Characterization of Bacteriocins Based on Amino Acid Composition and Molecular Weight

Background and Aims: Bacteriocins are antimicrobial peptides produced by bacteria that hold great potential as natural preservatives and bioactive compounds.This study aimed to characterize bacteriocins produced by Bacillus paramycoides strain MCCC 1A04098 (BSH1), Bacillus albus strain MCCC 1A02146 (BSH2), and Bacillus cereus strain IAM 12605 (BSH3), isolated from cincalok, a traditional fermented shrimp product. Materials and Methods:High-performance liquid chromatography (HPLC) was used to analyze amino acid profiles, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was employed to determine molecular weights.Results: Bacteriocins from BSH1, BSH2, and BSH3 had molecular weights of 55.02 kDa, 51.15 kDa, and 50.12 kDa, respectively, classifying them as class III bacteriocins (>30 kDa).Amino acid analysis revealed the dominance of L-cystine (33-45%) and L-proline (9-20%), along with notable amounts of glutamic acid and leucine.These amino acids are essential for structural stability and antimicrobial activity. Conclusion:The findings suggest that bacteriocins derived from cincalok not only broaden the understanding of bacteriocin diversity from local fermented foods but also demonstrate strong potential as natural antimicrobial agents for applications in food preservation and healthcare industries.