Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp

• Published in: Frontiers in microbiology 2021-12, Vol.12, p.783266-783266
• Main Authors: Pei, Jinjin, Jin, Wengang, Wang, Jinze, Huang, Yigang, Li, Xinsheng, Zhang, Hongxia, Zhang, Yonggui, Ramadan, Amer, Abd El-Aty, A M
• Format: Article
• Language: English
• Subjects: Alicyclobacillus spp; bacteriocin; mechanism of action; Microbiology; physicochemical properties; traditional pickles
• ISSN: 1664-302X; 1664-302X
• DOI: 10.3389/fmicb.2021.783266

Consumers prefer natural over synthetic chemical preservatives on a food label. Therefore, it is crucial to ensure the safety and efficacy of such natural preservatives. The emergence of heat-resistant spore-forming spp. has been associated with spoilage problems in the fruit juice industry. Herein, a bacteriocin-producing stain YKX was isolated from the traditional pickles in Hanzhong City, China, and it was identified as by morphological, biochemical, physiological, and genotypic features. A stable bacteriocin, plantaricin YKX, was isolated, purified, and tested for its efficacy against . Plantaricin YKX is a 14-amino acid peptide (Lys-Tyr-Gly-Asn-Gly-Leu-Ser-Arg-Ile-Phe-Ser-Ala-Leu-Lys). Its minimal inhibitory concentrations (MICs) against the tested bacterial and fungal strains were ranged from 16 to 64 μg/mL. It is thermostable and active at pH 3-8. The flow cytometry data and microscopic observations suggested that plantaricin YKX can augment cell membrane permeability, induce potassium ion leakage and pore formation, and disrupt cell membranes. It also affects spore germination and guaiacol production of , probably due to upregulation of the gene linked to quorum sensing.