文献类型：期刊文献

英文题名：Mode of action of a novel anti-Listeria bacteriocin (CAMT2) produced by Bacillus amyloliquefaciens ZJHD3-06 from Epinephelus areolatus

作者：Wu, Yaqian[1];An, Junying[1];Liu, Ying[1];Wang, Yaling[1];Ren, Wenbin[2];Fang, Zhijia[1];Sun, Lijun[1];Gooneratne, Ravi[3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Key Lab Adv Proc Aquat Prod, Guangdong Higher Educ Inst,Coll Food Sci & Techno, Zhanjiang 524088, Peoples R China;[2]Zhongkai Univ Agr & Engn, Guangzhou 510230, Guangdong, Peoples R China;[3]Lincoln Univ, Dept Wine Food & Mol Biosci, Canterbury 7647, New Zealand

年份：2019

卷号：201

期号：1

起止页码：61

外文期刊名：ARCHIVES OF MICROBIOLOGY

收录：SCI-EXPANDED(收录号：WOS:000454775000007)、、WOS

基金：This work was financially supported by Guangdong Provincial Key Laboratory of Aquatic Product Processing and safety (GDPKLAPPS1503), Department of Science and Technology of Guangdong Province (2016A020222014, 2014A020217018, 2014 B020205005), Project of Enhancing Scool With Innovation of Guangdong Ocean University (no. GDOU2013050205, 2014050203).

语种：英文

外文关键词：Bacteriocin CAMT2; Listeria monocytogenes; Cytoplasmic membrane damage; Mode of action

外文摘要：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 64AU/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.