Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods

Chengjun Shan; Wu Han; Yongsheng Zhu; Jianzhong Zhou; Wenjing Yan; Zhang Jianhao; Xiaoli Liu

Ayuda

Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods

Chengjun Shan ^[1] ; Wu Han ^[2] ; Yongsheng Zhu ^[2] ; Jianzhong Zhou ^[2] ; Wenjing Yan ^[1] ; Zhang Jianhao ^[1] ; Xiaoli Liu ^[1]
1. [1] Nanjing Agricultural University
  
  Nanjing Agricultural University
  
  China
2. [2] Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 29, Nº 4, 2023, págs. 406-416
Idioma: inglés
Texto completo no disponible (Saber más ...)
Resumen
- In this study, a novel bacteriocin Lactocin C-M2 produced by Lactobacillus panis C-M2, combined with dielectric barrier discharged cold plasma (DBD-CP), was used to evaluate the antibacterial effect on aquatic foods. After the purification procedures of ethyl acetate extraction, cation exchange chromatography and semi-preparative liquid phase, the stability of Lactocin C-M2 under DBD-CP environment was determined, and the preservation effect of these two joint treatments was investigated on fresh white fish samples. As revealed by LC-MS/MS and BLAST analysis, Lactocin C-M2 is a new type of class II bacteriocin, with a molecular weight of 863.52 Da and the N-terminal sequence MVKKTSAV. Application of Lactocin C-M2 showed significantly stronger inhibitory effect on bacteria than on yeasts and mold. All the tested 10 Gram positive bacteria and 3 Gram-negative bacteria, including Staphylococcus aureus, Shigella flexneri, Bacillus spp, Lactobacillus spp, Escherichia coli, Pseudomonas aeruginosa, and so on, were inhibited. Lactocin C-M2 also presented stable antibacterial activity after exposure to DBD-CP, with the 95% residual activity against Staphylococcus aureus under the 40∼80 kV voltage for 30∼180 s, indicating the possibility of synergistic application. Combined with addition of 0.9 mg/g Lactocin C-M2, the treatment of DBD-CP with voltage at 60 kV for 90 s on fresh white fish (Culter alburnus) could significantly inhibit the microbial growth, the accumulation of volatile nitrogen and histamine during the storage. Therefore, the Lactocin C-M2, used together with the DBD-CP, is effective in food preservation.