A novel enterocin T1 with anti-Pseudomonas activity produced by Enterococcus faecium T1 from Chinese Tibet cheese

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• 作者：Hui Liu ; Lanwei Zhang ; Huaxi Yi ; Xue Han…
• 关键词：Enterocin ; Pseudomonas ; Charaterization ; Biopreservation
• 刊名：World Journal of Microbiology & Biotechnology
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：32
• 期：2
• 全文大小：569 KB
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• 作者单位：Hui Liu (1)
  Lanwei Zhang (1)
  Huaxi Yi (1)
  Xue Han (1)
  Wei Gao (1)
  Chunliang Chi (1)
  Wei Song (1)
  Haiying Li (2)
  Chunguang Liu (2)
  
  1. School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China
  2. College of Life Sciences, Heilongjiang University, Harbin, 150070, Heilongjiang, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Applied Microbiology
  Biotechnology
  Biochemistry
  Environmental Biotechnology
  Microbiology
  
• 出版者：Springer Netherlands
• ISSN：1573-0972

文摘

An enterocin-producing Enterococcus faecium T1 was isolated from Chinese Tibet cheese. The enterocin was purified by SP-Sepharose and reversed phase HPLC. It was identified as unique from other reported bacteriocins based on molecular weight (4629 Da) and amino acid compositions; therefore it was subsequently named enterocin T1. Enterocin T1 was stable at 80–100 °C and over a wide pH range, pH 3.0–10.0. Protease sensitivity was observed to trypsin, pepsin, papain, proteinase K, and pronase E. Importantly, enterocin T1 was observed to inhibit the growth of numerous Gram-negative and Gram-positive bacteria including Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli, Salmonella typhimurium, Shigella flexneri, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes. Take together, these results suggest that enterocin T1 is a novel bacteriocin with the potential to be used as a bio-preservative to control Pseudomonas spp. in food.