A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts
A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts
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DOI：
10.1007/s10482-015-0388-4
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发表时间：
2015-04-01
影响因子：
2.6
通讯作者：
Buzzini, Pietro
中科院分区：
文献类型：
--
作者：
Labbani, Fatima-Zohra Kenza;Turchetti, Benedetta;Buzzini, Pietro
从阿尔及利亚土壤中分离的克鲁维毕赤酵母（Pichia kluyveri）菌株分泌的一种新的杀伤蛋白（Pkkp）对Dekkera、克鲁维酵母（Kluyveromyces）、毕赤酵母（Pichia）、酵母（Saccharomyces）、有孢圆酵母（Torulaspora）、威克哈姆酵母（Wickerhamomyces）和接合酵母（Zygosaccharomyces）属的食品和饮料腐败酵母具有活性。通过凝胶过滤色谱纯化后，用SDS-PAGE显示Pkkp的表观分子量为54 kDa。纯化的Pkkp的最小抑制浓度（MIC）对布鲁塞尔德克酵母（MIC比焦亚硫酸钾低64，000 - 256，000倍）和酿酒酵母（MIC比山梨酸钾低32，000 - 64，000倍）表现出较高的体外活性。当Pkkp与焦亚硫酸钾、山梨酸钾或乙醇组合使用时，未观察到体外协同相互作用（通过FIC指数- I磅FIC计算）。Pkkp对D. bruxellensis和S.酿酒酵母的低酒精饮料和果汁。本研究的结果表明，Pkkp可以作为一种新的食品级化合物用于控制食品和饮料腐败酵母。
A novel killer protein (Pkkp) secreted by a Pichia kluyveri strain isolated from an Algerian soil was active against food and beverage spoilage yeasts of the genera Dekkera, Kluyveromyces, Pichia, Saccharomyces, Torulaspora, Wickerhamomyces and Zygosaccharomyces. After purification by gel filtration chromatography Pkkp revealed an apparent molecular mass of 54 kDa with SDS-PAGE. Minimum inhibitory concentrations (MICs) of purified Pkkp exhibited a high in vitro activity against Dekkera bruxellensis (MICs from 64,000- to 256,000-fold lower than that exhibited by potassium metabisulphite) and Saccharomyces cerevisiae (MICs from 32,000- to 64,000- fold lower than potassium sorbate). No in vitro synergistic interactions (calculated by FIC index - I pound FIC) were observed when Pkkp was used in combination with potassium metabisulphite, potassium sorbate, or ethanol. Pkkp exhibited a dose-response effect against D. bruxellensis and S. cerevisiae in a low-alcoholic drink and fruit juice, respectively. The results of the present study suggest that Pkkp could be proposed as a novel food-grade compound useful for the control of food and beverage spoilage yeasts.