Discovery and Characterization of a Novel Bacteriocin That Strongly Inhibits Staphylococcus aureus
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strains
2.2. Stability Analysis
2.2.1. Alcohol
2.2.2. pH
2.2.3. Salt
2.2.4. Pig Bile Salt
2.2.5. Surfactants
2.2.6. High Temperature
2.2.7. Enteric Liquid and Gastric Fluid
2.3. Fermentation Optimization
2.3.1. Screening Method
2.3.2. pH
2.3.3. Inoculum Quantity
2.3.4. Inorganic Salt
2.3.5. Carbon Source
2.3.6. Nitrogen Source
2.4. Stability Analysis of Bacteriostatic Active Ingredients
2.5. Separation and Purification of Bacteriostatic Substances
2.6. Antibacterial Spectrum and Minimum Inhibitory Concentration of the Bacteriocin
2.6.1. Antibacterial Spectrum
2.6.2. Minimum Inhibitory Concentration
2.7. Growth Rate and Sterilization Kinetic Curve
2.8. Propidium Iodide Staining
3. Results and Discussion
3.1. Strain Identification
3.2. Stability Analysis of B. subtilis
3.3. Fermentation Optimization and Stability Analysis of Bacteriostatic Substances
3.4. Identification of Bacteriocin
3.5. Antimicrobial Spectrum and Minimum Inhibitory Concentration of Bacteriocins
3.6. Growth and Killing Kinetics Curves
3.7. Propidium Iodide (PI) Chromatography
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
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Song, Y.; Zhou, Y.; Pan, Y. Discovery and Characterization of a Novel Bacteriocin That Strongly Inhibits Staphylococcus aureus. Fermentation 2024, 10, 355. https://doi.org/10.3390/fermentation10070355
Song Y, Zhou Y, Pan Y. Discovery and Characterization of a Novel Bacteriocin That Strongly Inhibits Staphylococcus aureus. Fermentation. 2024; 10(7):355. https://doi.org/10.3390/fermentation10070355
Chicago/Turabian StyleSong, Yang, Yuanzheng Zhou, and Yuanjiang Pan. 2024. "Discovery and Characterization of a Novel Bacteriocin That Strongly Inhibits Staphylococcus aureus" Fermentation 10, no. 7: 355. https://doi.org/10.3390/fermentation10070355