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Whole-Genome Sequencing Combined with Mass Spectrometry to Identify a Novel Bacteriocin BH19
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Yongqi YANG1, Huojian ZHENG1, Qin WANG2, Yanli HAO1, Yanyan LI1, Cancan QI1, Liping WANG1, 3, 4, *
Science and Technology of Food Industry | 2026, 47(3) : 200 - 206
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Science and Technology of Food Industry | 2026, 47(3): 200-206
• Bioengineering •
Whole-Genome Sequencing Combined with Mass Spectrometry to Identify a Novel Bacteriocin BH19
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Yongqi YANG1, Huojian ZHENG1, Qin WANG2, Yanli HAO1, Yanyan LI1, Cancan QI1, Liping WANG1, 3, 4, *
Affiliations
  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • 2Karamay Lvcheng Agricultural Development Co., Ltd., Karamay 834000, China
  • 3Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
  • 4Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China
Published: 2026-02-01 doi: 10.13386/j.issn1002-0306.2025020283
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Bacillus subtilis H19, which inhibits Vibrio parahaemolyticus, was selected as the research object. In order to further study the properties and activity of the bacteriocin produced by B. subtilis H19, the fermentation supernatant of B. subtilis H19 was purified by crude extraction, chromatography and HPLC. MALDI-TOF was used to identify the molecular weight of bacteriocin. Combined with the third generation molecular sequencing technology, the functional genes of B. subtilis H19 were annotated by COG database, GO database and KEGG metabolic pathway. The drug resistance genes were predicted by ARDB database. The bacteriocin synthesis gene cluster was analyzed by antiSMASH software. The results showed that the final purification of bacteriocin BH19 was 460.73 times, the specific activity reached 307692.31 AU/mg, and the molecular weight was 1042.00 Da. The total length of B. subtilis H19 genome was 3595203 bp. The gene function annotation found that B. subtilis H19 had a strong ability in amino acid and sugar transport and metabolism, and contained several key bacteriocin transporter ABC proteins. After analysis, there was no antibiotic resistance gene in the whole genome, and a total of six bacteriocin synthesis gene clusters were obtained. Gene cluster 2 was NRPS gene cluster with a molecular weight of 1036.34 Da, which was 99.46% similar to the results of mass spectrometry, and the homology between gene cluster 2 and surfactin produced by Bacillus amyloliquefaciens was low, which was 82.00%. In conclusion, bacteriocin BH19 may be a new type of bacteriocin produced by B. subtilis H19. This study provides a reference for the development and application of B. subtilis H19 and its bacteriocin BH19 in the field of natural preservatives.

Bacillus subtilis  /  bacteriocin  /  isolation and purification  /  mass spectrometry  /  whole genome sequencing
杨永琪, 郑火建, 王琴, 郝彦利, 李艳艳, 齐灿灿, 汪立平. 基因组测序结合质谱技术挖掘鉴定新型细菌素BH19. 食品工业科技, 2026 , 47 (3) : 200 -206 . DOI: 10.13386/j.issn1002-0306.2025020283
Yongqi YANG, Huojian ZHENG, Qin WANG, Yanli HAO, Yanyan LI, Cancan QI, Liping WANG. Whole-Genome Sequencing Combined with Mass Spectrometry to Identify a Novel Bacteriocin BH19[J]. Science and Technology of Food Industry, 2026 , 47 (3) : 200 -206 . DOI: 10.13386/j.issn1002-0306.2025020283
Appendix
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Year 2026 volume 47 Issue 3
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doi: 10.13386/j.issn1002-0306.2025020283
  • Receive Date：2025-03-03
  • Online Date：2026-10-25
  • Published：2026-02-01
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History
  • Received：2025-03-03
Affiliations
    1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
    2Karamay Lvcheng Agricultural Development Co., Ltd., Karamay 834000, China
    3Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
    4Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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