Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 195 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028471

Isolation and identification of lipopeptides from Bacillus pumilus inhibiting foodborne pathogens and analysis of its biological characteristics

  • DING Feihong ,
  • GENG Yunlong ,
  • FAN Shide ,
  • PENG Shuangshuang ,
  • ZOU Xi ,
  • ZHAO Yifeng ,
  • CHEN Teng ,
  • GAO Zhaojian
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  • 1(School of Food and Biological Engineering, Xuzhou University of Technology, Xuzhou 221018, China)
    2(Yangtze River Guiliu Food Suining Co.Ltd., Xuzhou 221000, China)

Received date: 2021-07-01

  Revised date: 2021-07-16

  Online published: 2022-04-25

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Abstract

To isolate antagonistic Bacillus strains from traditional sausage, and to purify antibacterial substances produced by the strains and analyze their antibacterial characteristics, Bacillus strains producing antibacterial substances were screened by plate confrontation method. The antibacterial substances were separated by organic solvent extraction, Sephadex LH-20 column chromatography, semi preparation reverse high performance liquid chromatography (RP-HPLC), and identified by Fourier transform infrared spectroscopy (FT-IR) and thin layer chromatography (TLC)-bioautography. A strain producing broad-spectrum antibacterial substance was isolated and identified as Bacillus pumilus (named XZK-18). Strain XZK-18 began to synthesize antibacterial substances after 8 h of fermentation, and the yield reached the maximum at 24 h. The antimicrobial active component was identified as lipopeptide by TLC, and it was mainly composed of surfactant and a small amount of iturin. TLC-bioautography showed that the surfactant had significant antibacterial activity against Staphylococcus aureus and Escherichia coli. FT-IR further confirmed that the antibacterial active component was lipopeptide. The results of scanning electron microscope demonstrated that the lipopeptide killed E. coli by destroying the integrity of cell envelope, perforating the cell wall and increasing the permeability of cell membrane. The lipopeptide had broad-spectrum antibacterial activity, and had significant antibacterial activity against Gram-positive bacteria such as Bacillus cereus, Bacillus subtilis, S. aureus, Micrococcus gaminerae and Listeria monocytogenes; it also had certain antibacterial effect on Gram-negative bacteria such as Pseudomonas aeruginosa, E. coli, Salmonella typhi, Vibrio parahaemolyticus and Shigella flexneri. It had no antimicrobial activity to the tested fungi. The lipopeptide was stable below 110 ℃ for 30 min, and its antibacterial activity remained stable at pH 3-11 for 10 d. These characteristics indicate that the lipopeptide synthesized by strain XZK-18 has potential as a natural food preservative in food production and processing.

Key words： Bacillus pumilus; lipopeptide; antibacterial effect; stability

Cite this article

DING Feihong , GENG Yunlong , FAN Shide , PENG Shuangshuang , ZOU Xi , ZHAO Yifeng , CHEN Teng , GAO Zhaojian . Isolation and identification of lipopeptides from Bacillus pumilus inhibiting foodborne pathogens and analysis of its biological characteristics[J]. Food and Fermentation Industries, 2022 , 48(6) : 195 -203 . DOI: 10.13995/j.cnki.11-1802/ts.028471

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