papain, their antibacterial effect almost disappeared. Most strains with antibacterial activities were highly resistant to heat (65°C-121°C), acidity (pH 2-6), and alcohol. The antimicrobial effect of most strains treated with the Tween-80 surfactant was significantly reduced, and the antibacterial property of T4 was even lost. Ammonium sulfate precipitation, PCR, and nanoLC-ESI-MS/MS results confirmed that T8 produced antibacterial substances belonging to a protein family, and its zone of inhibition against pathogens significantly increased (>13 mm). In bacterial growth inhibition experiments, the colony count of was up to 10 CFU/mL in the 3⁎de Man, Rogosa, and Sharpe (MRS) group, and this value was more than that in the 3⁎S6 supernatant group (10 CFU/mL) and the control group (10 CFU/mL) at 12 h. This study provided a basis for the selection of antimicrobial peptides and the development and utilization of LAB.