Detection, purification and efficacy of warnerin produced by Staphylococcus warneri

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Three strains of Staphylococcus warneri (FM10, FM20 and FM30) isolated from meat samples were investigated for their ability to synthesize bacteriocin. All the tested strains produced warnerin, a new peptide bacteriocin; which inhibits the growth of a large number of Gram-positive and Gram-negative bacteria. The inhibitory effect of warnerin produced by the FM20 isolate was high when compared to the other isolates. The results on the effect of carbon sources, nitrogen sources, pH, temperature, incubation time and surfactant (tween 80) inferred that the bacteriocin production was high in medium supplemented with 1% glucose (12,800 AU/ml), 1% urea (6800 AU/ml), and 0.5% Tween 80 (25,600 AU/ml). The higher productivity of bacteriocin was registered during 12 h of incubation in the medium pH 6.5 at 37 °C temperature. Among the various indicator strains tested, Staphylococcus aureus was more sensitive to the bacteriocin activity. Partially purified warnerin exhibited a single band on SDS-PAGE with an apparent molecular weight of 2500 Da. Warnerin, the antibacterial compound was determined as a proteinaceous substance, since it lost its activity when pepsin was added.

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