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Characterization of a bacteriocin produced by a newly isolated Bacillus sp. Strain 8 A
Author(s) -
Bizani D.,
Brandelli A.
Publication year - 2002
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2002.01720.x
Subject(s) - bacteriocin , bacillus cereus , micrococcus luteus , listeria monocytogenes , microbiology and biotechnology , clostridium perfringens , biology , bacteria , antimicrobial , pronase , food spoilage , proteolytic enzymes , proteinase k , cereus , listeria , bacillus (shape) , trypsin , food science , staphylococcus aureus , biochemistry , enzyme , genetics
Aims : The aim of this research was to investigate the production of bacteriocins by Bacillus spp. isolated from native soils of south of Brazil.
Methods and Results : A bacteriocin produced by the bacterium Bacillus cereus 8 A was identified. The antimicrobial activity was produced starting at the exponential growth phase, although maximum activity was at stationary growth phase. A crude bacteriocin obtained from culture supernatant fluid was inhibitory to a broad range of indicator strains, including Listeria monocytogenes , Clostridium perfringens , and several species of Bacillus . Clinically relevant bacteria such as Streptococcus bovis and Micrococcus luteus were also inhibited. Bacteriocin was stable at 80°C, but the activity was lost when the temperature reached 87°C. It was resistant to the proteolytic action of trypsin and papain, but sensitive to proteinase K and pronase E.Bacteriocin activity was observed in the pH range of 6·0–9·0.
Conclusions: A bacteriocin produced by Bacillus cereus 8 A was characterized, presenting a broad spectrum of activity and potential for use as biopreservative in food.
Significance and impact of study: The identification of a bacteriocin with large activity spectrum, including pathogens and spoilage microorganisms, addresses an important aspect of food safety.