Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food

Autores
Fangio, Maria Florencia; Fritz, Rosalia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of this study was to characterize the antimicrobial activity associated with a Bacillus subtilis strain. The activity of the crude bacteriocin-like substance (CBLS) was dependent on the components of the culture media and was detected in the exponential phase of growth. The CBLS was stable at a variable pH range and at 100°C, but it was inactivated by sterilization conditions. It was also stable to storage at refrigeration and freezing temperatures for a considerable time. The mode of action of the antimicrobial activity was bacteriostatic and the effect on the cell membrane was determinated by Fourier transform infrared (FTIR) spectroscopy.
Fil: Fangio, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Fritz, Rosalia. Universidad Nacional de Mar del Plata; Argentina
Materia
Antimicrobial Peptides
Bacillus Cereus
Bacillus Subtilis
Bacteriocins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/28281
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/28281
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable foodFangio, Maria FlorenciaFritz, RosaliaAntimicrobial PeptidesBacillus CereusBacillus SubtilisBacteriocinshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of this study was to characterize the antimicrobial activity associated with a Bacillus subtilis strain. The activity of the crude bacteriocin-like substance (CBLS) was dependent on the components of the culture media and was detected in the exponential phase of growth. The CBLS was stable at a variable pH range and at 100°C, but it was inactivated by sterilization conditions. It was also stable to storage at refrigeration and freezing temperatures for a considerable time. The mode of action of the antimicrobial activity was bacteriostatic and the effect on the cell membrane was determinated by Fourier transform infrared (FTIR) spectroscopy.Fil: Fangio, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Fritz, Rosalia. Universidad Nacional de Mar del Plata; ArgentinaChiriotti Editori2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28281Fangio, Maria Florencia; Fritz, Rosalia; Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food; Chiriotti Editori; Italian Journal Of Food Science; 25; 2; 5-2013; 181-1881120-1770CONICET DigitalCONICETenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:16Zoai:ri.conicet.gov.ar:11336/28281instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:07:16.54CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
title Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
spellingShingle Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
Fangio, Maria Florencia
Antimicrobial Peptides
Bacillus Cereus
Bacillus Subtilis
Bacteriocins
title_short Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
title_full Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
title_fullStr Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
title_full_unstemmed Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
title_sort Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
dc.creator.none.fl_str_mv Fangio, Maria Florencia
Fritz, Rosalia
author Fangio, Maria Florencia
author_facet Fangio, Maria Florencia
Fritz, Rosalia
author_role author
author2 Fritz, Rosalia
author2_role author
dc.subject.none.fl_str_mv Antimicrobial Peptides
Bacillus Cereus
Bacillus Subtilis
Bacteriocins
topic Antimicrobial Peptides
Bacillus Cereus
Bacillus Subtilis
Bacteriocins
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of this study was to characterize the antimicrobial activity associated with a Bacillus subtilis strain. The activity of the crude bacteriocin-like substance (CBLS) was dependent on the components of the culture media and was detected in the exponential phase of growth. The CBLS was stable at a variable pH range and at 100°C, but it was inactivated by sterilization conditions. It was also stable to storage at refrigeration and freezing temperatures for a considerable time. The mode of action of the antimicrobial activity was bacteriostatic and the effect on the cell membrane was determinated by Fourier transform infrared (FTIR) spectroscopy.
Fil: Fangio, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Fritz, Rosalia. Universidad Nacional de Mar del Plata; Argentina
description Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of this study was to characterize the antimicrobial activity associated with a Bacillus subtilis strain. The activity of the crude bacteriocin-like substance (CBLS) was dependent on the components of the culture media and was detected in the exponential phase of growth. The CBLS was stable at a variable pH range and at 100°C, but it was inactivated by sterilization conditions. It was also stable to storage at refrigeration and freezing temperatures for a considerable time. The mode of action of the antimicrobial activity was bacteriostatic and the effect on the cell membrane was determinated by Fourier transform infrared (FTIR) spectroscopy.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/28281
Fangio, Maria Florencia; Fritz, Rosalia; Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food; Chiriotti Editori; Italian Journal Of Food Science; 25; 2; 5-2013; 181-188
1120-1770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28281
identifier_str_mv Fangio, Maria Florencia; Fritz, Rosalia; Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food; Chiriotti Editori; Italian Journal Of Food Science; 25; 2; 5-2013; 181-188
1120-1770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Chiriotti Editori
publisher.none.fl_str_mv Chiriotti Editori
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269996681527296
score 13.13397

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