Isolation, partial purification and characterization of a bacteriocin produced by a newly isolated Bacillus subtilis strain.
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.
Zheng
G
G
Center of Excellence for Poultry Science, University of Arkansas, USA. gzheng@bmb.ogi.edu
Slavik
M F
MF
D001412:Bacillus subtilis / Q000378:metabolism*; D001426:Bacterial Proteins / Q000302:isolation & purification*; D001430:Bacteriocins / Q000302:isolation & purification*; D005516:Food Microbiology; D013025:Glycine max
D001426:Bacterial Proteins; D001430:Bacteriocins