title: Diversity in the antibacterial potential of probiotic cultures Bacillus licheniformis MCC2514 and Bacillus licheniformis MCC2512.
abstract: The aim of the present study was to investigate the characteristic diversity and stability of antimicrobial compounds produced by two probiotic strains of Bacillus licheniformis (MCC2514 and MCC2512). Antimicrobial compounds from the two strains notably varied, related to stability and potency. The inhibitory spectrum of B. licheniformis MCC2512 was higher than MCC2514, but, related to the effect on Micrococcus luteus ATCC9341, MCC2514 (LD50 = 450 AU ml(-1)) was more potent than MCC2512 (LD50 = 750 AU ml(-1)). The compounds were thermo-resistant and stable at a wide range of pH and exhibited considerable resistance to digestive enzymes and bile salts (anionic biological detergents), contributing to their appropriate application in various food systems. The isolate B. licheniformis MCC2512 gave a positive response to Bacillus subtilis-based biosensors BSF2470 and BS168.BS2, confirming the mode of action on the cell wall and subtilin-type, respectively. For B. licheniformis MCC2514, the mode of action was characterized by constructing B. subtilis reporters that interfered in five major biosynthetic pathways, i.e., biosynthesis of DNA, RNA, protein, the cell wall and fatty acids. B. licheniformis MCC2514 responded to the yvgS reporter, indicating it as an RNA synthesis inhibitor. Overall, the investigation reveals variability of the antimicrobial compounds from B. licheniformis of different origins and for their possible application as biopreservative agents.
authors.affiliation: Food Microbiology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, Karnataka, India.
authors.forename: Papanna
authors.initials: P
authors.lastname: Shobharani
authors.affiliation: Food Microbiology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, Karnataka, India.
authors.forename: Radhakrishnan J
authors.initials: RJ
authors.lastname: Padmaja
authors.affiliation: Food Microbiology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, Karnataka, India. Electronic address: prakashalami@cftri.res.in.
authors.forename: Prakash M
authors.initials: PM
authors.lastname: Halami
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D001407:Bacillus / Q000737:chemistry*; D001412:Bacillus subtilis / Q000235:genetics / Q000378:metabolism; D001419:Bacteria / Q000187:drug effects*; D001430:Bacteriocins; D015374:Biosensing Techniques; D016982:Micrococcus luteus / Q000187:drug effects; D019936:Probiotics
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; C002836:subtilin
keywords: Antibacterial activity; Bacillus sp.; Biosensor; Inhibitory spectrum; Probiotic