title: A novel enterocin T1 with anti-Pseudomonas activity produced by Enterococcus faecium T1 from Chinese Tibet cheese.
abstract: An enterocin-producing Enterococcus faecium T1 was isolated from Chinese Tibet cheese. The enterocin was purified by SP-Sepharose and reversed phase HPLC. It was identified as unique from other reported bacteriocins based on molecular weight (4629 Da) and amino acid compositions; therefore it was subsequently named enterocin T1. Enterocin T1 was stable at 80-100 °C and over a wide pH range, pH 3.0-10.0. Protease sensitivity was observed to trypsin, pepsin, papain, proteinase K, and pronase E. Importantly, enterocin T1 was observed to inhibit the growth of numerous Gram-negative and Gram-positive bacteria including Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli, Salmonella typhimurium, Shigella flexneri, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes. Take together, these results suggest that enterocin T1 is a novel bacteriocin with the potential to be used as a bio-preservative to control Pseudomonas spp. in food.
authors.affiliation: School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Liu
authors.affiliation: School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China. zhanglw@hit.edu.cn.
authors.forename: Lanwei
authors.initials: L
authors.lastname: Zhang
authors.affiliation: School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China. yihuaxi@hit.edu.cn.
authors.forename: Huaxi
authors.initials: H
authors.lastname: Yi
authors.affiliation: School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China.
authors.forename: Xue
authors.initials: X
authors.lastname: Han
authors.affiliation: School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Gao
authors.affiliation: School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China.
authors.forename: Chunliang
authors.initials: C
authors.lastname: Chi
authors.affiliation: School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Song
authors.affiliation: College of Life Sciences, Heilongjiang University, Harbin, 150070, Heilongjiang, China.
authors.forename: Haiying
authors.initials: H
authors.lastname: Li
authors.affiliation: College of Life Sciences, Heilongjiang University, Harbin, 150070, Heilongjiang, China.
authors.forename: Chunguang
authors.initials: C
authors.lastname: Liu
mesh_terms: D000595:Amino Acid Sequence; D000900:Anti-Bacterial Agents / Q000096:biosynthesis* / Q000737:chemistry / Q000378:metabolism / Q000494:pharmacology*; D001430:Bacteriocins / Q000096:biosynthesis* / Q000737:chemistry / Q000145:classification / Q000494:pharmacology*; D002611:Cheese / Q000382:microbiology*; D002847:Chromatography, Agarose; D002851:Chromatography, High Pressure Liquid; D004269:DNA, Bacterial / Q000235:genetics; D016984:Enterococcus faecium / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D005520:Food Preservatives / Q000494:pharmacology; D008826:Microbial Sensitivity Tests; D011549:Pseudomonas / Q000187:drug effects*; D013211:Staphylococcus aureus / Q000187:drug effects; D018609:Tibet
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D004269:DNA, Bacterial; D005520:Food Preservatives; C584148:enterocin T, Enterococcus
keywords: Biopreservation; Charaterization; Enterocin; Pseudomonas