Open AccessIdentification of Bacilysin, Chlorotetaine, and Iturin A Produced by Bacillus sp. Strain CS93 Isolated from Pozol, a Mexican Fermented Maize Dough
Author(s) -
Trevor G. Phister,
Daniel J. O’Sullivan,
Larry L. McKay
Publication year - 2004
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.70.1.631-634.2004
Subject(s) - strain (injury) , fermentation , antimicrobial , bacillales , bacillus (shape) , food science , bacillaceae , biology , chemistry , microbiology and biotechnology , bacteria , bacillus subtilis , genetics , anatomy
Three antimicrobial compounds produced by Bacillus sp. strain CS93 isolated from pozol were identified by using high-performance liquid chromatography and mass spectrometry. The three compounds were iturin, bacilysin, and chlorotetaine. Production of these compounds by CS93 could account for the medicinal properties attributed to pozol.