Isolation and Partial Characterization of a Bacteriocin Produced by a Newly Isolated Bacillus megaterium 19 Strain


	Pakistan Journal of Nutrition
	Year: 2009 \| Volume: 8 \| Issue: 3 \| Page No.: 242-250 DOI: 10.3923/pjn.2009.242.250

Isolation and Partial Characterization of a Bacteriocin Produced by a Newly Isolated Bacillus megaterium 19 Strain

Rowaida Khalil, Yasser Elbahloul, Fatima Djadouni and Sanaa Omar

Abstract: A Bacillus megaterium 19 strain isolated from a mixture of fermented vegetable wastes, produced a bacteriocin that displayed a wide spectrum antimicrobial activity against food-spoilage microorganisms and possessed a bactericidal mode of action. The bacteriocin activity against Salmonella typhimurium and Staphylococcus aureus attained its maximum value during the mid stationary phase. Maximal bacteriocin activity (93% growth reduction) was achieved using MRS broth, at initial pH of 5.5-6.5 and at 30°C incubation temperature. High levels of bacteriocin activity (up to 85% growth reduction) were detected under limited or reduced oxygen levels. The inhibitory activity increased in mMRS broth with 4% sucrose and (0.10%) beef extract. The bacteriocin was thermally stable over a wide temperature range up to 100°C for 15 min and retained its activity at acidic and neutral pH values, but not at alkaline pHs. Full bacteriocin activity was expressed after 30 days of storage at 4°C, for 15 min of exposure to UV light. The bacteriocin was amylase and lipase sensitive, however, treatment with proteolytic enzymes resulted in a remarkable stability. SDS-PAGE analysis of the partially purified bacteriocin revealed an apparent molecular weight ranging from 3.496 to 6.512 kDa. The strain may have a potential use as food biopreservative, because of its promising thermostable technological properties and broad antimicrobial spectrum.

PDF Fulltext XML References Citation Report Citation

RELATED ARTICLES:

•	Inhibiting Potential of the Bacteriocine Produced by Enterococcus faecium VL47 Strain in the Presence of Prebiotics

•	Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods

•	Partial Characterization of Bacteriocins Produced by Bacillus Species Isolated from Common Food Products in South West Nigeria

How to cite this article:

Rowaida Khalil, Yasser Elbahloul, Fatima Djadouni and Sanaa Omar, 2009. Isolation and Partial Characterization of a Bacteriocin Produced by a Newly Isolated Bacillus megaterium 19 Strain. Pakistan Journal of Nutrition, 8: 242-250.

DOI: 10.3923/pjn.2009.242.250

URL: https://scialert.net/abstract/?doi=pjn.2009.242.250

COMMENT ON THIS PAPER

	Full Name:
	E-mail:
	Comments:

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		SCIMAGO

Follow @scialert

Science Alert