Bacillus licheniformis found to carry potent antimicrobial compounds

Bacillus licheniformis is a Gram-positive bacteria commonly used in industrial production of enzymes, antibiotics, and biochemicals. One specific strain of B. licheniformis isolated from papayas in Thailand was shown to possess antimicrobial compounds. In this study, which was published in CyTA – Journal of Food, the compounds isolated from B. licheniformis BFP011 were characterized and evaluated for their antimicrobial activity.

  • Antimicrobial compounds are important not just for maintaining health but also for preserving food. Bacillus sp. have been shown to produce peptides and polyketides that can be used as naturally-derived antibiotics.
  • Crude BFP011 extract was separated into its individual components using thin-layer chromatography (TLC). Each fraction was further purified through reversed-phase high-performance liquid chromatography (RP-HPLC).
  • Researchers subjected crude extracts from BFP011, as well as the purified fractions, to different Gram-positive and Gram-negative human pathogenic and food spoilage bacteria to determine the extent of their antimicrobial activity.
  • Bacteria were viewed under a scanning electron microscope to determine the mechanism of action of the isolated compounds.

The results of this study show that macrolactins and amicoumacins are antimicrobial compounds in BFP011. These were shown to work against bacteria by breaking their cell membranes in a time-dependent manner. Based on these results, macrolactins and amicoumacins are promising antimicrobial compounds for food preservation and antimicrobial drugs, especially for resistant bacterial strains.

Read the full text of the study at this link.

Learn more about the antimicrobial compounds found in Bacillus licheniformis by visiting today.

Journal Reference:

Arbsuwan N, Payoungkiattikun W, Sirithorn P, Daduang S, Jangpromma N, Dhiravisit A, Hahm YT, Neubert LK, Klaynongsruang S. PURIFICATION AND CHARACTERIZATION OF MACROLACTINS AND AMICOUMACINS FROM BACILLUS LICHENIFORMIS BFP011: A NEW SOURCE OF FOOD ANTIMICROBIAL SUBSTANCES. CyTA – Journal of Food. 31 July 2017;16(1). DOI: 10.1080/19476337.2017.1337047

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