来自Enterococcus duransMF5的素在控制Listeria物种中的潜力
Nathália Aparecida Andrade de Souza1, Luana de Carvalho2, Matheus Henrique Nogueira2
1Department of Microbiology, Center of Biological Sciences, Paraná State University of Londrina, Rodovia Celso Garcia Cid, Pr 445 Km 380, C.P. 6001, 86051990 Londrina, Paraná, Brazil.
The Journal of dairy research
|March 13, 2025
概括
这项研究描述了Enterococcus durans MF5及其氨酸Ent-MF5,在体外表现出强大的抗菌活性. Ent-MF5表现出稳定性并有效地减少了李斯特菌的生长,这表明它可以作为食品生物防腐剂使用.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 细菌学 细菌学是一门学科.
背景情况:
- 肠球菌产生类似于肠球菌的细菌素,这些细菌素具有抗菌特性.
- 李斯特菌种是食物传播的病原体,需要有效的控制策略.
- 鉴定新型产生细菌素的菌株对于开发食品生物防腐剂至关重要.
研究的目的:
- 为了描述Enterococcus durans MF5分离的特征.
- 为了确定产生的素的体外抗菌活性和特性,Ent-MF5.5.
- 评估Ent-MF5作为食品工业中的生物防腐剂的潜力.
主要方法:
- 对细菌生物合成基因进行PCR查.
- 抗生素敏感性测试和病毒性基因查.
- 对Listeria物种的抗菌活性测定.
- 稳定性测试 (pH,温度,表面活性剂) 和作用机制研究 (膜损伤).
主要成果:
- 肠球菌 MF5 携带多个肠球素基因 (ent A,B,P,X) 并对抗生素敏感,缺乏关键的毒性基因.
- 氨酸Ent-MF5在低度 (0.13μg/ml) 中表现出对Listeria monocytogenes和其他Listeria物种的强烈杀菌活性.
- Ent-MF5表现出显著的热和pH稳定性,抗表面活性剂,并导致Listeria细胞膜损伤.
结论:
- 肠球菌 MF5 产生一种稳定且有效的抗菌素,Ent-MF5.5.
- Ent-MF5作为一种天然生物防腐剂,有望控制食品中的李斯特菌.
- 对Ent-MF5应用的进一步研究可以提高食品安全和保质期.
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