Antilisterial Activity on Poultry Meat of Amylolysin, a Bacteriocin from Bacillus amyloliquefaciens GA1

Probiotics and Antimicrobial Proteins
Badre HalimiPatrick Fickers

Abstract

This paper describes the production, the purification and the antilisterial activity of amylolysin, a novel bacteriocin from B. amyloliquefaciens GA1. The strain genome was first analysed using PCR techniques for the presence of gene clusters that direct the synthesis of characterised bacteriocins from B. amyloliquefaciens and the closely related B. subtilis. Our results suggest that amylolysin corresponds to a novel bacteriocin. The effect of amylolysin on the growth of different isolates of Listeria monocytogenes was evaluated in poultry meat during 21 days of storage at 4 °C. A potent antilisterial effect was observed for all the indicator strains tested, demonstrating that amylolysin is a novel bacteriocin that could be used as a food preservative.

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Citations

Dec 19, 2013·PloS One·Anthony Arguelles AriasPatrick Fickers
Oct 9, 2015·Journal of Natural Products·Joana BarbosaSónia Mendo
Aug 11, 2010·FEMS Microbiology Reviews·Hikmate AbriouelAntonio Gálvez
Jul 31, 2013·Bioorganic & Medicinal Chemistry·Mathias GahunguAndré Luxen
Jan 30, 2015·Canadian Journal of Microbiology·Chandra Datta SumiYoung Tae Hahm
Nov 28, 2018·Korean Journal for Food Science of Animal Resources·In-Chan HwangDae-Kyung Kang
Aug 30, 2018·Mini Reviews in Medicinal Chemistry·Aurelio Ortiz, Estibaliz Sansinenea
Jul 14, 2018·The Journal of Pharmacy and Pharmacology·Salwa Mansur AliNaveed Ahmed Khan

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