Mode of action of a novel anti-Listeria bacteriocin (CAMT2) produced by Bacillus amyloliquefaciens ZJHD3-06 from Epineph
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ORIGINAL PAPER
Mode of action of a novel anti-Listeria bacteriocin (CAMT2) produced by Bacillus amyloliquefaciens ZJHD3-06 from Epinephelus areolatus Yaqian Wu1 · Junying An1 · Ying Liu1 · Yaling Wang1 · Wenbin Ren2 · Zhijia Fang1 · Lijun Sun1 · Ravi Gooneratne3 Received: 30 June 2017 / Revised: 13 July 2018 / Accepted: 17 July 2018 © Springer-Verlag GmbH Germany, part of Springer Nature 2018
Abstract Bacteriocin CAMT2, produced by Bacillus amyloliquefaciens ZJHD3-06, has been shown to exhibit protective activity against important food spoilage and food-borne bacterial pathogens. This study was conducted to investigate the mode of action of bacteriocin CAMT2 against highly pathogenic Listeria monocytogenes ATCC 19111. The addition of bacteriocin CAMT2 at 64 AU/ml inhibited L. monocytogenes ATCC 19111. An efflux of K + ions, lactic acid dehydrogenase and an increase in extracellular electrical conductivity was observed in CAMT2-treated L. monocytogenes. Electron microscopy showed morphological alterations such as uneven cell surface, accumulation of cell debris and bacterial lysis. These results show that bacteriocin CAMT2 inhibit L. monocytogenes by increasing cell permeability and inducing membrane damage, hence it has the great application potentials in ensuring food safety. Keywords Bacteriocin CAMT2 · Listeria monocytogenes · Cytoplasmic membrane damage · Mode of action
Introduction Contamination of food products during food processing, transport or storage by microorganisms such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, often leads to severe food-borne illnesses (Cristina Nerín et al. 2016; Field et al. 2016; Fox et al. 2009). Despite advent of new technologies to improve food hygiene and safety, Communicated by Shuang-Jiang Liu. Yaqian Wu and Junying An are co-first authors and contributed equally to this work. * Ying Liu [email protected] * Lijun Sun [email protected] 1
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
2
Zhongkai University of Agriculture and Engineering, Guangzhou 510230, China
3
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury 7647, New Zealand
there is still a growing trend of food-associated illnesses. Listeriosis outbreaks have highlighted that contaminated food are the main source of transmission (Aguado et al. 2004). Listeria monocytogenes, as one of the most virulent food-borne pathogens, is more likely to cause death than other bacteria that cause food poisoning (Ramaswamy et al. 2007). Listeria contamination has led to the search for naturally produced bio-preservatives. Among these, bacteriocins have received the most attention due to their GRAS (Generally Recognized As Safe) status, they have little or no effect on food quality when applied to foods (Deegan et al. 2006).
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