AUTHOR=Wang Zengguang , Zhang Yixuan , Chen Chengcheng , Fan Shichao , Deng Fangming , Zhao Lingyan 

TITLE=A novel bacteriocin isolated from Lactobacillus plantarum W3-2 and its biological characteristics

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 9 - 2022

YEAR=2023

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.1111880

DOI=10.3389/fnut.2022.1111880

ISSN=2296-861X

ABSTRACT= In this study, screening bacteriocin-producing strains from 2000 plant-derived strains by agar well diffusion method were conducted. Corresponding produced-bacteriocin was purified and identified by Sephadex gel chromatography, reversed-phase high-performance liquid chromatography (RP-HPLC), and liquid chromatograph coupled with tandem mass spectrometry (LC-MS/MS). Meanwhile, the biological characteristics of bacteriocin were investigated. The targeted strain W3-2 was obtained and identified as Lactobacillus plantarum by morphological observation and 16S rRNA gene sequence analysis. Correspondingly, a novel bacteriocin (named plantaricin W3-2) produced by Lactobacillus plantarum W3-2 with a molecular weight of 618.26 Da and an amino acid sequence of AVEEE was separated, purified by Sephadex gel chromatography, RP-HPLC and identified by LC-MS/MS. Further characteristics analysis displayed that plantaricin W3-2 had good thermal, pH stability and broad-spectrum antimicrobial ability. In conclusion, plantaricin W3-2 can be used as a new food preservative.