Isolation and partial characterization of a bacteriocin produced by Lactobacillus plantarum BM-1 isolated from a traditionally fermented Chinese meat product

Authors

  • Hongxing Zhang,

    1. Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residues, Beijing Laboratory of Food Quality and Safety, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
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    • These authors contributed equally to this work.
  • Li Liu,

    1. Beijing Administration for Industry and Commerce, Beijing, China
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    • These authors contributed equally to this work.
  • Yanling Hao,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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  • Siqiong Zhong,

    1. Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residues, Beijing Laboratory of Food Quality and Safety, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
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  • Hui Liu,

    1. Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residues, Beijing Laboratory of Food Quality and Safety, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
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  • Tao Han,

    1. Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residues, Beijing Laboratory of Food Quality and Safety, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
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  • Yuanhong Xie

    Corresponding author
    1. Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residues, Beijing Laboratory of Food Quality and Safety, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
    • Correspondence

      Yuanhong Xie, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing Laboratory of Food Quality and Safety, Faculty of Food Science and Engineering, Beijing University of Agriculture, No.7 Bei Nong Road, ChangPing District, Beijing 102206, China. Tel: +86 10 80799170; fax: +86 10 80799170; email: xieyuanh@163.com

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ABSTRACT

Lactobacillus plantarum BM-1 isolated from a traditionally fermented Chinese meat product was found to produce a novel bacteriocin that is active against a wide range of gram-positive and gram-negative bacteria. Production of the bacteriocin BM-1 started early in the exponential phase and its maximum activity (5120 AU/mL) was recorded early during the stationary phase (16 hr). Bacteriocin BM-1 is sensitive to proteolytic enzymes but stable in the pH range of 2.0–10.0 and heat-resistant (15 min at 121°C). This bacteriocin was purified through pH-mediated cell adsorption–desorption and cation-exchange chromatography on an SP Sepharose Fast Flow column. The molecular weight of the purified bacteriocin BM-1 was determined to be 4638.142 Da by electrospray ionization Fourier transform mass spectrometry. Furthermore, the N-terminal amino acid sequence was obtained through automated Edman degradation and found to comprise the following 15 amino acid residues: H2N-Lys-Tyr-Tyr-Gly-Asn-Gly-Val-Tyr-Val-Gly-Lys-His-Ser-Cys-Ser. Comparison of this sequence with that of other bacteriocins revealed that bacteriocin BM-1 contains the consensus YGNGV amino acid motif near the N-terminus. Based on its physicochemical characteristics, molecular weight, and N-terminal amino acid sequence, plantaricin BM-1 is a novel class IIa bacteriocin.

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