Partial characterization of an anti-Candida albicans bacteriocin produced by a marine strain of Bacillus sp., Sh10

Fatemeh Shayesteh, Asmat Ahmad, Gires Usup

Research output: Contribution to journalArticle

Abstract

The bacteriocin-producing strain Bacillus sp., Sh10, isolated from the marine environment, exhibited a broad spectrum of antimicrobial activity against different food spoilage and human pathogens, with a maximum inhibitory activity against Candida albicans. The inhibitory compound was sensitive to trypsin but resistant to proteinase K, lysozyme, lipase and a-amylase. It was heat-stable and remained its activity after autoclaving. In addition, the antimicrobial substance demonstrated striking stability at low temperatures (4 and -20°C) for up to one year and retained its activity in a wide pH range from 2 to 11. It was also stable and active in the presence of different surfactants, solvents and heavy metals. Analysis of the partially purified bacteriocin by SDS-PAGE showed an apparent molecular weight of ~11 KDa. This study reveals a remarkable potential of this bacteriocin to be used as a food preservative.

Original languageEnglish
Pages (from-to)664-671
Number of pages8
JournalAdvance Journal of Food Science and Technology
Volume9
Issue number9
Publication statusPublished - 2015

Fingerprint

Food preservatives
Spoilage
Bacteriocins
Amylases
Candida
Lipases
bacteriocins
Pathogens
Bacilli
Candida albicans
Bacillus
Heavy metals
Surface active agents
Enzymes
Molecular weight
anti-infective agents
Food Preservatives
food preservatives
Endopeptidase K
food spoilage

Keywords

  • Bacillus sp.
  • Bacteriocin
  • Candida albicans
  • Marine clam
  • Partial characterization
  • Sh10

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

Cite this

Partial characterization of an anti-Candida albicans bacteriocin produced by a marine strain of Bacillus sp., Sh10. / Shayesteh, Fatemeh; Ahmad, Asmat; Usup, Gires.

In: Advance Journal of Food Science and Technology, Vol. 9, No. 9, 2015, p. 664-671.

Research output: Contribution to journalArticle

@article{505a1c629e3347ba9a716f27408146f5,
title = "Partial characterization of an anti-Candida albicans bacteriocin produced by a marine strain of Bacillus sp., Sh10",
abstract = "The bacteriocin-producing strain Bacillus sp., Sh10, isolated from the marine environment, exhibited a broad spectrum of antimicrobial activity against different food spoilage and human pathogens, with a maximum inhibitory activity against Candida albicans. The inhibitory compound was sensitive to trypsin but resistant to proteinase K, lysozyme, lipase and a-amylase. It was heat-stable and remained its activity after autoclaving. In addition, the antimicrobial substance demonstrated striking stability at low temperatures (4 and -20°C) for up to one year and retained its activity in a wide pH range from 2 to 11. It was also stable and active in the presence of different surfactants, solvents and heavy metals. Analysis of the partially purified bacteriocin by SDS-PAGE showed an apparent molecular weight of ~11 KDa. This study reveals a remarkable potential of this bacteriocin to be used as a food preservative.",
keywords = "Bacillus sp., Bacteriocin, Candida albicans, Marine clam, Partial characterization, Sh10",
author = "Fatemeh Shayesteh and Asmat Ahmad and Gires Usup",
year = "2015",
language = "English",
volume = "9",
pages = "664--671",
journal = "Advance Journal of Food Science and Technology",
issn = "2042-4868",
publisher = "Maxwell Scientific Publications",
number = "9",

}

TY - JOUR

T1 - Partial characterization of an anti-Candida albicans bacteriocin produced by a marine strain of Bacillus sp., Sh10

AU - Shayesteh, Fatemeh

AU - Ahmad, Asmat

AU - Usup, Gires

PY - 2015

Y1 - 2015

N2 - The bacteriocin-producing strain Bacillus sp., Sh10, isolated from the marine environment, exhibited a broad spectrum of antimicrobial activity against different food spoilage and human pathogens, with a maximum inhibitory activity against Candida albicans. The inhibitory compound was sensitive to trypsin but resistant to proteinase K, lysozyme, lipase and a-amylase. It was heat-stable and remained its activity after autoclaving. In addition, the antimicrobial substance demonstrated striking stability at low temperatures (4 and -20°C) for up to one year and retained its activity in a wide pH range from 2 to 11. It was also stable and active in the presence of different surfactants, solvents and heavy metals. Analysis of the partially purified bacteriocin by SDS-PAGE showed an apparent molecular weight of ~11 KDa. This study reveals a remarkable potential of this bacteriocin to be used as a food preservative.

AB - The bacteriocin-producing strain Bacillus sp., Sh10, isolated from the marine environment, exhibited a broad spectrum of antimicrobial activity against different food spoilage and human pathogens, with a maximum inhibitory activity against Candida albicans. The inhibitory compound was sensitive to trypsin but resistant to proteinase K, lysozyme, lipase and a-amylase. It was heat-stable and remained its activity after autoclaving. In addition, the antimicrobial substance demonstrated striking stability at low temperatures (4 and -20°C) for up to one year and retained its activity in a wide pH range from 2 to 11. It was also stable and active in the presence of different surfactants, solvents and heavy metals. Analysis of the partially purified bacteriocin by SDS-PAGE showed an apparent molecular weight of ~11 KDa. This study reveals a remarkable potential of this bacteriocin to be used as a food preservative.

KW - Bacillus sp.

KW - Bacteriocin

KW - Candida albicans

KW - Marine clam

KW - Partial characterization

KW - Sh10

UR - http://www.scopus.com/inward/record.url?scp=85031976293&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85031976293&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:85031976293

VL - 9

SP - 664

EP - 671

JO - Advance Journal of Food Science and Technology

JF - Advance Journal of Food Science and Technology

SN - 2042-4868

IS - 9

ER -