Isolation, partial purification and characterization of a bacteriocin produced by a newly isolated Bacillus subtilis strain.

Abstract:

:A wild type micro-organism producing antibacterial substances has been isolated from a Chinese fermented soybean seasoning and identified as Bacillus subtilis. A crude antibacterial preparation (CABP) was obtained by ammonium sulphate precipitation. Isoelectric focusing assay revealed at least four antimicrobial components in the CABP. However, in SDS-PAGE analysis, only one peptide band displayed antimicrobial activity against pathogenic Bacillus cereus and Listeria monocytogenes. This inhibitory peptide had a molecular weight of approximately 3.4 kDa and a pI value of approximately 4.7. Results of this study suggest that at least one antimicrobial substance produced by this wild type strain of B. subtilis may be a new bacteriocin. Its sensitivity to gastric peptidases and activity against the food-borne pathogens make this bacteriocin potentially useful as an antimicrobial agent in foods.

journal_name

Lett Appl Microbiol

authors

Zheng G,Slavik MF

doi

10.1046/j.1365-2672.1999.00545.x

subject

Has Abstract

pub_date

1999-05-01 00:00:00

pages

363-7

issue

5

eissn

0266-8254

issn

1472-765X

journal_volume

28

pub_type

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