摘要

常规防腐剂在食品中的应用由于一些经典添加剂的毒性而被重新评估，寻找新的食品保存策略也很重要。因此，本研究旨在表征蜡状芽孢杆菌LFB-FIOCRUZ 1640产生的抗菌细菌素样抑制物质（BLIS），并评估BLIS在菠萝果肉生物保存中的潜力。 BLIS的蛋白质性质通过对α-糜蛋白酶的敏感性得到证实，并且其在80℃和宽pH范围内显示热稳定性长达30分钟。用Amberllite XAD-16树脂和阳离子交换SP-Sepharose“Fast Flow”部分纯化BLIS后，获得了4.1倍和30％产量的纯化因子，并且SDS-PAGE分析显示该肽具有大约24.8kDa。用生物指示剂单核细胞增生利斯特氏菌测定2mg / mL的最小杀菌浓度（MBC），并将该浓度的BLIS应用于含有菠萝果肉的模型系统中。 BLIS对单核细胞增生李斯特氏菌在37℃下24小时后具有杀菌活性，这些结果表明蜡状芽孢杆菌LFB-FIOCRUZ 1640产生的BLIS在食品中的应用，特别是用于果肉生物保存。

The application of conventional preservatives in food has been reassessed due to the toxicity of some of classical additives, and it is important to search for new food preservation strategies. Thus, this study aimed to characterize an antilisterial bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus LFB-FIOCRUZ 1640 and to evaluate the potential of the BLIS in pineapple pulp biopreservation. The proteinaceous nature of BLIS was confirmed by susceptibility to the enzyme α-chymotrypsin and it showed thermal stability for up to 30 min at 80 °C and in a wide pH range. After partial purification of the BLIS with Amberllite XAD-16 resin and cation-exchange SP-Sepharose “Fast Flow”, it was obtained a purification factor of 4.1 times and 30% of yield, and SDS-PAGE analyses revealed that the peptide has approximately 24.8 kDa. The Minimum Bactericidal Concentration (MBC) of 2 mg mL−1 was determined with the biological indicator Listeria monocytogenes and this concentration of BLIS was applied in a model system containing pineapple pulp. The BLIS was bactericidal towards L. monocytogenes after 24 h at 37 °C, and these results indicate the application of the BLIS produced by B. cereus LFB-FIOCRUZ 1640 in food, especially for fruit pulp biopreservation.

https://www.sciencedirect.com/science/article/pii/S0023643816302493