Inhibitory Activity of Surfactin, Produced by Different Bacillussubtilis Subsp. subtilis Strains, Against Listeria Monocytogenes Sensitive and Bacteriocin-ResistantStrainsMicrobiol Res, 2012 Dec 19Three surfactin-producing Bacillus subtilis strains, C4, M1and G2III, previously isolated from honey and intestines from the Apismellifera L. bee, were phylogenetically characterized at sub-species level asB. subtilis subsp. subtilis using gyrA gene sequencing. The antagonistic effectof surfactin was studied against seven different Listeria monocytogenesstrains, 6 of which were resistant to bacteriocins. Surfactin showedanti-Listeria activity against all 7 strains and a dose of 0.125mg/mL ofsurfactin was enough to inhibit this pathogen. Surfactin sintetized by B.subtilis subsp. subtilis C4 inhibited the pathogen in lower concentrations,0.125mg/mL, followed by G2III and M1 with 0.25 and 1mg/mL, respectively. Inparticular, a dose of 0.125mg/mL reduced the viability of L. monocytogenes99/287 RB6, a bacteriocin-resistant strain, to 5 log orders. Surfactin assayedmaintained anti-Listeria activity within a pH range of between 2 and 10, afterheat treatment (boiling for 10min and autoclaving at 121°C for 15min) and aftertreatment with proteolytic enzymes. These results suggest that surfactin can beused as a new tool for prevention and the control of L. monocytogenes indifferent environments, for example, in the food industry.
2 Ocak 2013 Çarşamba
Antibiotic-Producing Bacteria Isolated From Honey, Bee Intestines
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Inhibitory Activity of Surfactin, Produced by Different Bacillussubtilis Subsp. subtilis Strains, Against Listeria Monocytogenes Sensitive and Bacteriocin-ResistantStrainsMicrobiol Res, 2012 Dec 19Three surfactin-producing Bacillus subtilis strains, C4, M1and G2III, previously isolated from honey and intestines from the Apismellifera L. bee, were phylogenetically characterized at sub-species level asB. subtilis subsp. subtilis using gyrA gene sequencing. The antagonistic effectof surfactin was studied against seven different Listeria monocytogenesstrains, 6 of which were resistant to bacteriocins. Surfactin showedanti-Listeria activity against all 7 strains and a dose of 0.125mg/mL ofsurfactin was enough to inhibit this pathogen. Surfactin sintetized by B.subtilis subsp. subtilis C4 inhibited the pathogen in lower concentrations,0.125mg/mL, followed by G2III and M1 with 0.25 and 1mg/mL, respectively. Inparticular, a dose of 0.125mg/mL reduced the viability of L. monocytogenes99/287 RB6, a bacteriocin-resistant strain, to 5 log orders. Surfactin assayedmaintained anti-Listeria activity within a pH range of between 2 and 10, afterheat treatment (boiling for 10min and autoclaving at 121°C for 15min) and aftertreatment with proteolytic enzymes. These results suggest that surfactin can beused as a new tool for prevention and the control of L. monocytogenes indifferent environments, for example, in the food industry.
Inhibitory Activity of Surfactin, Produced by Different Bacillussubtilis Subsp. subtilis Strains, Against Listeria Monocytogenes Sensitive and Bacteriocin-ResistantStrainsMicrobiol Res, 2012 Dec 19Three surfactin-producing Bacillus subtilis strains, C4, M1and G2III, previously isolated from honey and intestines from the Apismellifera L. bee, were phylogenetically characterized at sub-species level asB. subtilis subsp. subtilis using gyrA gene sequencing. The antagonistic effectof surfactin was studied against seven different Listeria monocytogenesstrains, 6 of which were resistant to bacteriocins. Surfactin showedanti-Listeria activity against all 7 strains and a dose of 0.125mg/mL ofsurfactin was enough to inhibit this pathogen. Surfactin sintetized by B.subtilis subsp. subtilis C4 inhibited the pathogen in lower concentrations,0.125mg/mL, followed by G2III and M1 with 0.25 and 1mg/mL, respectively. Inparticular, a dose of 0.125mg/mL reduced the viability of L. monocytogenes99/287 RB6, a bacteriocin-resistant strain, to 5 log orders. Surfactin assayedmaintained anti-Listeria activity within a pH range of between 2 and 10, afterheat treatment (boiling for 10min and autoclaving at 121°C for 15min) and aftertreatment with proteolytic enzymes. These results suggest that surfactin can beused as a new tool for prevention and the control of L. monocytogenes indifferent environments, for example, in the food industry.
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