A novel bacteriocin BM1029: physicochemical characterization, antibacterial modes and application

Area of Science:

• Microbiology
• Food Science
• Biochemistry

Background:

• Bacteriocins are antimicrobial peptides with potential as natural food preservatives.
• Controlling food spoilage bacteria is crucial for food safety and shelf-life extension.

Purpose of the Study:

• To characterize a novel bacteriocin, BM1029, from Lactobacillus crustorum MN047.
• To elucidate the antibacterial mechanism of BM1029.

Main Methods:

• Purification of BM1029 using cation-exchange and reversed-phase chromatography.
• Antibacterial activity assays against Gram-positive and Gram-negative bacteria.
• Electron microscopy, flow cytometry, and cell cycle analysis to determine the mechanism of action.

Main Results:

• BM1029 demonstrated broad-spectrum antimicrobial activity, including against Escherichia coli and Staphylococcus aureus.
• The bacteriocin exhibited stability across various temperatures, pH levels, and in the presence of surfactants, with low haemolysis.
• BM1029 damages cell envelope integrity and arrests the cell cycle in the R-phase of indicator strains.

Conclusions:

• BM1029 is a potent bactericidal agent with a cell envelope-associated mechanism.
• BM1029 effectively inhibited bacterial growth on beef meat, indicating its potential as a novel food preservative.