Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014, India.
World J Microbiol Biotechnol. 2020 May 4;36(5):72. doi: 10.1007/s11274-020-02847-w.
The bacteriocinogenic lactic acid bacterium Pediococcus pentosaceus LJR1 isolated from rumen liquor of goat had strong anti-bacterial activity toward Listeria monocytogenes in vitro. This antibacterial activity was lost on treatment with protease indicating that the bacteriocin is proteinaceous in nature. The bacteriocin LJR1 produced by P. pentosaceus was purified following a three step procedure consisting of ammonium sulphate precipitation, gel filtration chromatography and reverse phase-high performance liquid chromatography. The molecular weight of purified bacteriocin was determined to be 4.6 kDa using Tricine SDS-PAGE. Further, we found that the proteinaceous bacteriocin was stable at 100 °C as well as 121 °C for 30 min and 15 min respectively and also at different pH ranging from 4 to 10 when stored for 15 min at 37 °C. Its minimum inhibitory concentration for S. typhi MTCC134 and L. monocytogenes MTCC 1143 was 7.81 µg/ml and 15.63 µg/ml respectively. Scanning electron microscopy analysis of the surface of S. typhi treated with the bacteriocin showed the presence of craters; while in the case of treated L. monocytogenes blebs were observed. The addition of the bacteriocin to shrimp (white leg shrimp) has led to reduction of about 1 log units of L. monocytogenes on day 1 and maintained for 7 days on storage at 4 °C. It is clear that the purified bacteriocin has good potential as a bio preservative for application in food industry.
从山羊瘤胃液中分离到的产细菌素乳酸片球菌 LJR1 对单核细胞增生李斯特菌具有很强的体外抑菌活性。该抑菌活性经蛋白酶处理后丧失，表明该细菌素的本质是蛋白质。采用硫酸铵沉淀、凝胶过滤色谱和反相高效液相色谱三步法对产细菌素的戊糖片球菌进行了纯化。用 Tricine SDS-PAGE 测定纯化的细菌素的分子量为 4.6 kDa。进一步发现，该蛋白细菌素在 100°C 和 121°C 下分别稳定 30min 和 15min，在 37°C 下储存 15min 时，在 pH 值为 4 到 10 之间也稳定。其对伤寒 MTCC134 和单核细胞增生李斯特菌 MTCC 1143 的最小抑菌浓度分别为 7.81µg/ml 和 15.63µg/ml。用细菌素处理伤寒沙门氏菌表面的扫描电子显微镜分析表明存在火山口；而在处理单核细胞增生李斯特菌的情况下，观察到气泡。将细菌素添加到虾（白对虾）中，可使单核细胞增生李斯特菌在第 1 天减少约 1 个对数单位，并在 4°C 下储存 7 天。显然，纯化的细菌素具有作为食品工业中应用的生物防腐剂的良好潜力。
