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• W1554080274 abstract "Bacillus species are usually found in a number of food products, in which theycooperate with other microorganisms during fermentation and releases valuablecompounds including enzymes and antimicrobial substances. Antibacterial substancesproduced by food-grade Bacillus spp. can find potential biopreservatives in foodsystems. In this study, Bacillus spp. were selectively isolated from various foodsources based on their antibacterial activity against Micrococcus luteus ATCC 9341.Among 78 such isolates, 25 potent isolates were selected for further studies, and werecharacterized and differentiated by phenological and molecular approaches. Fromthese 25 isolates, seven isolates were taken which showed considerable diversity intheir characteristic features and were identified as B. subtilis Ec1, B. thuringiensisIk15, B. licheniformis Me1, B. cereus Ik11, Bacillus flexus Hk1, B. megaterium Pk12and B. amyloliquefaciens Bk1. These cultures have been deposited in MicrobialCulture Collection, National Centre for Cell Science, India. Most of the isolatesdisplayed wide range of inhibitory activity against both Gram-positive and Gramnegativefood-borne pathogenic bacteria. The antibacterial substances produced bythese isolates were partially characterised. The culture, B. licheniformis Me1 producesan antibacterial substance which is proteinaceous in nature, stable over a widetemperature and pH, and exhibits wide range of inhibitory spectrum. Based on theseresults, B. licheniformis Me1 was selected for further studies.The antibacterial peptide (ABP) produced by B. licheniformis Me1 waspurified from culture supernatant using ammonium sulphate, butanol extraction andHPLC. A single active peak was obtained after RP-HPLC which showed an m/z valueof 279.28, determined by mass-spectroscopy. The tricine SDS-PAGE analysis of thepurified ABP revealed that it is low molecular weight (MW) peptide of 3 to 3.4 kDa.The effect of ABP on food-borne pathogens, such as Listeria monocytogenes Scott A,Staphylococcus aureus FRI 722, Salmonella typhimurium MTCC 1251 and B. cereusF 4433 revealed that it has bactericidal effect. The scanning electron microscopyimages of ABP-treated cells revealed complete disruption of the cells. In addition, themode of action studies using FTIR, release of UV absorbing materials, cell reporterassays showed that the target of action of the ABP was on the cell wall of thepathogens. An economical production media (consisting of corn steep liquor (a byproductfor corn milling), yeast extract and NaCl) was developed for maximumproduction of ABP. The optimum conditions for higher yield of ABP (51200 AU/ml)in this formulated media was found to be temperature 37°C, pH 8, agitation speed 150cycles/min and an incubation time of 24 h. The technological properties and the modeof action of the ABP indicate that it may belong to the cationic- membrane-actinglantibiotic group.In order to verify the suitability of B. licheniformis Me1 for food applicationthe safety of the culture was evaluated in vitro and in vivo. The isolate was nonhaemolyticand non-phospholytic. The in vivo toxicological safety analysis asdetermined using suitable animal models revealed that the culture is safe, non toxic,non-irritant, and non-mutagenic and can be used for food industry application. TheABP produced by this culture was analysed for the biopreservative effectiveness. Twodifferent methodologies were tested, direct application and food packaging filmapplication. The ABP was found to be efficient in controlling the growth of L.monocytogenes Scott A in milk and other dairy products, such as cheese and paneer.Furthermore, the ABP was used to develop active packaging films (LDPE andcellulose) and their efficacy in controlling growth of pathogens in packaged food wasalso evaluated. Both the active (LDPE and cellulose) films with ABP showedinhibitory activity against common food-borne pathogens tested. The absorption andrelease of ABP to and from the cellulose film was found to be better as compared toLDPE film, since the binding of ABP in the former case was evaluated to be morestable. The dairy products, such as cheese and paneer samples inoculated with L.monocytogenes Scott A, and packed with ABP activated cellulose and LDPE filmsshowed a reduction in the viable count of the indicator organism. In addition, acomparative evaluation of the in vitro probiotic properties of the Bacillus cultures wascarried out and the culture B. licheniformis Me1 exhibited potential probioticproperties, such as acid and bile tolerance, bile salt hydrolase activity, hydrophobicity,antioxidant activity, etc. With this work, a novel food-grade isolate, B. licheniformisMe1 was obtained which can find potential application in food industry as a probioticor as biopreservative." @default.
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• W1554080274 date "2012-06-01" @default.
• W1554080274 modified "2023-09-27" @default.
• W1554080274 title "Antibacterial peptides of Bacillusspecies active against food-borne pathogens." @default.
• W1554080274 hasPublicationYear "2012" @default.
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