Abstract:This study aimed to evaluate the potential application of bacteriocins produced by iLactobacillus buchneri i (L. buchneri i) in the food industry. The substance with antibacterial activity against iStaphylococcus aureus (S. aureus ) was obtained through the cultivation of L.buchneri . After purification, its molecular weight and antibacterial characteristics were identified, and the inhibition of S.aureus biofilm formation was explored. The results showed that L.buchneri reached a stable period after cultivation in MRS medium at 37 ℃ for 20 h, and the diameter of inhibition zone against S. aureus reached the peak value of(26.36±0.86) mm at 26 h. After purification by АKTA pure system in tandem with Superdex 30 Increase, the molecular weight of the antibacterial active substance(BSX01) was identified as 773.56, which was sensitive to a variety of proteases and presumed to be a class I bacteriocin. BSX01 retained good inhibitory activity even after treatment at pH 10(2 h) and 121 ℃(30 min), with a minimum inhibitory concentration(MIC) of only 12.50 μg/mL. In addition, BSX01 effectively reduced the formation of S.aureus biofilm at 1/2MIC, and completely inhibited the formation of S.aureus biofilm at 2MIC. Based on these results, the bacteriocin BSX01 produced by L. buchneri is demonstrated to be a potential bio-preservative and an effective candidate for inhibiting the formation of biofilm by foodborne pathogenic bacteria in the food industry.
