Aktaş Haktan
Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey.
Food Sci Nutr. 2025 Apr 1;13(4):e70142. doi: 10.1002/fsn3.70142. eCollection 2025 Apr.
is a food pathogen that can cause fatal infections, especially in newborns, elderly individuals, and immunocompromised individuals. In recent years, research on novel antibiotics and natural antimicrobial agents of plant or microbial origin has become increasingly important in the face of multiple antibiotic resistance. In this study, enterocins produced by BH04, BH12, BH84, and BH99 were investigated in vitro and in situ as antilisterial agents. The results showed that all strains had bacteriocin activity of 0.4 kAU/mL (400 AU/mL) after 3 h and 25.6 kAU/mL (25600 AU/mL) after 6 h in M17 broth. The strains inhibited the growth of ATCC 7644 in BHI. Furthermore, BH04, BH12, BH84, and BH99 had bacteriostatic potential, whereas enterocins BH04, BH12, BH84, and BH99 had bactericidal potential in a milk model (in situ). The polymerase chain reaction results revealed that all strains had , , and genes encoding enterocin but not the gene. The enterocins BH04, BH12, BH84, and BH99 retained their antilisterial activity up to 100°C (10 min), up to pH 10, and against catalase, lysozyme, and all chemicals used in this study. On the other hand, ultraviolet light reduced the antilisterial activity of enterocin BH12 by 75% and that of enterocin BH04, BH84, and BH99 by 50%. It was concluded that BH04, BH12, BH84, and BH99 could be used as a co-culture in fermented products and that enterocins produced by the strains could be used as antilisterial agents.
是一种食源性病原体，可导致致命感染，尤其是在新生儿、老年人和免疫功能低下者中。近年来，面对多重抗生素耐药性，对新型抗生素以及植物或微生物来源的天然抗菌剂的研究变得越来越重要。在本研究中，对BH04、BH12、BH84和BH99产生的肠球菌素进行了体外和原位研究，作为抗李斯特菌剂。结果表明，在M17肉汤中，所有菌株在3小时后抑菌活性为0.4 kAU/mL（400 AU/mL），6小时后为25.6 kAU/mL（25600 AU/mL）。这些菌株在BHI中抑制了ATCC 7644的生长。此外，BH04、BH12、BH84和BH99具有抑菌潜力，而在牛奶模型（原位）中，肠球菌素BH04、BH12、BH84和BH99具有杀菌潜力。聚合酶链反应结果显示，所有菌株都有编码肠球菌素的、和基因，但没有基因。肠球菌素BH04、BH12、BH84和BH99在高达100°C（10分钟）、pH值高达10以及针对过氧化氢酶、溶菌酶和本研究中使用的所有化学物质时仍保留其抗李斯特菌活性。另一方面，紫外线使肠球菌素BH12的抗李斯特菌活性降低了75%，使肠球菌素BH04、BH84和BH99的抗李斯特菌活性降低了50%。得出的结论是，BH04、BH12、BH84和BH99可作为发酵产品中的共培养物使用，并且这些菌株产生的肠球菌素可作为抗李斯特菌剂使用。
