Zangeneh Mina, Khorrami Sadegh, Khaleghi Moj
Department of Biology Faculty of Sciences Shahid Bahonar University of Kerman Kerman Iran.
Food Sci Nutr. 2020 Sep 13;8(11):6023-6030. doi: 10.1002/fsn3.1890. eCollection 2020 Nov.
This study was aimed to isolate and partially characterizes the bacteriocin produced by an sp. isolated from traditional sourdough. The bacteriocin was partially purified, and after treating it with different harsh conditions, its antibacterial activity was evaluated against as an indicator. Also, the growth phase during which the bacteriocin is produced, and its mode of action, was examined. Finally, the molecular weight of this compound was evaluated by using SDS-PAGE analysis. According to the results, this bacteriocin had a molecular weight well lower than 10 kDa that was mainly produced at the early stationary phase and reached its highest activity (3,200 AU/ml) at the same stage. It was tolerant toward a wide range of pH (2-10), temperatures (-20 to 120°C), and high concentrations of NaCl. Notably, the bacteriocin-producing strain had proteolytic activity, while the bacteriocin produced by that showed resistance to proteolytic enzymes (pepsin, trypsin, and proteinase K). Also, it was revealed that the bacteriocin activity is mostly bacteriostatic so that it considerably inhibits pathogens' growth, particularly , and . These characteristics prove that strain and its bacteriocin can be considered as one of the most promising agents to use in the food industry.
本研究旨在分离并部分表征从传统酸面团中分离出的一种菌株所产生的细菌素。对该细菌素进行了部分纯化，在用不同的严苛条件处理后，以[具体指示菌]为指标评估其抗菌活性。此外，还研究了产生细菌素的生长阶段及其作用方式。最后，通过SDS-PAGE分析评估了该化合物的分子量。根据结果，这种细菌素的分子量远低于10 kDa，主要在稳定期早期产生，并在同一阶段达到其最高活性（3200 AU/ml）。它对广泛的pH值（2-10）、温度（-20至120°C）和高浓度的NaCl具有耐受性。值得注意的是，产生细菌素的菌株具有蛋白水解活性，而其所产生的细菌素对蛋白水解酶（胃蛋白酶、胰蛋白酶和蛋白酶K）具有抗性。此外，还发现该细菌素的活性主要是抑菌性的，因此它能显著抑制病原体的生长，特别是[具体病原体]、[具体病原体]和[具体病原体]。这些特性证明该菌株及其细菌素可被视为食品工业中最有前景的应用剂之一。
