Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice
Abstract Background Fermented glutinous rice has low alcohol content and abundant nutrients, but it is easily contaminated by Bacillus cereus during production and preservation. This study aimed to inhibit the spoilage bacterium Bacillus cereus in the fermented glutinous rice by bacteriocin-producin...
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BMC
2025-07-01
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| Series: | Annals of Microbiology |
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| Online Access: | https://doi.org/10.1186/s13213-025-01810-0 |
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| author | Huojian Zheng Yongqi Yang Cancan Qi Qiuxiang Cheng qin Wang Liping Wang |
| author_facet | Huojian Zheng Yongqi Yang Cancan Qi Qiuxiang Cheng qin Wang Liping Wang |
| author_sort | Huojian Zheng |
| collection | DOAJ |
| description | Abstract Background Fermented glutinous rice has low alcohol content and abundant nutrients, but it is easily contaminated by Bacillus cereus during production and preservation. This study aimed to inhibit the spoilage bacterium Bacillus cereus in the fermented glutinous rice by bacteriocin-producing lactic acid bacteria and its bacteriocin. Results Bacteriocin-producing Pediococcus pentosaceus JQ2-1 was isolated from traditional sweet wine koji and its bacteriocin ZJQ2-1 was purified by ethyl acetate extraction, cation exchange chromatography, gel chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC). Bacteriocin ZJQ2-1 was identified by HPLC–MS/MS, and the results showed it had a molecular weight of 1204.43 Da and the amino acid sequence was KIGLFGGAGVGKT. Further characterization analysis showed that the bacteriocin ZJQ2-1 was thermostable (30 min, 121°C), highly pH stable (2–10), sensitive to protease and exhibited broad-spectrum antibacterial ability against Gram-positive and Gram-negative bacteria. The count of Bacillus cereus in the fermented glutinous rice that was inoculated with P. pentosaceus JQ2-1 and bacteriocin ZJQ2-1 decreased by about 80% and 64% of that in the initial stage, respectively. Conclusions These results indicated the potential of P. pentosaceus JQ2-1 and bacteriocin ZJQ2-1 as a bio-preservative in glutinous rice products. |
| format | Article |
| id | doaj-art-0584cf2b1f7648de9e73fa60bed52736 |
| institution | Kabale University |
| issn | 1869-2044 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | BMC |
| record_format | Article |
| series | Annals of Microbiology |
| spelling | doaj-art-0584cf2b1f7648de9e73fa60bed527362025-08-20T04:01:42ZengBMCAnnals of Microbiology1869-20442025-07-0175111710.1186/s13213-025-01810-0Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous riceHuojian Zheng0Yongqi Yang1Cancan Qi2Qiuxiang Cheng3qin Wang4Liping Wang5College of Food Science and Technology, Shanghai Ocean UniversityCollege of Food Science and Technology, Shanghai Ocean UniversityCollege of Food Science and Technology, Shanghai Ocean UniversityShanghai Tolo Biotechnology CoKaramay Lvcheng Agricultural Development CoCollege of Food Science and Technology, Shanghai Ocean UniversityAbstract Background Fermented glutinous rice has low alcohol content and abundant nutrients, but it is easily contaminated by Bacillus cereus during production and preservation. This study aimed to inhibit the spoilage bacterium Bacillus cereus in the fermented glutinous rice by bacteriocin-producing lactic acid bacteria and its bacteriocin. Results Bacteriocin-producing Pediococcus pentosaceus JQ2-1 was isolated from traditional sweet wine koji and its bacteriocin ZJQ2-1 was purified by ethyl acetate extraction, cation exchange chromatography, gel chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC). Bacteriocin ZJQ2-1 was identified by HPLC–MS/MS, and the results showed it had a molecular weight of 1204.43 Da and the amino acid sequence was KIGLFGGAGVGKT. Further characterization analysis showed that the bacteriocin ZJQ2-1 was thermostable (30 min, 121°C), highly pH stable (2–10), sensitive to protease and exhibited broad-spectrum antibacterial ability against Gram-positive and Gram-negative bacteria. The count of Bacillus cereus in the fermented glutinous rice that was inoculated with P. pentosaceus JQ2-1 and bacteriocin ZJQ2-1 decreased by about 80% and 64% of that in the initial stage, respectively. Conclusions These results indicated the potential of P. pentosaceus JQ2-1 and bacteriocin ZJQ2-1 as a bio-preservative in glutinous rice products.https://doi.org/10.1186/s13213-025-01810-0Sweet wine kojiBacteriocinPurificationFermented glutinous rice |
| spellingShingle | Huojian Zheng Yongqi Yang Cancan Qi Qiuxiang Cheng qin Wang Liping Wang Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice Annals of Microbiology Sweet wine koji Bacteriocin Purification Fermented glutinous rice |
| title | Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice |
| title_full | Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice |
| title_fullStr | Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice |
| title_full_unstemmed | Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice |
| title_short | Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice |
| title_sort | bacteriocin zjq2 1 produced by pediococcus pentosaceus from traditional sweet wine koji purification characterization and application in fermented glutinous rice |
| topic | Sweet wine koji Bacteriocin Purification Fermented glutinous rice |
| url | https://doi.org/10.1186/s13213-025-01810-0 |
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