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Characterization and mode of action of a potent bio-preservative from food-grade Bacillus licheniformis MCC 2016.

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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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.

Item Type: Article
Uncontrolled Keywords: Antibacterial peptides; Bacillus licheniformis; biopreservation; foodborne pathogens; mode of action
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2019 09:19
Last Modified: 03 Jun 2019 09:19
URI: http://ir.cftri.com/id/eprint/14122

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