A plant lactobacillus 9, a compound preservative containing plant lactobacillus 9 and its application

By developing a compound preservative by combining small-molecule plant lactobacillus 9 with chitosan, the health risks of existing chemical preservatives and the narrow antibacterial spectrum of bacteriocins are solved, achieving broad-spectrum inhibition of a variety of bacteria and food preservation effects.

CN122562878APending Publication Date: 2026-08-14HUAIBEI NORMAL UNIVERSITY
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Patent Information

Application Number
CN202611028037.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-07-10
Publication Date
2026-08-14

AI Technical Summary

Technical Problem

Existing chemical preservatives pose potential health risks in food, and existing bacteriocins such as nisin have a narrow antibacterial spectrum, are only effective against Gram-positive bacteria, and have no antibacterial activity under alkaline conditions, making them unable to effectively control the spread of foodborne pathogens such as Listeria monocytogenes.

Method used

A small-molecule plant lactobacillusin 9 was developed. This bacteriocin specifically binds to cell wall or cell membrane precursors, inhibiting cell wall and cell membrane synthesis, disrupting bacterial structural integrity, and penetrating the bacterial cell to interact with functional enzymes and genomic DNA, interfering with normal bacterial physiological metabolic processes. This bacteriocin, when combined with chitosan, forms a composite preservative for food preservation.

Benefits of technology

Plant lactobacillus 9 exhibits broad-spectrum antibacterial activity, wide pH adaptability, and excellent thermal stability. It can effectively inhibit a variety of Gram-positive and Gram-negative bacteria, significantly extend the shelf life of food, improve food quality, and is safe and reliable.

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Abstract

This invention relates to the field of food antibacterial and preservative technology, specifically to a plant lactobacillus 9, a compound preservative containing plant lactobacillus 9, and their applications. The plant lactobacillus 9 is produced from *Lactobacillus plantarum* with the preservation number CCTCC NO: M 2026808. Lactobacillus plantarum The amino acid sequence of this plant lactobacillus 9 is N-Thr-Asp-Gly-Ala-Ala-Phe-OH. This plant lactobacillus 9 exhibits strong antibacterial activity against Listeria monocytogenes, Bacillus subtilis, Micrococcus luteus, methicillin-resistant Staphylococcus aureus, Escherichia coli, Pseudomonas fluorescens, Salmonella typhimurium, and Pseudomonas aeruginosa, and demonstrates outstanding stability. It is a safe and reliable biological preservative. Its effectiveness is significantly enhanced when combined with chitosan, making it a potential alternative to chemical preservatives for controlling foodborne pathogens in the agricultural and food industries and extending the shelf life of meat and meat products.
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