Abstract:[Background] The main cause of food spoilage is the contamination by foodborne pathogens. The antimicrobial peptides (AMPs) produced by lactic acid bacteria can effectively inhibit the growth of foodborne pathogens. [Objective] To isolate and purify the antimicrobial substances produced by Lactiplantibacillus plantarum J50 and carry out genomics analysis. [Methods] The antimicrobial substances were identified by a variety of enzyme treatments, purified by organic solvent extraction, gel filtration chromatography, and semi-preparative high performance liquid chromatography, and characterized by liquid chromatography-mass spectrometry. After artificial synthesis, the stability and minimum inhibitory concentration were measured. Finally, genomic analysis was carried out on the strain. [Results] The antimicrobial substances produced by strain J50 were identified to be AMPs. The purified AMPs were characterized as SGAGY (N→C), with the relative molecular weight of 453.44 Da. They exerted antimicrobial effects at pH≤5.5, demonstrated strong thermostability and ultraviolet irradiation stability and the minimum inhibitory concentration of 0.7–1.6 g/L on Gram-positive and Gram-negative foodborne pathogens. Genomic analysis showed that the SGAGY was a non-ribosomal peptide, and J50 carried the genes involved in the synthesis of plantaricin EF. [Conclusion] Strain J50 can produce at least two AMPs, with a broad antimicrobial spectrum, demonstrating a potential value for application in the food industry.
