Identification and partial purification of thuricin 4AJ1 produced by Bacillus thuringiensis

0511688 - BC 2021 RIV US eng J - Journal Article
Su, X. - Li, L. - Pan, J. - Fan, X. - Ma, S. - Guo, Y. - Idris, A. L. - Zhang, L. - Pan, X. - Gelbič, Ivan - Huang, T. - Guan, X.
Identification and partial purification of thuricin 4AJ1 produced by Bacillus thuringiensis.
Archives of Microbiology. Roč. 202, č. 4 (2020), s. 755-763. ISSN 0302-8933. E-ISSN 1432-072X
Institutional support: RVO:60077344
Keywords : Bacillus cereus * Bacillus thuringiensis * thuricin
OECD category: Microbiology
Impact factor: 2.552, year: 2020
Method of publishing: Limited access
https://link.springer.com/article/10.1007%2Fs00203-019-01782-1

Thuricin 4AJ1, produced by Bacillus thuringiensis strain 4AJ1, showed an inhibition activity against Bacillus cereus 0938 and ATCC 10987. It began to appear in the stationary phase and reached its maximum activity level of 209.958 U at the 18 h against B. cereus 0938 and 285.689 U at the 24 h against B. cereus ATCC 10987. Tricine-SDS-PAGE results showed that the partly purified thuricin 4AJ1 was about 6.5 kDa. The molecular weights of the known B. thuringiensis bacteriocins and the ones obtained by the two mainstream websites for predicting bacteriocins were inconsistent with the size of the thuricin 4AJ1, indicating that the bacteriocin obtained in this study may have a novel structure. Based on the biochemical properties, the thuricin 4AJ1 activities were increased after treatment with proteinase K and lipase II, and not affected by a-amylase, catalase, α-chymotrypsin VII and α-chymotrypsin II. It was heat tolerant, being active upto 90 ºC. In the pH 3-10 range, it maintained most of the activity. Finally, the sensitivity of the strain 4AJ1 to commonly used antibiotics was tested. In view of its stability and antibacterial activity, thuricin 4AJ1 may be applied as food biopreservative.

Permanent Link: http://hdl.handle.net/11104/0315189