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Martirani L, Varcamonti M, Naclerio G, et al. Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis. Microb Cell Fact. 2002;1(1):1doi: 10.1186/1475-2859-1-1.
Martirani, L., Varcamonti, M., Naclerio, G., & De Felice, M. (2002). Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis. Microbial cell factories, 1(1), 1. https://doi.org/10.1186/1475-2859-1-1
Martirani, Luca, et al. "Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis." Microbial cell factories vol. 1,1 (2002): 1. doi: https://doi.org/10.1186/1475-2859-1-1
Martirani L, Varcamonti M, Naclerio G, De Felice M. Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis. Microb Cell Fact. 2002 Apr 18;1(1):1. doi: 10.1186/1475-2859-1-1. PMID: 12076356; PMCID: PMC115367.
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Microb Cell Fact. 2002 Apr 18;1(1):1. doi: 10.1186/1475-2859-1-1.

Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis.

Microbial cell factories

Luca Martirani, Mario Varcamonti, Gino Naclerio, Maurilio De Felice

Affiliations

  1. Department of General and Environmental Physiology, Section of Microbiology, University Federico II, via Mezzocannone 16, 80134 Naples, Italy. [email protected]

PMID: 12076356 PMCID: PMC115367 DOI: 10.1186/1475-2859-1-1

Abstract

BACKGROUND: Applications of bacteriocins as food preservatives have been so far limited, principally because of their low antimicrobial activity in foods. Nisin is the only bacteriocin of significant use, but applications are restricted principally because of its very low activity at neutral or alkaline pH. Thus the isolation of new bacteriocins active in foods is desirable. RESULTS: We isolated a Bacillus licheniformis thermophilic strain producing a bacteriocin with some novel features, named here bacillocin 490. This bacteriocin was inactivated by pronase E and proteinase K and was active against closely related Bacillus spp. both in aerobic and in anaerobic conditions. Bactericidal activity was kept during storage at 4 degrees C and was remarkably stable in a wide pH range. The bacteriocin was partially purified by elution after adhesion to cells of the food-isolated strain Bacillus smithii and had a rather low mass (2 KDa). Antimicrobial activity against B. smithii was observed also when this organism was grown in water buffalo milk. CONCLUSIONS: Bacillocin 490 is a novel candidate as a food anti-microbial agent since it displays its activity in milk, is stable to heat treatment and during storage, is active in a wide pH range and has bactericidal activity also at high temperature. These features may allow the use of bacillocin 490 during processes performed at high temperature and as a complementary antimicrobial agent of nisin against some Bacillus spp. in non-acidic foods. The small size suggests its use on solid foods.

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