ANTIMICROBIAL ACTIVITY SPECTRUMS OF SOME BACILLUSSTRAINS FROM VARIOUS SOURCES

Objective & Hypothesis:Öz During the recent years, production of antimicrobial substances by Bacillus strains have been attracteddue to their broad antimicrobial spectrum.

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Key Findings & Data:Antimicrobialactivity was determined using disc diffusion assay against eight important food pathogens (Bacilluscereus, Escherichia coli O157:H7, E. coli, Listeria monocytogenes, Salmonella Enteritidis, SalmonellaTyphimurium, Staphylococcus aureus. and Pseudomonas aeruginosa).

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Conclusion & Impact:The results showed that their antimicrobial spectrums were broad including both Gramnegative and Gram positive bacteria.

🔬Design:Research Article

📍Scope:Comprehensive Sample

⚙️Variables:Antimikrobiyel maddeler · Bacillus · bakteriyosin

Özet

Öz During the recent years, production of antimicrobial substances by Bacillus strains have been attracteddue to their broad antimicrobial spectrum. In the current study, some Bacillus strains which werepreviously isolated from some fermented foods as well as soil have been screened for antimicrobialsproduction. Six of the isolates have been detected as antimicrobial substance producers. Antimicrobialactivity was determined using disc diffusion assay against eight important food pathogens (Bacilluscereus, Escherichia coli O157:H7, E. coli, Listeria monocytogenes, Salmonella Enteritidis, SalmonellaTyphimurium, Staphylococcus aureus. and Pseudomonas aeruginosa). The cell-free supernatants ofthe isolates used in current study did not inhibit the growth of S. aureus, however all inhibited E. coliO157:H7. The results showed that their antimicrobial spectrums were broad including both Gramnegative and Gram positive bacteria. All the isolates produced the maximum amount of antimicrobialsat 24 h and increased incubation periods caused the decrease in the production of antimicrobials

Keywords

Antimikrobiyel maddeler Bacillus bakteriyosin Antimicrobial substances bacteriocin

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Cite This Article

AVCI, A., ÜZMEZ, S., ALKAN, F. B., BAGANA, İ., NURÇELİ, E., ÇİFTÇİ, E. (2016). ANTIMICROBIAL ACTIVITY SPECTRUMS OF SOME BACILLUSSTRAINS FROM VARIOUS SOURCES. Gıda, Cilt: 41 - Sayı: 5, 323–328. https://ajindex.com/articles/39357

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