Bacteriocin from Lacticaseibacillus rhamnosus sp. A5: Isolation, Purification, Characterization, and Antibacterial Evaluation for Sustainable Food Processing

Shiying Ren, Xiaoqing Yuan, Fei Liu, Fang Fang, Hafiz M. N. Iqbal, Sara A. Zahran and Muhammad Bilal
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Shiying Ren: Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huai’an 223003, China
Xiaoqing Yuan: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Fei Liu: Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huai’an 223003, China
Fang Fang: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Hafiz M. N. Iqbal: Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico
Sara A. Zahran: Department of Microbiology and Immunology, Faculty of Pharmacy, Future University in Egypt, New Cairo 11835, Egypt
Muhammad Bilal: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China

Sustainability, 2022, vol. 14, issue 15, 1-16

Abstract: A new Lacticaseibacillus rhamnosus strain A5 was isolated from pickle soup and characterized for its probiotic suitability. Strain A5 was Gram-positive, catalase-negative, acid-producing, and exhibited potential antibacterial activity against Escherichia coli (inhibition zone 17.3 mm), Bacillus subtilis (inhibition zone 14.5 mm), Salmonella enterica (zone of inhibition 16.1 mm) and Staphylococcus aureus (zone of inhibition 14.2 mm) by performing investigations on the disc diffusion. The cell-free supernatant of newly isolated strain A5 retained its inhibition ability of the growth of test bacteria at pH 2.0 to 5.0, temperature 121 °C for 30 min and UV irradiation for 8 h. However, the inhibitory effects of cell-free supernatant disappeared when subjected to papain, trypsin, and pepsin enzymatic treatments. By eliminating the interferences of organic acid and hydrogen peroxide, the cell-free supernatant possessed antibacterial activity against two indicator bacteria ( E. coli and B. subtilis ) and showed high thermal tolerance. These results indicated that the antibacterial substances produced by strain A5 were proteinaceous in nature, namely bacteriocin. The antibacterial bacteriocins in the supernatant of the strain A5 culture were further purified by ammonium sulfate fractionation and gel filtration chromatography. The purified bacteriocins also showed a pronounced inhibitory effect against E. coli and B. subtilis . The approximated molecular weight of bacteriocins was less than 14 kDa after determining by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In conclusion, the newly isolated strain A5 and its bacteriocins could be potentially applied in food preservation to prevent the risk of foodborne illness.

Keywords: bioactive bacteriocin; lactic acid bacteria; pickle; isolation; Lacticaseibacillus rhamnosus; antibacterial activity; food preservation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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