- Volume 28 Issue 3
Two species of antimicrobial agent producing bacteria and one sensitive strain were isolated from soil. Those were identified as B. subtilis, B. licheniformis, and Curtobacterium sp. by morphological, biochemical, physiological and chemotaxonomic characteristics. These were designated as B. subtilis cx1, B. licheniformis cy2 and Curtobacterium sp. cf3, respectively. Antimicrobial agent produced by B. subtilis cx1 showed high antibacterial activity against gram positive bacteria including of B. subtilis, Curtobacterium sp., L. mesenteroids, Staphy. aureus, S. faecalis and even gram negative bacteria, P. aeruginosa. Antimicrobial agent from B. licheniformis cy2 showed slightly lower antimi crobial activity than that from B. subtilis cx1. These two strains showed maximum production of antimicrobial agents at 30oC for 9~21hr cultivation. Curtobacterium sp. cf3 showed more sensitive activity than a sensitive strain of B. subtilis ATCC 6633 which was same genus or species with the B. subtilis cx1 and B. subtilis cy2, when the antimicrobial agent producing strains, B. subtilis cx1 and B. subtilis cy2, were directly applied onto these sensitive lawns.
- Adv. Appl. Microbiol. v.34 What's in a name microbial secondary metabolites Bennett, J. W.;Bently, R.
- Appl. Environ. Micro. v.57 Detection and activity of bacteriocin produced by Leuconostoc mesenteroids Daba, H.;Pandian, S.;Gosserin, J. F.
- Bacteriocins of lactic acid bacteria Antimicrobial proteins:Classification, nomenclature, diversity, and relationship to bacteriocins Montivile, T. J.;Kaiser, A. L.;Hoover, D. G.;Steenson, L. R.(eds.)
- J. Bacteriol. v.167 Characterization and purification of helveticin J and evidence for a chromosomally determined bacteriocin produced by Lactobacillus helveticus 481 Melissa, C. J.;Todd, R. K.
- Microbiol. Rev. v.59 Bacteriocins of grampositie bacteria Ralph, W. J.;Tagg, J. R.
- Food Technology v.2 Antimictobial substance from lactic acid bactera for use as food preservatives Daeschel, M. A.
- Food Technol. v.44 Nisin and its uses as a food preservative Deles-Broughton, J.
- Trends in Food Sci. & Technol. v.7 Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods Schillinger, U.;Geisen, R.;Holzapfel, W. H.
- Bacterocins of lactic acid bactera Application and interactions of bacteriocins from lactic acid bacteria in food and beverge Daeschel, M. A.;Hoover, D. G.;Steenson, L. R.(eds.)
- Micron. v.27 Bacteriocins: nature, function and structure Daw, M. A.;Falkiner, F. R.
- Biochem. v.70 Bacteriocins of lactic acid bactera Klaenhammer, T. R.
- Appl. Environ. Micro. v.59 Antimicrobial activity of a newly identified bacterocin of Bacillus cereus Naclerio, G.;Ricca, E.
- J. Ind. Micro & Biotec. v.19 Identification and partial characterization of tochicin, a bacterocin produced by Bacillus thuringiensis subsp. tochigiensis Paik, H. D.;Bae, S. S.;Park, S. H.;Pan, J. G.
- Bacillus subtilis and other gram-positive bacteria: biochemistry, physiology and molecular genetics Peptide antibiotics Zuber, P.;Nakano, M. M.;Marahiel, M. A.;Abraham, L.;Sonenshein, J. A.;Hoch, R. L.(eds.)