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Antibacterial spectrum and physiochemical property of bacteriocin-like inhibitory substances from Bacillus thuringiensis BRC-ZLL5(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

2014 05
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Antibacterial spectrum and physiochemical property of bacteriocin-like inhibitory substances from Bacillus thuringiensis BRC-ZLL5
HUANG Tianpei WU Xiaofeng PAN Jieru JIANG Jie XIAO Ying ZHANG Lingling GUAN Xiong
1Key Laboratory of Biopesticide and Chemical Biology, Ministry of Education, Fujian Agriculture and Forestry University, Fuzhou 350002, China 2Fuzhou Center for Disease Control and Prevention, Fuzhou 350004, China 3Quanzhou Center for Disease Control and Prevention, Quanzhou 362018, China
bacteriocin Bacillus thuringiensis antibacterial spectrum physiochemical property

To add value to Bacillus thuringiensis (Bt) products, extraction of bacteriocins from Bt fermentation supernatants is needed. This paper aimed to study the extraction methods and the property of Bt bacteriocin-like inhibitory substances (BLIS). In this study, antibacterial spectrum and physiochemical property of Bt BRC-ZLL5 BLIS were investigated using Listeria monocytogenes (Lm) as one of the indicator strains. The results showed that BRC-ZLL5 BLIS were active against Listeria, Pseudomonas aeruginosa and Streptococcus faecalis, but not against itself and 4 probiotics. The activity of BRC-ZLL5 BLIS against Lm 100525 existed for 6 -18 h after incubation, peaking at 12 h after incubation. The molecular weight (Mr) of BRC-ZLL5 BLIS was less than 1.43 × 104. The BRC-ZLL5 BLIS were pH stable (pH 3-9) and heat-resistant: compared with that at 4 °C, the activity of BRC-ZLL5 BLIS was significantly increased after treatment at 50-90 °C for 30 min; it retained 32% activity after treatment at 121 °C for 15 min. The antibacterial activity of BRC-ZLL5 BLIS was increased with addition of lipase II (P < 0.01) while completely lost after treatment with proteinase K, α-chymotrypsin VII and α-chymotrypsin II (P < 0.01). This study provides a model for utilization of Bt fermentation supernatants with high efficiency.


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Last Update: 2014-10-29