Characterization of bacteriocin bificin C6165: a novel bacteriocin
Article first published online: 13 FEB 2013
© 2013 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 114, Issue 5, pages 1273–1284, May 2013
How to Cite
Pei, J., Yuan, Y. and Yue, T. (2013), Characterization of bacteriocin bificin C6165: a novel bacteriocin. Journal of Applied Microbiology, 114: 1273–1284. doi: 10.1111/jam.12145
- Issue published online: 15 APR 2013
- Article first published online: 13 FEB 2013
- Accepted manuscript online: 24 JAN 2013 08:29AM EST
- Manuscript Accepted: 11 JAN 2013
- Manuscript Revised: 26 DEC 2012
- Manuscript Received: 13 OCT 2012
- bificin C6165;
- Bifidobacterium animalis subsp. animalis ;
- mode of action
To purify and primarily characterize an anti-Alicyclobacillus bacteriocin produced by Bifidobacterium animalis subsp. animalis CICC 6165, suggested to be named bificin C6165.
Methods and Results
During purification of the bificin C6165, optimal recovery was achieved with ammonium sulfate precipitation followed by two chromatographic steps. Mass spectrometry analyses revealed a distinctive peak corresponding to a molecular mass of 3395·1 Da. This bacteriocin was heat stable, effective after refrigerated storage and freeze–thaw cycles. The primary mode of action of bificin C6165 is most probably due to pore formation, as indicated by the efflux of K+ from metabolically active cells of Alicyclobacillus acidoterrestris. In the presence of 10 mmol l−1 gadolinium, bificin C6165 did not affect cells of Alicyclobacillus acidoterrestris. This suggests that the mode of action of bificin C6165 relies on a net negatively charged cell surface.
Bificin C6165 is indeed a novel bacteriocin and it exhibited remarkable potency for Alicyclobacillus control.
Significance and Impact of the Study
Application of bacteriocins in preservation of fruit juices has seldom been studied. Bificin C6165 may be an alternative method to control juice spoilage by this Alicyclobacillus acidoterrestris and meet increasing consumer demand for nature and artificial chemical additive-free food products.