Inhibitory activity of surfactin, produced by different Bacillus subtilis subsp. subtilis strains, against Listeria monocytogenes sensitive and bacteriocin-resistant strains

Autor: Daniela C. Sabaté, M. Carina Audisio
Jazyk: angličtina
Rok vydání: 2013
Předmět:
DNA
Bacterial
Bacillus subtilis subsp. subtilis
Molecular Sequence Data
Bacillus subtilis
Microbial Sensitivity Tests
Biology
medicine.disease_cause
Microbiology
Peptides
Cyclic
Bacterial genetics
purl.org/becyt/ford/1 [https]
Ciencias Biológicas
chemistry.chemical_compound
Lipopeptides
Surface-Active Agents
Bacteriocin
Listeria monocytogenes
Biología Celular
Microbiología
Antimicrobial action
medicine
Animals
Cluster Analysis
purl.org/becyt/ford/1.6 [https]
Pathogen
Phylogeny
Microbial Viability
Strain (chemistry)
Protein Stability
Proteolytic enzymes
Temperature
Honey
Sequence Analysis
DNA
Bees
Hydrogen-Ion Concentration
biology.organism_classification
Anti-Bacterial Agents
Gastrointestinal Tract
chemistry
DNA Gyrase
lipids (amino acids
peptides
and proteins)
Surfactin
CIENCIAS NATURALES Y EXACTAS
Peptide Hydrolases
Zdroj: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Popis: Three surfactin-producing Bacillus subtilis strains, C4, M1 and G2III, previously isolated from honey and intestines from the >Apis mellifera L. bee, were phylogenetically characterized at sub-species level as B. subtilis subsp subtilis using gyrA gene sequencing. The antagonistic effect of surfactin was studied against seven different Listeria monocytogenes strains, 6 of which were resistant to bacteriocins. Surfactin showed anti-Listeria activity against all 7 strains and a dose of 0.125 mg/mL of surfactin was enough to inhibit this pathogen. Surfactin sintetized by B. subtilis subsp. subtilis C4 inhibited the pathogen in lower concentrations, 0.125 mg/mL, followed by G2III and M1 with 0.25 and 1 mg/mL, respectively. In particular, a dose of 0.125 mg/mL reduced the viability of L. monocytogenes 99/287 RB6, a bacteriocin-resistant strain, to 5 log orders. Surfactin assayed maintained anti-Listeria activity within a pH range of between 2 and 10, after heat treatment (boiling for 10 min and autoclaving at 121 ºC for 15 min) and after treatment with proteolytic enzymes. These results suggest that surfactin can be used as a new tool for prevention and the control of L. monocytogenes in different environments, for example, in the food industry. Fil: Sabate, Daniela Constanza. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Databáze: OpenAIRE
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