A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages
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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Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02668254_v27_n1_p9_Piuri |
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todo:paper_02668254_v27_n1_p9_Piuri2023-10-03T15:13:25Z A novel antimicrobial activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages 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. JOUR 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) |
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 |
JOUR |
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 |
url |
http://hdl.handle.net/20.500.12110/paper_02668254_v27_n1_p9_Piuri |
work_keys_str_mv |
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