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Food Control
Vol. 51, 2015; Pages: 278–282

Purification and characterization of a novel bacteriocin CAMT2 produced by Bacillus amyloliquefaciens isolated from marine fish Epinephelus areolatus

Junying An, Wenjuan Zhu, Ying Liu, Xuemei Zhang, Lijun Sun, Pengzhi Hong, Yaling Wang, Chunhou Xu, Defeng Xu, Huanming Liu

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.

Abstract

A novel bacteriocin named CAMT2 was produced by strain ZJHD3-06 which was isolated from the marine fish Epinephelus areolatus and identified as Bacillus amyloliquefaciens, Bacteriocin CAMT2 inhibits important food spoilage and food-borne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Vibrio parahaemolyticus. Bacteriocin CAMT2 was purified by ammonium sulfate precipitation, gel filtration chromatography on Sephadex G-50 and reversed phase chromatography on a C18 column. The molecular mass of the purified bacteriocin CAMT2 was about 20.0 kDa and N-terminal sequencing of the peptides revealed low similarity with existing antimicrobial peptides, as determined by an LC–MS/MS system. Bacteriocin CAMT2 was resistant for up to 100°C and pH ranging 2–10, but lost its activity when treated with protease K. The bacteriocin also showed significant antimicrobial activity against L. monocytogenes in a meat model system. These obtained results suggest that bacteriocin CAMT2 has potential for use as a food biopreservative.

Keywords: Bacteriocin; Purification; Antimicrobial activity; Food biopreservative.


 
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