猪源产细菌素芽孢杆菌的筛选及抑菌特性

【背景】抗生素作为生长促进剂在畜牧业中的滥用,出现了严重的耐药基因富集和扩散问题,发掘新兴的生长促进剂作为饲料添加剂市场潜力巨大,目前益生菌制剂的开发最具潜力。【目的】通过对散养健康育肥猪粪便中芽孢杆菌的分离筛选,获得对典型肠道病原菌具有显著抑菌活性的芽孢杆菌,确定其产生的细菌素特性,以此对芽孢杆菌作为猪养殖业生长促进剂的潜力进行评价。【方法】采用梯度稀释涂平板法分离可培养细菌,利用牛津杯法检测菌株的抑菌活性。通过微生物形态及16S r RNA基因序列分析,确认6株产细菌素菌株的分类地位,并对其抗生素耐药性、细菌素稳定性及生理生化特征进行比较分析。【结果】从116株纯培养物中筛选得到6株对指示病原细菌具有显著抑菌效应的产细菌素芽孢杆菌,其中2株为贝莱斯芽孢杆菌(Bacillus velezensis),3株为枯草芽孢杆菌(Bacillus subtilis),1株为地衣芽孢杆菌(Bacillus licheniformis)。菌株B.licheniformis DY7和B.subtilis FX4对致泻、产肠毒素、出血性Escherichia coli均有显著的抑制效果,对头孢噻肟和红霉素高度敏感,其细菌素在p H 3.0-9.0、50-100°C水浴处理后仍具有明显的抑菌活性。【结论】猪源产细菌素芽孢杆菌DY7和FX4具有高效的病原细菌抑菌能力,所产细菌素稳定性较好,具有作为动物生长促进剂的应用潜力。     

地衣芽孢杆菌类细菌素的分离、鉴定及其原核表达

目前,我国饲料中全面禁止添加抗生素,寻找新型的抗生素替代物成为科学研究的热点之一。为获得新的细菌素,本研究以大肠杆菌、沙门氏菌、金黄色葡萄球菌、表皮葡萄球菌、藤黄微球菌和单增李斯特氏菌为指示菌,通过牛津杯扩散法从羊驼粪便中筛选到高产抑菌物质的芽孢杆菌。基于菌落特征、革兰氏染色和16S rRNA的鉴定结果,将分离到的产抑菌物质菌株命名为地衣芽孢杆菌SXAU06株。采用硫酸铵沉淀、氯仿抽提、分子截留和SDS-PAGE等技术对所产抑菌物质进行分离纯化,经LC-MS/MS和生物信息学分析发现,抑菌物质为分子量约14 kDa的类细菌素,将其命名为BLIS_SXAU06。耐受性试验结果显示,BLIS_SXAU06具有耐高温、耐酸碱和耐蛋白酶K的特性。利用大肠杆菌表达系统对BLIS_SXAU06进行重组表达,所获得的重组BLIS_SXAU06具有抑制金黄色葡萄球菌、表皮葡萄球菌、藤黄微球菌和单增李斯特氏菌生长的活性。综上所述,BLIS_SXAU06具有优良的特性,可进一步在农业生产、生物医药和食品加工领域开展研究。     

产广谱细菌素乳酸菌的筛选和鉴定

以大肠杆菌、金黄色葡萄球菌、藤黄微球菌、铜绿假单胞杆菌和枯草芽孢杆菌为指示菌,从分离自四川传统发酵食品中的267株乳酸菌中,采用平板打孔法初筛、牛津杯法复筛(排除酸、过氧化氢干扰以及胰蛋白酶和木瓜蛋白酶处理),筛选出1株分离自醪糟的具有较强抑菌作用的产广谱细菌素的乳杆菌菌株P158,结合形态学、生理生化特性和16S rDNA序列同源性分析,该菌株被鉴定为植物乳杆菌(Lactobacillus plantarum)。     

从虎皮鹦鹉粪便中分离产细菌素菌株及其细菌素特性分析

从虎皮鹦鹉(Melopsittacus undulatus)的粪便中分离得到一株产广谱细菌素的菌株,其细菌素产物对革兰氏阳性和阴性细菌均有较强抑制作用。经形态学、生理生化反应和16S rDNA分子方法鉴定,该菌株初步鉴定为干酪乳杆菌。用硫酸铵分级沉淀得到的细菌素粗提物,作温度、pH值、蛋白酶的敏感性测定,结果显示该细菌素经100℃处理10 min抑菌活性不变,当pH4.0时,对大肠杆菌和金黄色葡萄球菌的抑菌率分别达到99.06%和86.14%,并且对多种蛋白酶表现出敏感性。与Nisin标准品的抑菌效价对比,得到粗提物的效价为204.87 IU/mL。     

玉米根系内生细菌种群及动态分析

2000-2002年,先后对辽宁省14个玉米主栽品种进行了根系内主要细菌种群分析．结果表明．玉米内生细菌的主要种群为芽孢杆菌属(Bucillus spp．),此外还包括肠杆菌属、沙雷氏杆菌属、假单胞菌属、黄单胞菌属和棍状杆菌属．其中Bacillus分布最广,已鉴定出8个种,包括枯草芽孢杆菌、巨大芽孢杆菌、蜡状芽孢杆菌、地衣芽孢杆菌、炭疽芽孢杆菌、蕈状芽孢杆菌、短小芽孢杆菌、环状芽孢杆菌．Bacillusspp．总量占根系内生细菌总量比苗期和成株期分别为75．5％和76．6％．内生细菌在不同玉米品种和不同生育期之间存在程度不同的差异．研究发现,品种的遗传背景与其内生细菌的种类和数量显著相关．     

一株短乳杆菌所产细菌素的部分特性

为了研究分离自内蒙古传统发酵乳制品——"焦克"的短乳杆菌KLDS1.0373所产细菌素的部分生物学特性(抑菌谱,对酶、pH和温度的敏感性,作用方式)。短乳杆菌KLDS1.0373发酵液经硫酸铵沉淀和葡聚糖凝胶纯化后,测定其部分生物学特性,并采用Tricine-SDS-PAGE方法确定细菌素的分子量范围。结果表明:短乳杆菌KLDS1.0373所产细菌素的抑菌活性对热和pH不敏感,在100°C或121°C处理30 min后抑菌活力略有增强,可被多种蛋白酶失活,但对α-淀粉酶不敏感。该细菌素分子量约为3.8 kD,对多种革兰氏阳性和阴性菌有抑制作用,作用方式为杀菌。     

产广谱细菌素乳酸菌的筛选和鉴定

以大肠杆菌、金黄色葡萄球菌、藤黄微球菌、铜绿假单胞杆菌和枯草芽孢杆菌为指示菌,从分离自四川传统发酵食品中的267株乳酸菌中,采用平板打孔法初筛、牛津杯法复筛（排除酸、过氧化氢干扰以及胰蛋白酶和木瓜蛋白酶处理）,筛选出1株分离自醪糟的具有较强抑菌作用的产广谱细菌素的乳杆菌菌株P158,结合形态学、生理生化特性和16S rDNA序列同源性分析,该菌株被鉴定为植物乳杆菌（Lactobacillus plantarum）。     

抗多杀性巴氏杆菌植物乳杆菌细菌素的生物学特性研究

目的 针对多杀性巴氏杆菌耐药性不断增强的情况,寻找替抗产品。方法 使用MRS培养基分离酸菜中的乳酸菌菌株,采用16S rRNA基因测序鉴定分离菌株。对分离菌株进行发酵培养,研究其无菌发酵上清液对酶的敏感性、热稳定性、酸碱稳定性和其抑菌谱。结果 分离得到了1株优势乳酸菌YWH-4,经过16S rRNA基因测序鉴定该菌株为植物乳杆菌。植物乳杆菌YWH-4发酵上清液对胃蛋白酶具有高敏感性,推测其发酵上清液中具有抗菌活性物质细菌素。该细菌素具有良好的热稳定性,经100℃处理2 h后仍有较强抑菌活性;具有酸碱稳定性,在pH值3.0～5.0之间保持良好抑菌活性。结论 植物乳杆菌YWH-4所产细菌素对多杀性巴氏杆菌具有良好的抗菌活性。     

产蛋白酶细菌Bs3210菌株产酶条件的研究

在对我国地带性土壤中产蛋白酶细菌生态分布的研究基础上,获得了一株产酶活力达到1945单位/ml的野生菌株。经鉴定为枯草芽孢杆菌(Bacillus subtnis)、对该菌的产酶条件进行了比较系统的研究。结果表明,王米粉和豆饼粉是该菌良好的碳源和氮源。而有机酸和无机盐对产酶有抑制作用。     

1株产细菌素乳酸菌的筛选和鉴定

目的 从植物性材料中筛选产细菌素的乳酸菌。方法 琼脂扩散法。结果 所筛选的产细菌素R260菌株经鉴定为植物乳杆菌。排除有机酸、过氧化氢等干扰因素后,发酵液仍有很强的抑菌作用;用胰蛋白酶和胃蛋白酶处理后,发酵液抑菌活性急剧下降,因而确定产生的抑菌物质具有蛋白质性质,是一种细菌素。抑菌谱试验测定表明,此菌株的发酵液不仅抑制革兰阳性菌,而且对部分革兰阴性菌也有抑制作用,因此产生的是一类广谱细菌素。结论筛选到了1株产广谱细菌素的乳酸菌。     

Improvement of Bacillus thuringiensis Bacteriocin Production Through Culture Conditions Optimization

Abstract

BUPM4 is a Bacillus thuringiensis subsp. kurstaki strain, isolated from Tunisian soil, producing an original bacteriocin named Bacthuricin F4. The optimization of the latter production conditions was carried out under several physicochemical conditions. It was found that the highest bacteriocin activity was reached at low aeration while bacteriocin synthesis yields were strongly reduced at higher ones. A balance between growth and bacteriocin synthesis, both highly dependent on aeration, was taken into account for the overproduction of bacteriocin. Both glucose and glycerol were shown to be necessary for Bacthuricin F4 maximal synthesis. In addition, the optimal carbon/nitrogen ratio for bacteriocin production is 9. In such optimal conditions, more than 4-fold greater bacteriocin production was obtained than when using TSB medium.     

Partial characterization of polyfermenticin SCD, a newly identified bacteriocin of Bacillus polyfermenticus

AIMS: To characterize polyfermenticin SCD, a newly identified bacteriocin of Bacillus polyfermenticus SCD. METHODS AND RESULTS: Bacillus polyfermenticus SCD was identified as a bacteriocin producer with a bactericidal activity against Bacillus subtilis IFO 12113. Polyfermenticin SCD, named tentatively as the bacteriocin produced by B. polyfermenticus SCD, showed a narrow spectrum of activity against Gram-positive and Gram-negative bacteria, a yeast and moulds. Production of polyfermenticin SCD in a 5 l jar fermenter followed typical kinetics of primary metabolite synthesis. The antibacterial activity of polyfermenticin SCD on sensitive indicator cells disappeared completely by treatment with proteinase K, which indicates its proteinaceous nature. Polyfermenticin SCD seemed to be very stable throughout the pH range of 2.0 to 9.0, and it was relatively heat labile compared with other bacteriocins. Direct detection of polyfermenticin SCD activity on SDS-PAGE suggested that it had an apparent molecular mass of about 14.3 kDa. CONCLUSIONS: Bacillus polyfermenticus SCD produced relatively heat-labile polyfermenticin SCD with a narrow spectrum of activity. SIGNIFICANCE AND IMPACT OF THE STUDY: Bacillus polyfermenticus SCD is a commercial probiotic which has been used for the treatment of long-term intestinal disorders. New findings on polyfermenticin SCD will be valuable in the evaluation of commercial probiotics. Polyfermenticin SCD can be used to control Bacillus spoilage organisms as a biological control agent.     

Thuricin 7: a novel bacteriocin produced by Bacillus thuringiensis BMG1.7, a new strain isolated from soil

AIMS: Detection and identification of new antagonistic activities towards Bacillus cereus and relatives. METHODS AND RESULTS: Twenty Bacillus thuringiensis strains were screened for their capacity to express bacteriocin-like agents. Strain BMG1.7, isolated from soil, showed an antagonistic activity called thuricin 7. Thuricin 7 was active against several species of the genus Bacillus, including three of the four known B. thuringiensis/B. cereus bacteriocin producers, as well as against Streptococcus pyogenes and Listeria monocytogenes strains. Antimicrobial activity was lost after treatment with proteinase K. The active protein had an apparent molecular weight of 11.6 kDa, and was secreted at the end of the exponential growth phase. Thuricin 7 retained 55% of the activity after incubation at 98 degrees C for 30 min. The mode of action of thuricin 7 was shown to be bactericidal and bacteriolytic. CONCLUSION: Thuricin 7 is a novel bacteriocin produced by a newly isolated Bacillus thuringiensis strain BMG1.7. SIGNIFICANCE AND IMPACT OF THE STUDY: The characteristics of thuricin 7 indicate that it is a new bacteriocin which may have interesting biotechnological applications due to its relatively large activity spectrum.     

Purification, amino acid sequence and characterization of Bacthuricin F4, a new bacteriocin produced by Bacillus thuringiensis

AIMS: Purification and characterization of a new bacteriocin, Bacthuricin F4 of Bacillus thuringiensis. METHODS AND RESULTS: A newly isolated B. thuringiensis subsp. kurstaki strain BUPM4, was shown to produce a novel bacteriocin named Bacthuricin F4. The highest bacteriocin activity was found in the growth medium and evidenced in the late exponential growth phase. Bacthuricin F4 could be purified by a two-step procedure: ammonium sulphate precipitation of protein from culture supernatant followed by a reverse phase chromatography. Upon purification, the specific activity was increased 100-fold. This bacteriocin was heat-stable up to 70 degrees C and resisted up to pH 3.0. Bacthuricin F4 was sensitive to proteases demonstrating its proteinaceous nature. Its molecular mass, determined by mass spectrometry was 3160.05 Da. Direct N-terminal sequencing of Bacthuricin F4 revealed the following sequence: DWTXWSXL. The latter was unique in the databases. Bacthuricin F4 was active against Bacillus species while it had little or no effect on Gram-negative bacteria. CONCLUSIONS: A strain BUPM4 of B. thuringiensis subsp. kurstaki, was shown to produce a new bacteriocin named Bacthuricin F4 of both new molecular mass (3160.05 Da) and new amino acid terminal sequence. This is, to our knowledge, the first bacteriocin exhibiting such characteristics reported to be produced by B. thuringiensis. SIGNIFICANCE AND IMPACT OF THE STUDY: The bacteriocin produced by the B. thuringiensis strain BUPM4 respond to both criteria of thermostability and stability to low pHs. Thus, it could be used for the control of the related species of Bacillus harmful for agricultural products.     

Purification and characterization of a novel bacteriocin produced by Enterococcus faecalis strain RJ-11

Lactic acid bacteria exhibiting activity against the gram-positive bacterium Bacillus subtilis were isolated from rice bran. One of the isolates, identified as Enterococcus faecalis RJ-11, exhibited a wide spectrum of growth inhibition with various gram-positive bacteria. A bacteriocin purified from culture fluid, designated enterocin RJ-11, was heat stable and was not sensitive to acid and alkaline conditions, but it was sensitive to several proteolytic enzymes. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that enterocin RJ-11 had a molecular weight of 5,000 in its monomeric form. The amino acid sequence determined for purified enterocin RJ-11 exhibited high levels of similarity to the sequences of enterocins produced by Enterococcus faecium.     

Characterization of a bacteriocin produced by a newly isolated Bacillus sp. Strain 8 A

AIMS: The aim of this research was to investigate the production of bacteriocins by Bacillus spp. isolated from native soils of south of Brazil. METHODS AND RESULTS: A bacteriocin produced by the bacterium Bacillus cereus 8 A was identified. The antimicrobial activity was produced starting at the exponential growth phase, although maximum activity was at stationary growth phase. A crude bacteriocin obtained from culture supernatant fluid was inhibitory to a broad range of indicator strains, including Listeria monocytogenes, Clostridium perfringens, and several species of Bacillus. Clinically relevant bacteria such as Streptococcus bovis and Micrococcus luteus were also inhibited. Bacteriocin was stable at 80 degrees C, but the activity was lost when the temperature reached 87 degrees C. It was resistant to the proteolytic action of trypsin and papain, but sensitive to proteinase K and pronase E.Bacteriocin activity was observed in the pH range of 6.0-9.0. CONCLUSIONS: A bacteriocin produced by Bacillus cereus 8 A was characterized, presenting a broad spectrum of activity and potential for use as biopreservative in food. SIGNIFICANCE AND IMPACT OF STUDY: The identification of a bacteriocin with large activity spectrum, including pathogens and spoilage microorganisms, addresses an important aspect of food safety.     

嗜酸乳杆菌SR-1产类细菌素发酵条件及生物学特性的研究

本研究通过正交试验获得嗜酸乳杆菌sR-1分泌类细菌素的最适培养条件,即葡萄搪2％,大豆蛋白胨2．5％,酵母粉0．4％,血浆蛋白2．5％。并首次利用流加培养的方式,改进了类细菌素产生菌的发酵条件,抑菌直径从19mm提高到25mm,同时对类细菌素生物学特性进行了初步的探索。结果表明：嗜酸乳杆菌产生的类细菌素对多种蛋白酶不敏感,在低pH下能抑制革兰阴性、阳性的致病菌,在pH6．5下吸附菌体作用最强。     

Characterization, N-terminal sequencing and classification of cerein MRX1, a novel bacteriocin purified from a newly isolated bacterium: Bacillus cereus MRX1

AIM: To purify and characterize the bacteriocin produced by strain MRX1. METHODS AND RESULTS: A bacteriocin-producing strain was isolated and identified as Bacillus cereus. The bacteriocin, called cerein MRX1, was purified from the culture supernatant using hydrophobic interaction, cation-exchange chromatography and RP-HPLC. It could also be purified in abundance from the cell surfaces of the producer strain. Mass spectrometry revealed its molecular mass of 3137.93 Da. Sequencing of chemically modified bacteriocin identified its partial sequence: DWTCWSCLVCAACSVELL. Amino acid analysis, confirmed by (1)H-NMR, suggested cerein MRX1 to be a class II bacteriocin. This bacteriocin was remarkably hydrophobic, heat-stable and could withstand a wide range of pH. It exhibited a bactericidal mode of action against Bacillus coagulans JCM 2257(T). Cerein MRX1 was especially active against spoilage bacteria such as Bacillus subtilis and Listeria innocua (MICs in the 1 microg ml(-1) range). In contrast, lactic acid bacteria were resistant or required higher concentrations to be inhibited. CONCLUSIONS: Cerein MRX1 is similar by its N-terminal sequence to thuricin 17 recently isolated from Bacillus thuringiensis NEB17. However, the two bacteriocins are different by their molecular masses and amino acid compositions. SIGNIFICANCE AND IMPACT OF THE STUDY: Chemical stability of cerein MRX1 and its ability to inhibit a large number of undesirable bacteria may give an advantage to its food or clinical application as an antibacterial agent.     

Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by Lactobacillus plantarum lp 31 strain isolated from dry-fermented sausage

Aims:  Characterization and purification of a new bacteriocin produced by Lactobacillus plantarum LP 31 strain, isolated from Argentinian dry-fermented sausage.
Methods and Results:  Lactobacillus plantarum LP 31 strain produces an antimicrobial compound that inhibits the growth of food-borne pathogenic bacteria. It was inactivated by proteolytic enzymes, was stable to heat and catalase and exhibited maximum activity in the pH range from 5·0 to 6·0. Consequently, it was characterized as a bacteriocin. It was purified by RP (reverse-phase) solid-phase extraction, gel filtration chromatography and RP-HPLC. Plantaricin produced by Lact. plantarum LP 31 is a peptide with a molecular weight of 1558·85 Da as determined by Maldi-Tof mass spectrometry and contains 14 amino acid residues. It was shown to have a bactericidal effect against Pseudomonas sp., Staphylococcus aureus , Bacillus cereus and Listeria monocytogenes.
Conclusions:  The bacteriocin produced by Lact. plantarum LP 31 may be considered as a new plantaricin according to its low molecular weight and particular amino acid composition.
Significance and Impact of the Study:  In view of the interesting inhibitory spectrum of this bacteriocin and because of its good technological properties (resistance to heat and activity at acidic pH), this bacteriocin has potential applications as a biopreservative to prevent the growth of food-borne pathogens and food spoilage bacteria in certain food products.     

Characterization of a new bacteriocin produced from a novel isolated strain of Bacillus lentus NG121

The new bacteriocin is produced from Bacillus lentus NG121 isolated from Khameera – a traditional fermented food from Himachal Pradesh, India which has been reported for the first time in the literature to produce bacteriocin and exhibited very high activity units of 20 × 10⁵ AU (Arbitrary Units)/ml. This bacteriocin was partially purified and was further characterized to assess its preservation characteristics. It showed strong antimicrobial activity against the most challenging and serious test indicators like Listeria monocytogens and Staphylococcus aureus. There was a drastic decrease up to 70% in viable cells of the indicators within the first 10 h of adding partially purified bacteriocin thus proving its bactericidal action. It could withstand the high heat of 100 °C for 10 min of heating time without losing any activity. A wide range of pH tolerance i.e. from 5.0–10.0 was expressed by this bacteriocin. It was found completely sensitive to proteolytic enzyme trypsin. The unique combination of all the above mentioned characteristics makes the bacteriocin of newly isolated Bacillus lentus NG121, a food grade bacteria, highly desirable for preservation of different food items in the food industry.