A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages

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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 sup...

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Detalles Bibliográficos
Autores principales:	Piuri, M., Sanchez-Rivas, C., Ruzal, S.M.
Formato:	Artículo publishedVersion
Lenguaje:	Inglés
Publicado:	1998
Materias:	chelating agent organic solvent protein antimicrobial activity article bacillus cell growth escherichia coli fermentation gram negative bacterium gram positive bacterium lactobacillus meat nonhuman ph serratia staphylococcus supernatant Animals Anti-Bacterial Agents Argentina Bacillus Chelating Agents Drug Stability Endopeptidases Fermentation Heat Hydrogen-Ion Concentration Lactobacillus Meat Products Molecular Weight Solvents Bacteria (microorganisms) Escherichia coli Negibacteria Paenibacillus polymyxa Polymyxa Posibacteria Serratia Staphylococcus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02668254_v27_n1_p9_Piuri
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paperaa:paper_02668254_v27_n1_p9_Piuri
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spelling	paperaa:paper_02668254_v27_n1_p9_Piuri2023-06-12T16:47:10Z A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages Lett. Appl. Microbiol. 1998;27(1):9-13 Piuri, M. Sanchez-Rivas, C. Ruzal, S.M. chelating agent organic solvent protein antimicrobial activity article bacillus cell growth escherichia coli fermentation gram negative bacterium gram positive bacterium lactobacillus meat nonhuman ph serratia staphylococcus supernatant Animals Anti-Bacterial Agents Argentina Bacillus Chelating Agents Drug Stability Endopeptidases Fermentation Heat Hydrogen-Ion Concentration Lactobacillus Meat Products Molecular Weight Solvents Bacteria (microorganisms) Escherichia coli Lactobacillus Negibacteria Paenibacillus polymyxa Polymyxa Posibacteria Serratia Staphylococcus 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°C), and acidic pH but instability in alkaline conditions, were determined. A molecular mass of 10 kDa was estimated by molecular gel filtration. Fil:Piuri, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Ruzal, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1998 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion application/pdf eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02668254_v27_n1_p9_Piuri
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language	Inglés
orig_language_str_mv	eng
topic	chelating agent organic solvent protein antimicrobial activity article bacillus cell growth escherichia coli fermentation gram negative bacterium gram positive bacterium lactobacillus meat nonhuman ph serratia staphylococcus supernatant Animals Anti-Bacterial Agents Argentina Bacillus Chelating Agents Drug Stability Endopeptidases Fermentation Heat Hydrogen-Ion Concentration Lactobacillus Meat Products Molecular Weight Solvents Bacteria (microorganisms) Escherichia coli Lactobacillus Negibacteria Paenibacillus polymyxa Polymyxa Posibacteria Serratia Staphylococcus
spellingShingle	chelating agent organic solvent protein antimicrobial activity article bacillus cell growth escherichia coli fermentation gram negative bacterium gram positive bacterium lactobacillus meat nonhuman ph serratia staphylococcus supernatant Animals Anti-Bacterial Agents Argentina Bacillus Chelating Agents Drug Stability Endopeptidases Fermentation Heat Hydrogen-Ion Concentration Lactobacillus Meat Products Molecular Weight Solvents Bacteria (microorganisms) Escherichia coli Lactobacillus Negibacteria Paenibacillus polymyxa Polymyxa Posibacteria Serratia Staphylococcus Piuri, M. Sanchez-Rivas, C. Ruzal, S.M. A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages
topic_facet	chelating agent organic solvent protein antimicrobial activity article bacillus cell growth escherichia coli fermentation gram negative bacterium gram positive bacterium lactobacillus meat nonhuman ph serratia staphylococcus supernatant Animals Anti-Bacterial Agents Argentina Bacillus Chelating Agents Drug Stability Endopeptidases Fermentation Heat Hydrogen-Ion Concentration Lactobacillus Meat Products Molecular Weight Solvents Bacteria (microorganisms) Escherichia coli Lactobacillus Negibacteria Paenibacillus polymyxa Polymyxa Posibacteria Serratia Staphylococcus
description	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°C), and acidic pH but instability in alkaline conditions, were determined. A molecular mass of 10 kDa was estimated by molecular gel filtration.
format	Artículo Artículo publishedVersion
author	Piuri, M. Sanchez-Rivas, C. Ruzal, S.M.
author_facet	Piuri, M. Sanchez-Rivas, C. Ruzal, S.M.
author_sort	Piuri, M.
title	A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages
title_short	A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages
title_full	A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages
title_fullStr	A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages
title_full_unstemmed	A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages
title_sort	novel antimicrobial activity of a paenibacillus polymyxa strain isolated from regional fermented sausages
publishDate	1998
url	http://hdl.handle.net/20.500.12110/paper_02668254_v27_n1_p9_Piuri
work_keys_str_mv	AT piurim anovelantimicrobialactivityofapaenibacilluspolymyxastrainisolatedfromregionalfermentedsausages AT sanchezrivasc anovelantimicrobialactivityofapaenibacilluspolymyxastrainisolatedfromregionalfermentedsausages AT ruzalsm anovelantimicrobialactivityofapaenibacilluspolymyxastrainisolatedfromregionalfermentedsausages AT piurim novelantimicrobialactivityofapaenibacilluspolymyxastrainisolatedfromregionalfermentedsausages AT sanchezrivasc novelantimicrobialactivityofapaenibacilluspolymyxastrainisolatedfromregionalfermentedsausages AT ruzalsm novelantimicrobialactivityofapaenibacilluspolymyxastrainisolatedfromregionalfermentedsausages
_version_	1769810231567581184

A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages

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