Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi)
Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi)
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DOI：
10.1016/j.foodcont.2013.01.012
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发表时间：
2013-08-01
期刊：
影响因子：
6
通讯作者：
Aunpad, Ratchaneewan
中科院分区：
文献类型：
--
作者：
Kaewklom, Siriporn;Lumlert, Saovaluk;Aunpad, Ratchaneewan
单核细胞增生李斯特菌是一种食源性病原体，可引起李斯特菌病，这是一种因高致死率而引起高度关注的疾病。此外，细菌具有在压力条件下生存的能力。本研究的目的是表征和评估新的抗腹泻细菌素的有效性，命名为淀粉溶素产生的解淀粉芽孢杆菌菌株SP-1- 13 LM分离的泰国虾酱或“卡皮”。从菌株SP-1- 13 LM制备的部分纯化的细菌素或含有淀粉酶的PPB显示出广泛的抑制范围，包括单核细胞增生李斯特菌、沙门氏菌属和志贺氏菌属。发现PPB的抗微生物活性在高达100 ℃下热稳定60分钟，并且在pH 3-9的范围内具有活性。当用蛋白酶K、α-糜蛋白酶和胰蛋白酶处理时，PPB的活性消失，表明其蛋白质性质。Tris-Tricine SOS-PAGE分析表明，从B中提取的淀粉酶为淀粉酶。解淀粉杆菌菌株SP-1- 13 LM具有5.2kDa的表观分子量。PCR分析显示存在丙二酰辅酶A转酰酶（ituD）、地衣多糖合成酶C（IchAC）和表面活性素合成酶（sfp），其分别编码伊枯草菌素、地衣多糖C和表面活性素。淀粉酶对乳杆菌生长的抑制作用。在4 ℃下储存7天期间观察到切片博洛尼亚香肠中的单核细胞。非乳链菌肽-淀粉酶的潜在应用前景是与乳链菌肽一起作为一种安全的食品生物防腐剂，可抑制所有食源性致病菌，并减少食品工业中单核细胞增生李斯特菌对乳链菌肽的耐药性问题。(C)2013爱思唯尔有限公司保留所有权利。
Listeria monocytogenes is a foodborne pathogen causing listeriosis, a disease of great concern due to high fatality rates. Furthermore the bacterium has the ability to survive under stressful conditions. The objectives of this study were to characterize and evaluate the effectiveness of new antilisteria bacteriocin designated as amysin produced by Bacillus amyloliquefaciens strain SP-1-13LM isolated from Thai shrimp paste or "Kapi". The partially purified bacteriocin or PPB containing amysin prepared from strain SP-1-13LM showed a broad range of inhibition including L monocytogenes, Salmonella sp. and Shigella sp. It was found that the antimicrobial activity of PPB was heat stable up to 100 degrees C for 60 min and active within the pH range of 3-9. The activity of PPB disappeared when treated with proteinase K, alpha-chymotrypsin and trypsin demonstrating its proteinaceous nature. Tris-Tricine SOS-PAGE analysis revealed that amysin prepared from B. amyloliquefaciens strain SP-1-13LM had an apparent molecular weight of 5.2 kDa. PCR analysis revealed the presence of malonyl CoA transacylase (ituD), lichenysin synthetase C (IchAC) and surfactin synthetase (sfp) coding for iturin, lichenysin C and surfactin, respectively. The potent anti-listerial effect of amysin on the growth of L. monogtogenes in sliced bologna sausage was observed during seven days of storage at 4 degrees C. The potential application of amysin, non-nisin bacteriocin, might be exploited as a safe food biopreservative for used with nisin to inhibit all foodborne pathogens and minimize the nisin-resistant problem of L monocytogenes in the food industry. (C) 2013 Elsevier Ltd. All rights reserved.