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

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.

Characterization of Amylolysin, a Novel Lantibiotic from Bacillus amyloliquefaciens GA1

“…Among the Bacillus genus, the opportunistic pathogen B. cereus that is a common cause of food poisoning was also found very sensitive with an MIC value of 0.2 µM. The growth of L. monocytogenes , another major food poisoning bacteria was also found sensitive to amylolysin with an MIC value close 0.5 µM for the three clinical or food isolates tested, confirming thus previous observation [17]. S. aureus , including methicillin-resistant isolates (0.4 µM), together with S. epidermidis (2.8 µM), which are both opportunistic human pathogens, were also found sensitive to amylolysin.…”

Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga , an alkaline fermented food

“…These properties are similar to those reported for the antifungal lipopeptides produced by B. amyloliquefaciens LBM 5006 (Benitez et al 2010). Bacillus amyloliquefaciens strains have been reported to produce BLIS (Lisboa et al 2006) and bacteriocins including subtilosin A (Sutyak et al 2008) and amylolysin (Halimi et al 2010). However, regarding the results obtained by SDS-page overlaid with B. cereus NVH391-98, the non-detection of proteinaceous antimicrobial substances, as well as the non-detection of the bacteriocins subtilosin A or subtilin encoding genes by PCR, the strains A4, G3 and I8 did not seem to produce any of these compounds.…”

“…) and amylolysin (Halimi et al . ). However, regarding the results obtained by SDS‐page overlaid with B. cereus NVH391‐98, the non‐detection of proteinaceous antimicrobial substances, as well as the non‐detection of the bacteriocins subtilosin A or subtilin encoding genes by PCR, the strains A4, G3 and I8 did not seem to produce any of these compounds.…”

Diversity and applications ofBacillusbacteriocins

“…Interestingly, the antimicrobial activity of cerein 8A against Salmonella Enteritidis was potentiated by EDTA and sodium lactate (Lappe et al, 2009). A further application reported was for the biopreservation of poultry meat using a BLIS produced by B. amyloliquefaciens strain GA1 (Halimi et al, 2010). A further application reported was for the biopreservation of poultry meat using a BLIS produced by B. amyloliquefaciens strain GA1 (Halimi et al, 2010).…”