ÇEŞİTLİ KAYNAKLARDAN İZOLE EDİLMİŞ OLAN BAZI BACİLLUS SUŞLARININ ANTİMİKROBİYEL AKTİVİTE SPEKTRUMLARI

Abstract

-

Keywords

• Antimikrobiyel maddeler, Bacillus, bakteriyosin

ANTIMICROBIAL ACTIVITY SPECTRUMS OF SOME BACILLUSSTRAINS FROM VARIOUS SOURCES

Abstract

During the recent years, production of antimicrobial substances by Bacillus strains have been attracteddue to their broad antimicrobial spectrum. In the current study, some Bacillus strains which werepreviously isolated from some fermented foods as well as soil have been screened for antimicrobialsproduction. Six of the isolates have been detected as antimicrobial substance producers. Antimicrobialactivity was determined using disc diffusion assay against eight important food pathogens (Bacilluscereus, Escherichia coli O157:H7, E. coli, Listeria monocytogenes, Salmonella Enteritidis, SalmonellaTyphimurium, Staphylococcus aureus. and Pseudomonas aeruginosa). The cell-free supernatants ofthe isolates used in current study did not inhibit the growth of S. aureus, however all inhibited E. coliO157:H7. The results showed that their antimicrobial spectrums were broad including both Gramnegative and Gram positive bacteria. All the isolates produced the maximum amount of antimicrobialsat 24 h and increased incubation periods caused the decrease in the production of antimicrobials

Keywords

• Antimicrobial substances, Bacillus, bacteriocin

References

1. Anthony T, Rajesh T, Kayalvizhi N, Gunasekaran P. 2009. Influence of medium components and fermentation conditions on the production of bacteriocin(s) by Bacillus licheniformis AnBa9. Bioresource Technol, 100, 872-877.
2. Pattnaik P, Grover S, Batish VK. 2005. Effect of environmental factors on production of lichenin, a chromosomally encoded bacteriocin-like compound produced by Bacillus licheniformis 26L-10/3RA. Microbiol Res, 160, 213-218.
3. He L, Chen W, Liu Y. 2006. Production and partial characterization of bacteriocin-like peptides by Bacillus licheniformis ZJU12. Microbiol Res, 161, 321-326.
4. Altuntas EG, Kocan D, Cosansu S, Ayhan K, Juneja VK, Materon L. 2012. Antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods Food Nutr Sci, 3, 363-368.
5. Mandal V, Sen SK, Mandal NC. 2008. Optimized culture conditions for bacteriocin production by Pediococcus acidilactici LAB 5 and its characterization. Indian J Biochem Bio, 45, 106-110. 6. Wang HT, Chen IH, Hsu JT. 2012. Production of bacteriocin from ruminal bacterium Ruminococcus albus 7. Biosci Biotech Bioch, 76(1), 34-41.
6. Seatovic SL, Novakovic JSJ, Zavisic GN, Radulovic ZC, Jankulovic MDG, Jankov RM. 2011. The partial characterization of the antibacterial peptide bacteriocin G2 produced by the probiotic bacteria Lactobacillus plantarum G2. J Serb Chem Soc, 76(5), 699-707.
7. Meera NS, Devi MC. 2012. Partial characterization and optimization of parameters for Bacteriocin production by Probiotic Lactic acid bacteria. J Microbiol Biotech Res, 2(2), 357-365.
8. Cosansu S, Geornaras I, Ayhan K, Sofos JN. 2010. Control of Listeria monocytogenes by bacteriocin-producing Pediococcus acidilactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast. J Food Nutr Res, 49(4), 206-214.

9. Yaddula RK, Venkata RK. 2011. Purification and characterization of bacteriocins produced by lactic acid bacteria isolated from fermented Milk products. Int J Adv Pharm Res, 2(4), 107-118.
10. Srionnual S, Yanagida F, Lin LH, Hsiao KN, Chen YS. 2007. Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-som, a fermented fish product from Thailand. Appl Environ Microb, 73(7), 2247-2250. 12. Yamamoto Y, Togawa Y, Shimosaka M, Okazaki M. 2003. Purification and characterization of a novel bacteriocin produced by Enterococcus faecalis strain RJ-11. Appl Environ Microb, 69(10), 5746-5753.
11. Cosansu S, Kuleasan H, Ayhan K, Materon L. 2007. Antimicrobial activity and protein profiles of Pediococcus spp. isolated from Turkish "Sucuk". J Food Process Pres, 31, 190-200.
12. Tuncer Y, Ozden B. 2010. Partial biochemical characterization of nisin-like bacteriocin produced by Lactococcus lactis subsp. lactis YBD11 isolated from boza, a traditional fermented Turkish beverage. Rom Biotech Lett, 15(1), 4940-4948.
13. Daba H, Pandian S, Gosselin JF, Simard RE, Huang J, Lacroix C. 1991. Detection and activity of a Bacteriocin produced by Leuconostoc mesenteroides. Appl Environ Microb, 57(12), 3450-3455.
14. Pinto AL, Fernandes M, Pinto C, Albano H, Castilho F, Teixeira P, Gibbs PA. 2009. Characterization of anti-Listeria bacteriocins isolated from shellfish: Potential antimicrobials to control non-fermented seafood. Int J Food Microbiol, 129(1), 50-58.
15. Cherif A, Rezgui W, Raddadi N, Daffonchio D, Boudabous A. 2008. Characterization and partial purification of entomocin 110, a newly identified bacteriocin from Bacillus thuringiensis subsp. Entomocidus HD110. Microbiol Res, 163, 684-692. 18. Khalil R, Elbahloul Y, Djadouni F, Omar S. 2009. Isolation and partial characterization of a bacteriocin produced by a newly isolated Bacillus megaterium 19 strain. Pak J Nutr, 8(3), 242-250.
16. Chopra L, Singh G, Choudhary V, Sahoo DK. 2014. Sonorensin: an antimicrobial peptide, belonging to the heterocycloanthracin subfamily of bacteriocins, from a new marine isolate, Bacillus sonorensis MT93. Appl Environ Microb, 80(10), 2981-2990.
17. Çadirci BH, Çitak S. 2005. A comparison of two methods used for measuring antagonistic activity of lactic acid bacteria. Pak J Nutr, 4 (4), 237-241.
18. Sharma N, Kapoor R, Gautam N, Kumari R. 2011. Purification and characterization of bacteriocin produced by Bacillus subtilis R75 isolated from fermented chunks of mung bean (Phaseolus radiatus). Food Technol Biotech, 49(2), 169-176. 22. Kuleasan H, Çakmakçı ML. 2003. Characteristics of bacteriocins, application in food microbiology and their potential usage in the future. GIDA 28(2), 123-129.
19. Lim JY, Yoon JW, Hovde CJ. 2010. A brief overview of Escherichia coli O157:H7 and its plasmid O157. J Microbiol Biotechn, 20(1), 5-14. 24. Xiraphi N, Georgalaki M, Rantsiou K, Cocolin L, Tsakalidou E, Drosinos EH. 2008. Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131. Meat Sci, 80, 194-203.
20. Albano H, Todorov SD, van Reenen CA, Hogg T, Dicks LMT, Teixeria P. 2007. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheria", a fermented sausage traditionally produced in Portugal. Int J Food Microbiol, 116, 239-247.
21. Rodriguez E, Calzada J, Arques JL, Rodriguez JM, Nunez M, Medina M. 2005. Antimicrobial ac- tivity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese. Int Dairy J, 15, 51-57.
22. Tolinacki M, Kojic M, Lozo J, Vidojevic AT, Topisirovic L, Fira D. 2010. Characterization of the bacteriocin-producing strain Lactobacillus paracasei Subsp. paracasei BGUB9. Arch Biol Sci, 62(4), 889-899.
23. Altuntas EG, Cosansu S, Ayhan K. 2010. Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13. Int J Food Microbiol, 141, 28-31.
24. Georgalaki MD, Van den Berghe E, Kritikos D, Devreese B, Van Beeumen J, Kalantzopoulus G, De Vuyst L, Tsakalidou E. 2002. Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198. Appl Environ Microb, 68, 5891-5903.
25. Moreno MRF, Leisner JJ, Tee LK, Ley C, Radu S, Rusul, G, Vancanneyt M, De Vuyst L. 2002. Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus feacium. J Appl Microbiol, 92, 147-157.