Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food

MARIA FLORENCIA FANGIO; ROSALÍA FRITZ

ITALIAN JOURNAL OF FOOD SCIENCE

CHIRIOTTI EDITORI

Lugar: Torino; Año: 2013 vol. 25 p. 181 - 188

1120-1770

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.