Purification, characterization, and mode of action of a novel bacteriocin BM173 from Lactobacillus crustorum MN047 and its effect on biofilm formation of Escherichia coli and Staphylococcus aureus

There is an increasing demand for dairy products, but the presence of food-spoilage bacteria seriously affects development industry. Bacteriocins are considered to be a potential antibacterial or antibiofilm agent that can applied as preservative. In this study, bacteriocin BM173 was successfully expressed in Escherichia coli expression system and purified by 2-step method. Furthermore, it exhibited broad-spectrum activity, high thermal stability (121°C, 20 min), broad pH (pH 3–11). Moreover, minimum inhibitory concentration values against E. ATCC 25922 Staphylococcus aureus 25923 were 14.8 ?g/mL 29.6 ?g/mL, respectively. Growth time-kill curves showed bactericidal activity. The results scanning electron microscopy transmission demonstrated increased membrane permeability, facilitated pore formation, even promoted cell lysis. disruption integrity further verified propidium iodide uptake lactic dehydrogenase release. addition, efficiency inhibiting biofilm formation. Therefore, has promising preservative used