Characteristics of bacteriocin produced by Lactobacil us plantarum HY41 from pickles and its gene cluster mining

Lactobacillus plantarum is one of the most commonly used probiotics and starters in food production, and plays a significant role in improving intestinal flora, maintaining the balance of intestinal micro-environment, and enhancing gastrointestinal digestion and absorption. Bacteriocin produced by Lactobacillus plantarum were natural preservatives and had application values. The aim of this study was to further investigate the potential applicability and safety of bacteriocin-producing Lactobacillus plantarum HY41（nos. : OK355401.1）. The strain was found to maintain high antibacterial activity under the action of acid, heat, UV irradiation and organic solvents, and could be completely inactivated by proteinase K, papain and alkaline protease, proving that it was a protein-like substance with good biosafety. The strain HY41 had broad-spectrum bacterial inhibitory properties and the molecular weight of bacteriocin ranges from 3.3 ku to 5.8 ku. The whole genome sequencing results showed that the genome size of strain HY41 was 2 473 086 bp and the GC content of the genome was46.02 %. There were no antibiotic resistance genes and virulence genes, and two class II bacteriocins genes（Pediocin PA and Pediocin） were present. The gene encoding products were all hydrophilic proteins, and the secondary structures were mainly α-helix, and the tertiary structures were closest to the Pediocin PA-1 M31L and Ped B crystal structures. In conclusion, by analyzing the characteristics of bacteriocin produced by L. plantarum HY41 and mining its bacteriocin genes, it was demonstrated that L. plantarum HY41 was a natural biological preservative culture with potential applicability and safety.