Abstract
A strain isolated from Argentinean regional fermented sausages was found to produce and secrete a compound that inhibited growth of Lactobacillus strains used as indicators. It was characterized as Paenibacillus polymyxa (P13). The antimicrobial activity, named polyxin, was obtained from culture supernatant fluid of late stationary phase and was inhibitory to actively growing cells. It was effective against a wide range of Gram-positive and Gram-negative bacterial species tested including food-borne pathogens. Bacteriocin-like properties such as proteinaceous nature (sensitive to proteases), insensitivity to organic solvents and chelators, stability to heat (up to 10 min at 90 degrees C), and acidic pH but instability in alkaline conditions, were determined. A molecular mass of 10 kDa was estimated by molecular gel filtration.
Highlights
The Gram-positive spore forming bacterium Paenibacillus polymyxa is widely distributed in the environment as well as in food products (Pirttijarvi et al 1996)
Antagonistic factors have attracted much attention for their potential use as food additives as well as for alternative biological control of diseases caused by micro-organisms
Bacteriocin and bacteriocin-like substances have been reported for several Bacillus species (Jack et al 1995)
Summary
The Gram-positive spore forming bacterium Paenibacillus polymyxa is widely distributed in the environment as well as in food products (Pirttijarvi et al 1996). For example Polymyxin B, are produced by this micro-organism (Kajimura and Kaneda 1997). The isolation from Argentinean regional fermented sausages of a strain that produces a new antimicrobial activity is described. The inhibitory spectrum was determined against Gram-positive and Gram-negative organisms, including the food-borne pathogens Bacillus cereus and Escherichia coli. Physiological and biochemical characterization of the bacteriocin-like activity were performed
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