Identification and Characterization of a Bacteriocin-Like Substance, Produced by Leuconostoc mesenteroides, as a Bio-Preservative Against Listeria monocytogenes
International Journal of Nutrition and Food Sciences
Volume 6, Issue 4, July 2017, Pages: 167-171
Received: Jun. 27, 2017; Published: Jun. 27, 2017
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Authors
Hai Chi, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
Xueying Li, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
Zhen Kuang, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
Xianshi Yang, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
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Abstract
By conducting a systemic screening from Chinese traditional Tofu, a bacteriocin producer with broad antimicrobial spectrum was found. The producer was identified by 16S rDNA sequencing, and it was identified as Leuconostoc mesenteroides. The producer possessed typical bacteriocin traits, such as be heat-stable and proteinase-labile. Its inhibition spectrum contained many distantly related genera of Firmicutes, comprising most lactic acid bacteria (LAB) as well as problematic species of Bacillus, Listeria and Staphylococcus. In addition, the bacteriocin producer showed significantly inhibition effects on controlling Listeria monocytogenes in milk. Taken together, the results indicate that this is a novel and potent bacteriocin from Leu.mesenteroides and that its very broad inhibition spectrum can be use in food preservation as well as in infection treatments caused by Gram-positive pathogens.
Keywords
Bacteriocins, Lactic Acid Bacteria, Inhibition Spectrum, Applications, Listeria monocytogenes
To cite this article
Hai Chi, Xueying Li, Zhen Kuang, Xianshi Yang, Identification and Characterization of a Bacteriocin-Like Substance, Produced by Leuconostoc mesenteroides, as a Bio-Preservative Against Listeria monocytogenes, International Journal of Nutrition and Food Sciences. Vol. 6, No. 4, 2017, pp. 167-171. doi: 10.11648/j.ijnfs.20170604.13
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