Abstract

The bacteriocin-producing Lactiplantibacillus plantarum SL47 was isolated from conventional fermented sausages, and the bacteriocin SL47 was purified using ethyl acetate, Sephadex G-25 gel chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). Bacteriocin SL47 was identified by HPLC–MS/MS combined with whole-genome sequencing, and the results showed it consisted of plantaricin A, J, K, and N. Further characterization analysis showed that the bacteriocin SL47 was highly thermostable (30 min, 121 °C), pH stable (2–10), sensitive to protease and exhibited broad-spectrum antibacterial ability against Gram-positive and Gram-negative bacteria. The mechanism of action showed that the bacteriocin SL47 increased cell membrane permeability, and 2 × minimum inhibitory concentration (MIC) treatment for 40 min caused apoptosis of Staphylococcus aureus F2. The count of S. aureus in the sausage that was inoculated with L. plantarum SL47 and bacteriocin SL47 decreased by about 64% and 53% of that in the initial stage, respectively. These results indicated the potential of L. plantarum SL47 and bacteriocin SL47 as a bio-preservative in meat products.

中文翻译：

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基于基因组的选择性抑制发酵香肠中金黄色葡萄球菌的细菌素的鉴定和表征

摘要

从常规发酵香肠中分离产生细菌素的植物乳杆菌SL47，并使用乙酸乙酯、Sephadex G-25凝胶色谱和反相高效液相色谱（RP-HPLC）纯化细菌素SL47。通过HPLC-MS/MS结合全基因组测序对细菌素SL47进行鉴定，结果显示其由plantaricin A、J、K和N组成。进一步的表征分析表明，细菌素SL47具有高度的热稳定性（30 min，121 °C），pH稳定（2-10），对蛋白酶敏感，对革兰氏阳性菌和革兰氏阴性菌具有广谱抗菌能力。作用机制表明，细菌素SL47增加细胞膜通透性，2×最小抑菌浓度（MIC）处理40 min引起金黄色葡萄球菌F2细胞凋亡。接种植物乳杆菌SL47和细菌素SL47的香肠中金黄色葡萄球菌数量分别比初始阶段减少了约64%和53%。这些结果表明植物乳杆菌SL47 和细菌素 SL47 作为肉制品生物防腐剂的潜力。