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Archives of Microbiology

, Volume 201, Issue 1, pp 61–66 | Cite as

Mode of action of a novel anti-Listeria bacteriocin (CAMT2) produced by Bacillus amyloliquefaciens ZJHD3-06 from Epinephelus areolatus

  • Yaqian Wu
  • Junying An
  • Ying LiuEmail author
  • Yaling Wang
  • Wenbin Ren
  • Zhijia Fang
  • Lijun SunEmail author
  • Ravi Gooneratne
Original Paper
  • 95 Downloads

Abstract

Bacteriocin CAMT2, produced by Bacillus amyloliquefaciens ZJHD3-06, has been shown to exhibit protective activity against important food spoilage and food-borne bacterial pathogens. This study was conducted to investigate the mode of action of bacteriocin CAMT2 against highly pathogenic Listeria monocytogenes ATCC 19111. The addition of bacteriocin CAMT2 at 64 AU/ml inhibited L. monocytogenes ATCC 19111. An efflux of K+ ions, lactic acid dehydrogenase and an increase in extracellular electrical conductivity was observed in CAMT2-treated L. monocytogenes. Electron microscopy showed morphological alterations such as uneven cell surface, accumulation of cell debris and bacterial lysis. These results show that bacteriocin CAMT2 inhibit L. monocytogenes by increasing cell permeability and inducing membrane damage, hence it has the great application potentials in ensuring food safety.

Keywords

Bacteriocin CAMT2 Listeria monocytogenes Cytoplasmic membrane damage Mode of action 

Notes

Acknowledgements

This work was financially supported by Guangdong Provincial Key Laboratory of Aquatic Product Processing and safety (GDPKLAPPS1503), Department of Science and Technology of Guangdong Province (2016A020222014, 2014A020217018, 2014 B020205005), Project of Enhancing Scool With Innovation of Guangdong Ocean University (no. GDOU2013050205, 2014050203).

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Yaqian Wu
    • 1
  • Junying An
    • 1
  • Ying Liu
    • 1
    Email author
  • Yaling Wang
    • 1
  • Wenbin Ren
    • 2
  • Zhijia Fang
    • 1
  • Lijun Sun
    • 1
    Email author
  • Ravi Gooneratne
    • 3
  1. 1.College of Food Science and TechnologyGuangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education InstitutionZhanjiangChina
  2. 2.Zhongkai University of Agriculture and EngineeringGuangzhouChina
  3. 3.Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincolnNew Zealand

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