The bacteriocinogenic lactic acid bacterium Pediococcus pentosaceus LJR1 isolated from rumen liquor of goat had strong anti-bacterial activity toward Listeria monocytogenes in vitro. This antibacterial activity was lost on treatment with protease indicating that the bacteriocin is proteinaceous in nature. The bacteriocin LJR1 produced by P. pentosaceus was purified following a three step procedure consisting of ammonium sulphate precipitation, gel filtration chromatography and reverse phase-high performance liquid chromatography. The molecular weight of purified bacteriocin was determined to be 4.6 kDa using Tricine SDS-PAGE. Further, we found that the proteinaceous bacteriocin was stable at 100 °C as well as 121 °C for 30 min and 15 min respectively and also at different pH ranging from 4 to 10 when stored for 15 min at 37 °C. Its minimum inhibitory concentration for S. typhi MTCC134 and L. monocytogenes MTCC 1143 was 7.81 µg/ml and 15.63 µg/ml respectively. Scanning electron microscopy analysis of the surface of S. typhi treated with the bacteriocin showed the presence of craters; while in the case of treated L. monocytogenes blebs were observed. The addition of the bacteriocin to shrimp (white leg shrimp) has led to reduction of about 1 log units of L. monocytogenes on day 1 and maintained for 7 days on storage at 4 °C. It is clear that the purified bacteriocin has good potential as a bio preservative for application in food industry.

中文翻译：

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戊糖片球菌LJR1纯化抗菌肽的表征及其在白腿虾保鲜中的应用

从山羊瘤胃液中分离得到的产细菌乳酸菌Pediococcus pentosaceus LJR1在体外对单核细胞增生李斯特菌具有较强的抑菌活性。这种抗菌活性在用蛋白酶处理后消失，表明细菌素是蛋白质性质的。P. pentosaceus产生的细菌素LJR1经过硫酸铵沉淀、凝胶过滤层析和反相-高效液相层析三步程序纯化。使用 Tricine SDS-PAGE 确定纯化细菌素的分子量为 4.6 kDa。此外，我们发现蛋白质细菌素在 100°C 和 121°C 下分别稳定 30 分钟和 15 分钟，并且在 37°C 下储存 15 分钟时，在 4 到 10 的不同 pH 值下也是稳定的。其对伤寒沙门氏菌 MTCC134 和单核细胞增生李斯特氏菌 MTCC 1143 的最小抑制浓度分别为 7.81 µg/ml 和 15.63 µg/ml。用细菌素处理的伤寒沙门氏菌表面的扫描电子显微镜分析表明存在凹坑；而在处理过的单核细胞增生李斯特氏菌的情况下，观察到了气泡。向虾（白腿虾）中添加细菌素导致在第 1 天减少了约 1 个对数单位的单核细胞增生李斯特氏菌，并在 4°C 下储存 7 天。很明显，纯化的细菌素作为生物防腐剂在食品工业中具有良好的应用潜力。用细菌素处理的伤寒菌显示有凹坑；而在处理过的单核细胞增生李斯特氏菌的情况下，观察到了气泡。向虾（白腿虾）中添加细菌素导致在第 1 天减少了约 1 个对数单位的单核细胞增生李斯特氏菌，并在 4°C 下储存 7 天。很明显，纯化的细菌素作为生物防腐剂在食品工业中具有良好的应用潜力。用细菌素处理的伤寒菌显示有凹坑；而在处理过的单核细胞增生李斯特氏菌的情况下，观察到了气泡。向虾（白腿虾）中添加细菌素导致在第 1 天减少了约 1 个对数单位的单核细胞增生李斯特氏菌，并在 4°C 下储存 7 天。很明显，纯化的细菌素作为生物防腐剂在食品工业中具有良好的应用潜力。