Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of this study was to characterize the antimicrobial activity associated with a Bacillus subtilis strain. The activity of the crude bacteriocin-like substance (CBLS) was...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2013 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/28281 |
| Acceso en línea: | http://hdl.handle.net/11336/28281 |
| Access Level: | acceso abierto |
| Palabra clave: | Antimicrobial Peptides Bacillus Cereus Bacillus Subtilis Bacteriocins https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
| Sumario: | Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of this study was to characterize the antimicrobial activity associated with a Bacillus subtilis strain. The activity of the crude bacteriocin-like substance (CBLS) was dependent on the components of the culture media and was detected in the exponential phase of growth. The CBLS was stable at a variable pH range and at 100°C, but it was inactivated by sterilization conditions. It was also stable to storage at refrigeration and freezing temperatures for a considerable time. The mode of action of the antimicrobial activity was bacteriostatic and the effect on the cell membrane was determinated by Fourier transform infrared (FTIR) spectroscopy. |
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