Purification and characterisation of plantaricin ZJ008, a novel bacteriocin against Staphylococcus spp. from Lactobacillus plantarum ZJ008

A novel bacteriocin produced by Lactobacillus plantarum LpU4 as a valuable candidate for biopreservation in artisanal raw milk cheese

“…Moreover, crude plantaricin LpU4 showed an increased antimicrobial activity in acidic environment: since no inhibition was shown by supernatant of cured L. plantarum LpU4 at low pH, we suppose that higher plantaricin activity could be attributed to a better binding to the cell surface or to increased solubility and consequent higher diffusion rate in agar plates in acidic conditions, although we cannot completely discard a synergistic effect of organic acids present in the supernatant. Previously, Hu et al (2013) reported the semi-purified plantaricin 163 to be more active at acidic pH and Zhu et al (2014) have used preparation of plantaricin ZJ008 at pH 5 to detect the bacteriocin activity.…”

“…Recently, Zhu et al (2014)) have reported the plantaricin ZJ008 targeting an MRSA isolate. Although no definitive conclusion could be drawn about the efficacy of plantaricin LpU4 against other MRSA strains, it is interesting to notice that bacteriocin activity was not abolished by this specific MRSA phenotype.…”

Purification of a Bacteriocin from Lactobacillus plantarum ZJ217 Active Against Methicillin-Resistant Staphylococcus aureus

“…The bacteriocin-producing strain L. plantarum ZJ217, originally isolated from raw milk (Snowball agriculture) [26], was stored at -70°C in MRS broth (CM0359, Oxoid Ltd., Basingstoke, Hampshire, United Kingdom) with 25% (v/v) glycerol. The strain ZJ217 was identified by 16S rRNA gene sequencing with the forward primer: 5′-AGAGTTTGATC CTGGCTCAG-3′ and the reverse primer: 5′-CTACGGCTACC TTGTTACGA-3′ [25].…”

“…The purified plantaricin ZJ217 peptide was separated by 16.5% (w/v) Tris/Tricine SDS-PAGE [26]. The gel was washed in water (10 min) and fixed with 5% (w/v) glutaraldehyde (G5882, Sigma, St. Louis, US) prior to staining with Coomassie brilliant blue R-250 (0.025%, 1 h; 27816 Sigma, St. Louis, US).…”

Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives

“…In the past decade, research on bacteriocins or lantibiotics has focused primarily on lactic acid bacteria (LAB), primarily because of their potential applications as preservatives in the food industry and/or as viable alternatives to antibiotics in medicine (2,4). These bacteriocins also have several desirable properties that make them suitable for food preservation, as follows: (i) they are generally recognized as safe (GRAS), (ii) they are nontoxic to eukaryotic cells, (iii) they can be inactivated by digestive proteases, (iv) they are pH and heat tolerant, (v) they have a relatively broad antimicrobial spectrum against many Gram-positive foodborne pathogenic and spoilage bacteria, (vi) they show a bactericidal mode of action and no cross-resistance with antibiotics, and (vii) they can be conveniently modified by genetic manipulation (5,6).…”