Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese
文献类型：期刊论文
| 作者 | Tao, Yanduo1,2; Han, Hao3; Li, Xinsheng3; Pei, Jinjin2,3 |
| 刊名 | FOOD CONTROL
 |
| 出版日期 | 2018-02-01 |
| 卷号 | 84页码:111-117 |
| 关键词 | Lb. Plantarum Bacteriocin Yak Milk Cheeses Magnetic Liposomes Characterizations |
| ISSN号 | 0956-7135 |
| DOI | 10.1016/j.foodcont.2017.07.034 |
| 文献子类 | Article |
| 英文摘要 | Yak milk cheese is one of the most important foods for the Tibetan people. Lactobacillus plantarum SLG1 isolated from yak cheese was shown to produce a novel bacteriocin, plantaricin SLG1. Production of plantaricin SLG1 in MRS medium was maximized after 24 h incubation at 37 degrees C (the stationary phase of growth). An innovative method, namely magnetic liposome adsorption combined with reversed-phase high performance liquid chromatography (RP-HPLC), was developed to screen for and efficiently purify bacteriocin compounds from the cell free supernatants from Lb. plantarum SLG1. The molecular mass of plantaricin SLG1 is 1083.25 Da and its amino acid sequence Tyr-Gly-Asn-Gly-Val-Phe-Ser-Val-Ile-Lys was determined by N-sequencing. Analyses by Circular dichroism (CD) spectra and predicted 3D structure suggested that the peptide maintains a well-defined conformation. Plantaricin SLG1 exhibited a wide range of antimicrobial activity against many food-borne spoilage and pathogenic bacteria, as well as some fungi. Results using scanning electron microscopy indicated that the mode of action was bactericidal and plantaricin SLG1 was able to damage the cell membrane integrity ultimately causing pathogen lethality. (C) 2017 Published by Elsevier Ltd. |
| WOS关键词 | LACTIC-ACID BACTERIA ; LISTERIA-MONOCYTOGENES ; ANTIMICROBIAL ACTIVITY ; SAFETY ; MILK ; RESISTANCE ; KEFIR |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000415769700015 |
| 出版者 | ELSEVIER SCI LTD |
| 资助机构 | Research Foundation of Science and Technology Bureau of Shaanxi, China(2015SZS-15-05) ; Shaanxi Education department's Key Laboratory Scientific Research Foundation(16JS021) ; Collaborative innovation center Research Foundation(QBXT-Z(P)-15-28) ; China Scholarship Council (CSC) Foundation(201608615024) ; Special Scientists' Foundations of Shaanxi University of Technology(SLGICYQD2014-2-18) ; Research Foundations of Shaanxi University of Technology(SLGQD13-13) |
| 源URL | [http://ir.nwipb.ac.cn/handle/363003/13275]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 通讯作者 | Tao, Yanduo; Pei, Jinjin |
| 作者单位 | 1.Chinese Acad Sci, Northwest Inst Plateau Biol, Qinghai Key Lab Tibetan Med Res, Beijing, Peoples R China 2.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Beijing, Peoples R China 3.Shaanxi Univ Technol, Shaanxi Key Lab Biol & Bioresources, Hanzhogn 723001, Shaanxi, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tao, Yanduo,Han, Hao,Li, Xinsheng,et al. Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese[J]. FOOD CONTROL,2018,84:111-117. |
| APA | Tao, Yanduo,Han, Hao,Li, Xinsheng,&Pei, Jinjin.(2018).Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese.FOOD CONTROL,84,111-117. |
| MLA | Tao, Yanduo,et al."Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese".FOOD CONTROL 84(2018):111-117. |
入库方式： OAI收割
来源：西北高原生物研究所
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