FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (23): 73-78.doi: 10.7506/spkx1002-6630-20190408-101

• Basic Research • Previous Articles     Next Articles

Antibacterial Activity and Mechanism of Durancin GL against Listeria monocytogenes

WU Xueyou, ZHU Yue, CHEN Zhengxing, JU Xingrong   

  1. (1. National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)
  • Online:2019-12-15 Published:2019-12-24

Abstract: Listeria monocytogenes is widely distributed in meat, poultry, eggs, dairy products and vegetables, which has strong adaptability and can grow and multiple at 4 ℃, and it is one of the main foodborne pathogens. Durancin GL is a new bacteriocin produced by enterococci, which has a targeted inhibitory activity against L. monocytogenes. The antimicrobial activity of durancin GL against L. monocytogenes was determined by minimal inhibitory concentration (MIC) and bacteriostatic kinetics. The underlying mechanism was investigated by the measurement of intracellular material leakage and cell survival as well as morphological examination. The MIC value was determined to be (2.5 ± 0.4) mg/L. Durancin GL exerted its inhibitory activity by leading to cytoplasmic leakage, increased extracellular conductivity, and finally cell death.

Key words: bacteriocin, durancin GL, Listeria monocytogenes, antibacterial activity

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