细菌素
大肠杆菌
防腐剂
化学
膜透性
抗菌活性
生物膜
食物腐败
溶解
微生物学
细菌
金黄色葡萄球菌
抗菌剂
乳酸链球菌素
植物乳杆菌
食品科学
乳酸
生物
乳酸菌
细菌细胞结构
抗菌肽
生物化学
膜
基因
遗传学
作者
Zhu Qiao,Jiaxin Chen,Qiaqia Zhou,Xin Wang,Yuanyuan Shan,Yanglei Yi,Bianfang Liu,Yuan Zhou,Xin Lü
标识
DOI:10.3168/jds.2020-18959
摘要
ABSTRACT
There is an increasing demand for dairy products, but the presence of food-spoilage bacteria seriously affects the development of the dairy industry. Bacteriocins are considered to be a potential antibacterial or antibiofilm agent that can be applied as a preservative. In this study, bacteriocin BM173 was successfully expressed in the Escherichia coli expression system and purified by a 2-step method. Furthermore, it exhibited a broad-spectrum antibacterial activity, high thermal stability (121°C, 20 min), and broad pH stability (pH 3–11). Moreover, the minimum inhibitory concentration values of BM173 against E. coli ATCC 25922 and Staphylococcus aureus ATCC 25923 were 14.8 μg/mL and 29.6 μg/mL, respectively. Growth and time-kill curves showed that BM173 exhibited antibacterial and bactericidal activity. The results of scanning electron microscopy and transmission electron microscopy demonstrated that BM173 increased membrane permeability, facilitated pore formation, and even promoted cell lysis. The disruption of cell membrane integrity was further verified by propidium iodide uptake and lactic dehydrogenase release. In addition, BM173 exhibited high efficiency in inhibiting biofilm formation. Therefore, BM173 has promising potential as a preservative used in the dairy industry.
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