Isolation, Identification and Antibacterial Characteristics of YT

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Sep 14

PMID 39272473

Authors

Chengran Guan

Feng Li

Peng Yu

Xuan Chen

Yongqi Yin

Dawei Chen

Ruixia Gu

Chenchen Zhang

Bo Pang

Affiliations

Soon will be listed here.

Abstract

Pathogenic microorganisms have been detected in fermented food. Combining the enormous class of the pathogens and their continuously appearing mutants or novel species, it is important to select suitable and safe antibacterial agents for fermented food safety. Lactic acid bacteria (LAB) which produce diverse imperative antimicrobial metabolites have an immense number of applications in the food industry. Here, the human-derived strain YT was isolated due to its cell-free supernatant (CFS-YT) and cells (Cs-YT), respectively performed obvious inhibitory ring to Gram-positive and -negative spoilage bacteria. Strain YT was identified as by the 16s rDNA sequence and morphology. The antibacterial activity of CFS-YT was demonstrated to be growth-dependent, pHs-sensitive, broadly thermostable and enzyme-insensitive. Cs-YT displayed a broad antibacterial spectrum with the action mode of bacteriostasis. The antibacterial activity of Cs-YT was due to substances located at the cell surface which were sensitive to heat, stable at broad pH gradients and sensitive to specific enzymes. These data suggested that YT could be used as an alternative antimicrobial agent in fermented food biopreservation.

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