Characterization and mode of action of a potent bio-preservative from food-grade Bacillus licheniformis MCC 2016.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14122/
https://doi.org/10.1080/10826068.2019.1566141 |
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| Title |
Characterization and mode of action of a potent bio-preservative from
food-grade Bacillus licheniformis MCC 2016.
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| Creator |
Nithya, V.
Prakash, M. Halami |
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| Subject |
02 Bacteriology
06 Preservation and Storage |
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| Description |
The antibacterial peptide of Bacillus licheniformis MCC 2016 have potential biopreservative efficacy.
Here, we report the purification process, properties, and mode of action of this antibacterial peptide
for its potential application in the food industry. The antibacterial peptide from the cell-free
supernatant was purified using a sequence of purification steps. The purified antibacterial peptide
showed a specific activity of 68817AU mg�1 and 0.4% yield. Liquid chromatography-mass spectroscopy
analysis showed an mz�1 value of 279.28 for the active peptide. The SDS-PAGE analysis
confirmed the antibacterial peptide is low-molecular weight and the size is between 3.0 and
3.5 kDa. Scanning electron microscopy, Fourier transform infrared spectroscopy, b-gal induction
assay and release of UV-absorbing materials indicated that the antibacterial peptide targets the
cell wall of pathogens. Minimum inhibitory concentration of the antibacterial peptide against
Listeria monocytogenes Scott A and others (Kocuria rhizophila ATCC 9341, Staphylococcus aureus
FRI 722 and Salmonella typhimurium MTCC 1251) was found to be 1600 and 800AU mL�1, respectively.
The antibacterial peptide is temperature and pH stable, proteolytic-enzyme-sensitive, lowmolecular
weight, cell wall active class I bacteriocin and exhibits remarkable antibacterial activity
against pathogens, suggesting its application as a potential biopreservative in the food industry.
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| Publisher |
Taylor & Francis
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14122/1/PREPARATIVE%20BIOCHEMISTRY%20AND%20BIOTECHNOLOGY%202019%2C%20VOL.%2049%2C%20NO.%204%2C%20334%E2%80%93343.pdf
Nithya, V. and Prakash, M. Halami (2019) Characterization and mode of action of a potent bio-preservative from food-grade Bacillus licheniformis MCC 2016. Preparative Biochemistry and Biotechnology, 49 (4). pp. 334-343. ISSN 1082-6068 |
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