Screening of Leuconostoc Strains with Antibacterial Activity from Fermented Vegetables and Mining of Bacteriocin Gene Cluster

In order to improve the safety and preservability of fermented vegetables, strain Leuconostoc mesenteroides AP7, with potent inhibitory effects on foodborne pathogens and bacteria causing paocai over-acidification, was selected from 8 Leuconostoc strains derived from traditional fermented vegetables...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 45; no. 11; pp. 142 - 150
Main Authors Biqin LIU, Junfei CHEN, Yiyong LUO, Yong ZHAO, Xing WAN, Yingli CAI, Rong TANG, Qiao SHI, Hong LI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.06.2024
Subjects
bacteriocin
fermented vegetable
leuconostoc mesenteroides
whole genome sequencing
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Summary:In order to improve the safety and preservability of fermented vegetables, strain Leuconostoc mesenteroides AP7, with potent inhibitory effects on foodborne pathogens and bacteria causing paocai over-acidification, was selected from 8 Leuconostoc strains derived from traditional fermented vegetables in Yunnan, China. The main antimicrobial substance of AP7 was determined by eliminating the effects of organic acid and H2O2 and through protease sensitivity. The acid stability and thermal stability were analyzed and potential bacteriocin gene clusters were mined from the whole genome sequence of AP7. The results showed that the culture supernatant still had obvious antibacterial activity after excluding the influence of acid and H2O2, and after protease treatment, the antibacterial effect decreased significantly. It was speculated that the antibacterial substance in the concentrated culture supernatant was bacteriocin. The bacteriocin was sensitive to pH changes, had high thermal stability, and had a molecular w
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023070125