Novel Bacteriocin SN-F1 Exhibits Broad-Spectrum Antimicrobial Activity

Strategic Insights -

Scientists at Shanghai Ocean University have isolated and characterized a novel bacteriocin, SN-F1, produced by Limosilactobacillus fermentum SN-1, a microorganism found in traditional Qinghai yak yogurt. SN-F1 has been found to exhibit broad-spectrum antimicrobial activity, inhibiting various pathogens and spoilage molds, and demonstrating significant thermostability and stability across a wide pH range. The discovery of SN-F1 has the potential to improve the shelf life and safety of traditional dairy products.

Key Takeaways:

  • SN-F1 is a novel bacteriocin produced by Limosilactobacillus fermentum SN-1, isolated from traditional Qinghai yak yogurt.
  • SN-F1 has a molecular mass of 2859.29 Da and a novel sequence (NINDQWLVLSSTQAAKLQALMKDVTA), classifying it as a class II bacteriocin.
  • SN-F1 exhibits broad-spectrum antimicrobial activity against Gram-positive and Gram-negative foodborne pathogens, as well as various yeasts and mold.
  • The bacteriocin demonstrated significant thermostability (retained activity after 121 degrees C for 20 min) and high stability across a wide pH range (pH 2-8).
  • SN-F1 was completely inactivated by proteases (trypsin, protease K, papain, pepsin, flavor protease).
  • Molecular docking elucidated the interaction forces and specific binding sites between SN-F1 and target cell membrane proteins.
  • Incorporating SN-F1-producing L. fermentum SN-1 into fermentations with other functional lactic acid bacteria successfully produced enhanced traditional dairy products.

Statistics:

  • SN-F1 has a molecular mass of 2859.29 Da.
  • The bacteriocin demonstrated room temperature stability for up to 7 days.
  • SN-F1 demonstrated thermostability after 121 degrees C for 20 min.
  • SN-F1 exhibited broad-spectrum antimicrobial activity against 12 out of 15 tested pathogens.

Sources:

  • International Dairy Journal (2025;170).
  • ELSEVIER Sci Ltd (www.elsevier.com).
  • Shanghai Ocean University, College of Food Science and Technology (Liping Wang, et al).
  • NewsRx (2025, November 4). Findings on Pore Forming Cytotoxic Proteins Discussed by Investigators at Shanghai Ocean University (Genome-based Identification, and Characterization of a Bacteriocin Selective Inhibiting Penicillium Citrinum In Yak Yogurt). Life Science Weekly. November 4, 2025; p 1655.