Antibacterial peptides of bacillus species active against food borne pathogens

Abstract

Bacillus species are usually found in a number of food products, in which they cooperate with other microorganisms during fermentation and releases valuable compounds including enzymes and antimicrobial substances. Antibacterial substances produced by food-grade Bacillus spp. can find potential biopreservatives in food systems. In this study, Bacillus spp. were selectively isolated from various food sources based on their antibacterial activity against Micrococcus luteus ATCC 9341. Among 78 such isolates, 25 potent isolates were selected for further studies, and were characterized and differentiated by phenological and molecular approaches.