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Inhibition of Vibrio parahaemolyticus by a bacteriocin‐like inhibitory substance (BLIS) produced by Vibrio mediterranei 1
Author(s) -
Carraturo A.,
Raieta K.,
Ottaviani D.,
Russo G.L.
Publication year - 2006
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 - 10.1111/j.1365-2672.2006.02909.x
Subject(s) - vibrio parahaemolyticus , bacteriocin , microbiology and biotechnology , halophile , antimicrobial , biology , bacteria , vibrio , vibrionaceae , tryptic soy broth , genetics
Aims: The aim of this research was to identify and partially purify new bacteriocin‐like substances from strains of halophilic ‘non‐cholera’ vibrios isolated from food sources. Methods and Results: Forty‐five halophilic Vibrio spp. strains were screened for antimicrobial production. Vibrio mediterranei 1, a nonpathogenic strain, showed antimicrobial activity towards Vibrio parahaemolyticus spp. and related species. The bacteriocin‐like inhibitory substance (BLIS), released by the bacteria into growth media, was concentrated by ultrafiltration and characterized. BLIS was sensitive to proteinase K, was stable in the pH range 5–9, was resistant to organic solvents and was heat stable up to 75°C. Initial purification of BLIS by size exclusion chromatography showed an apparent molecular mass of 63–65 kDa. Conclusions: This study reports the ability of V. mediterranei 1 to produce a bacteriocin‐like substance inhibiting growth of V. parahaemolyticus spp. and other closely related bacteria. Significance and Impact of the Study: The strong activity of BLIS towards the human and fish pathogen V. parahaemolyticus and the persistence of antimicrobial properties under a variety of different conditions suggest its potential application in food microbiology.