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<p>This study is aimed to characterize a broad-spectrum bacteriocin produced by <i>Lactiplantibacillus plantarum</i> subsp. <i>argentoratensis</i> strain I1B of fermented food origin and also to evaluate the in vitro probiotic properties of this strain. Cell supernatant of this strain showed broad-spectrum antibacterial activity against five prominent foodborne pathogens viz. <i>Salmonella typhi</i> 950, <i>Escherichia coli</i> 728, <i>Yersinia enterocolitica</i> 861, <i>Listeria monocytogenes</i> 657, and <i>Klebsiella pneumoniae</i> 618 with the strongest activity against the <i>S. typhi</i> 950. Cell supernatant also exhibited stability to proteolytic enzyme treatment, pH, and temperature. Optimum bacteriocin production was at 20–24&#xa0;h of incubation in MRS broth at 37&#xa0;°C with pH 6.0. The bacteriocin activity was retained in the 70% ammonium sulfate precipitate fraction, which was further purified using gel filtration chromatography (Sephadex G25 column) to the level of a single band on the SDS-PAGE and the activity was confirmed by zymogram. The molecular mass of the bacteriocin was found to be 22,199 Daltons. The pure molecule was identified using LC–MS/MS and was found to be an Adherence Protein with a sequence of chitin-binding domain consisting of 201 amino acid residues. The isolated strain exhibited potential probiotic activity within the established regulations and did not raise any possible safety concerns. This work reports a potent bacteriocin produced by a listed probiotic organism with latent postbiotic activity which could be used as a potential biopreservatives.</p>

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Purification and characterization of a bacteriocin produced by the probiotic Lactiplantibacillus plantarum subsp. argentoratensis strain I1B

  • 期刊论文

  • 发表日期：

    2025年4月22日

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  • Jahnavi Kumari Singh,
  • Palanisamy Bruntha Devi,
  • Potunuru Uma Rani,
  • Dileep Reddy Rajapuram,
  • Digambar Kavitake,
  • G. Bhanuprakash Reddy,
  • Prathapkumar Halady Shetty

摘要

This study is aimed to characterize a broad-spectrum bacteriocin produced by Lactiplantibacillus plantarum subsp. argentoratensis strain I1B of fermented food origin and also to evaluate the in vitro probiotic properties of this strain. Cell supernatant of this strain showed broad-spectrum antibacterial activity against five prominent foodborne pathogens viz. Salmonella typhi 950, Escherichia coli 728, Yersinia enterocolitica 861, Listeria monocytogenes 657, and Klebsiella pneumoniae 618 with the strongest activity against the S. typhi 950. Cell supernatant also exhibited stability to proteolytic enzyme treatment, pH, and temperature. Optimum bacteriocin production was at 20–24 h of incubation in MRS broth at 37 °C with pH 6.0. The bacteriocin activity was retained in the 70% ammonium sulfate precipitate fraction, which was further purified using gel filtration chromatography (Sephadex G25 column) to the level of a single band on the SDS-PAGE and the activity was confirmed by zymogram. The molecular mass of the bacteriocin was found to be 22,199 Daltons. The pure molecule was identified using LC–MS/MS and was found to be an Adherence Protein with a sequence of chitin-binding domain consisting of 201 amino acid residues. The isolated strain exhibited potential probiotic activity within the established regulations and did not raise any possible safety concerns. This work reports a potent bacteriocin produced by a listed probiotic organism with latent postbiotic activity which could be used as a potential biopreservatives.