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Isolation, partial purification and characterization of a bacteriocin produced by a newly isolated Bacillus subtilis strain
Author(s) -
Zheng G.,
Slavik M. F.
Publication year - 1999
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1365-2672.1999.00545.x
Subject(s) - bacteriocin , bacillus subtilis , antimicrobial , bacillus cereus , listeria monocytogenes , microbiology and biotechnology , biology , ammonium sulfate precipitation , antibacterial activity , antimicrobial peptides , strain (injury) , bacteria , chemistry , biochemistry , enzyme , genetics , size exclusion chromatography , anatomy
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.