College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
College of Food Science & Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
J Agric Food Chem. 2022 Feb 23;70(7):2187-2196. doi: 10.1021/acs.jafc.1c06269. Epub 2022 Jan 12.
Plantaricin EmF separated and identified from 163 was a novel class IIb bacteriocin. The molecular masses of plantaricin Em and F were 1638 and 3702 Da, respectively, with amino acid sequences FNRGGYNFGKSVRH and VFHAYSARGVRNNYKSAVGPADWVISAVRGFIHG, respectively. Plantaricin EmF not only exhibited broad-pH adaptability and thermostability but also showed high efficiency and broad-spectrum antibacterial activity. Its mode of action on damaged cell membrane integrity, resulting in the leakage of cytoplasm, changes in cell structure and morphology, and ultimately cell death. Additionally, plantaricin EmF inactivated in beef, effectively improving the quality indices of beef, thereby extending its shelf life, especially in combination with chitosan. Plantaricin EmF + 1.0% chitosan extended the shelf life of beef to 15 d, demonstrating its potential application value to replace chemical preservatives to control food-borne pathogenic microorganisms and extend the shelf life of meat and meat products in agriculture and the food industry.
从 163 号菌株中分离鉴定出的 plantaricin EmF 是一种新型的 IIb 类细菌素。plantaricin Em 和 F 的分子质量分别为 1638 和 3702 Da，其氨基酸序列分别为 FNRGGYNFGKSVRH 和 VFHAYSARGVRNNYKSAVGPADWVISAVRGFIHG。plantaricin EmF 不仅表现出宽 pH 适应性和热稳定性，而且具有高效广谱的抗菌活性。其作用模式是破坏细胞膜完整性，导致细胞质泄漏，改变细胞结构和形态，最终导致细胞死亡。此外，plantaricin EmF 对牛肉中的细菌具有灭活作用，有效改善了牛肉的质量指标，从而延长了其货架期，特别是与壳聚糖结合使用时。plantaricin EmF+1.0%壳聚糖将牛肉的货架期延长至 15 天，表明其具有潜在的应用价值，可以替代化学防腐剂来控制食源性病原体，延长农业和食品工业中肉类和肉类产品的货架期。
