In this section
@article{Yang:2025:10.1016/j.idairyj.2025.106351,
author = {Yang, Y and Zheng, H and Qi, C and Wang, Q and Ledesma-Amaro, R and Wang, L},
doi = {10.1016/j.idairyj.2025.106351},
journal = {International Dairy Journal},
title = {Genome-based identification, and characterization of a bacteriocin selective inhibiting Penicillium citrinum in yak yogurt},
url = {http://dx.doi.org/10.1016/j.idairyj.2025.106351},
volume = {170},
year = {2025}
}
TY - JOUR
AB - This study purified, identified, and characterized SN-F1, a novel bacteriocin produced by Limosilactobacillus fermentum SN-1 isolated from traditional Qinghai yak yogurt. SN-F1 was extracted using ethyl acetate and purified through multistep chromatography (cation-exchange, gel filtration, and semi-preparative RP-HPLC). Tricine-SDS-PAGE and HPLC-MS/MS analysis revealed SN-F1 has a molecular mass of 2859.29 Da and a novel sequence (NINDQWLVLSSTQAAKLQALMKDVTA), classifying it as a class II bacteriocin. SN-F1 exhibited broad-spectrum antimicrobial activity, inhibiting the key dairy spoilage mold Penicillium citrinum GLM6, various Gram-positive and Gram-negative foodborne pathogens, and several yeasts. The bacteriocin demonstrated significant thermostability (retained activity after 121 °C for 20 min) and high stability across a wide pH range (pH 2–8), but was completely inactivated by proteases (trypsin, protease K, papain, pepsin, flavor protease). Molecular docking elucidated the interaction forces and specific binding sites between SN-F1 and target cell membrane proteins. Crucially, incorporating SN-F1-producing L. fermentum SN-1 into fermentations with other functional lactic acid bacteria successfully produced enhanced traditional dairy products, confirming SN-F1's effective antibacterial activity.
AU - Yang,Y
AU - Zheng,H
AU - Qi,C
AU - Wang,Q
AU - Ledesma-Amaro,R
AU - Wang,L
DO - 10.1016/j.idairyj.2025.106351
PY - 2025///
SN - 0958-6946
TI - Genome-based identification, and characterization of a bacteriocin selective inhibiting Penicillium citrinum in yak yogurt
T2 - International Dairy Journal
UR - http://dx.doi.org/10.1016/j.idairyj.2025.106351
VL - 170
ER -
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