Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus
<p>This study was designed to explore alternative antibacterial bioresource products, bacteriocins produced by local strain of Pseudomonas aeruginosa QDD1. This bacteriocin (termed as Pyocin) has high inhibitory activity against Gram-positive bacteria including S. aureus, B. cereus, B. thuring...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| مؤلفون آخرون: | , , |
| منشور في: |
2022
|
| الموضوعات: | |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
| _version_ | 1864513536189792256 |
|---|---|
| author | Minoli Nitin Doshi (17562639) |
| author2 | Kavita Nair (17151127) Zahoor Ul Hassan (9759642) Samir Jaoua (11624805) |
| author2_role | author author author |
| author_facet | Minoli Nitin Doshi (17562639) Kavita Nair (17151127) Zahoor Ul Hassan (9759642) Samir Jaoua (11624805) |
| author_role | author |
| dc.creator.none.fl_str_mv | Minoli Nitin Doshi (17562639) Kavita Nair (17151127) Zahoor Ul Hassan (9759642) Samir Jaoua (11624805) |
| dc.date.none.fl_str_mv | 2022-06-01T00:00:00Z |
| dc.identifier.none.fl_str_mv | 10.1016/j.biteb.2022.101106 |
| dc.relation.none.fl_str_mv | https://figshare.com/articles/journal_contribution/Pyocin_QDD1_A_highly_thermostable_bacteriocin_produced_by_Pseudomonas_aeruginosa_QDD1_for_the_biocontrol_of_foodborne_pathogens_Staphylococcus_aureus_and_Bacillus_cereus/24745104 |
| dc.rights.none.fl_str_mv | CC BY 4.0 info:eu-repo/semantics/openAccess |
| dc.subject.none.fl_str_mv | Agricultural, veterinary and food sciences Food sciences Biological sciences Industrial biotechnology Microbiology Pseudomonas aeruginosa Food safety Bacteriocin Antimicrobial activity Thermostability |
| dc.title.none.fl_str_mv | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus |
| dc.type.none.fl_str_mv | Text Journal contribution info:eu-repo/semantics/publishedVersion text contribution to journal |
| description | <p>This study was designed to explore alternative antibacterial bioresource products, bacteriocins produced by local strain of Pseudomonas aeruginosa QDD1. This bacteriocin (termed as Pyocin) has high inhibitory activity against Gram-positive bacteria including S. aureus, B. cereus, B. thuringiensis and B. subtilis. QDD1 Pyocin production was constitutive, auto-regulated and reached an activity level of 110 AU/mL. It affects 40 % of sensitive cells starting from the 1 st hour. Pyocin QDD1 activity was not affected by Proteinase K, α-amylase, β-mercaptoethanol and 8 M urea. It displayed broad pH stability (pH 3–9) and significant thermostability (121 °C). Considering that the spores produced by Bacillus cereus are highly resistant to cooking temperatures and cause food poisoning upon germination in gastrointestinal tract, Pyocin QDD1's ability to withstand high temperatures can help control Bacillus cereus populations in contaminated food products. Thus, Pyocin QDD1 can be considered as an important bioresource product of industrial applications.</p><h2>Other Information</h2> <p> Published in: Bioresource Technology Reports<br> License: <a href="http://creativecommons.org/licenses/by/4.0/" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><br>See article on publisher's website: <a href="https://dx.doi.org/10.1016/j.biteb.2022.101106" target="_blank">https://dx.doi.org/10.1016/j.biteb.2022.101106</a></p> |
| eu_rights_str_mv | openAccess |
| id | Manara2_493266dd07431da465aaf7c14b766d64 |
| identifier_str_mv | 10.1016/j.biteb.2022.101106 |
| network_acronym_str | Manara2 |
| network_name_str | Manara2 |
| oai_identifier_str | oai:figshare.com:article/24745104 |
| publishDate | 2022 |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | CC BY 4.0 |
| spelling | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereusMinoli Nitin Doshi (17562639)Kavita Nair (17151127)Zahoor Ul Hassan (9759642)Samir Jaoua (11624805)Agricultural, veterinary and food sciencesFood sciencesBiological sciencesIndustrial biotechnologyMicrobiologyPseudomonas aeruginosaFood safetyBacteriocinAntimicrobial activityThermostability<p>This study was designed to explore alternative antibacterial bioresource products, bacteriocins produced by local strain of Pseudomonas aeruginosa QDD1. This bacteriocin (termed as Pyocin) has high inhibitory activity against Gram-positive bacteria including S. aureus, B. cereus, B. thuringiensis and B. subtilis. QDD1 Pyocin production was constitutive, auto-regulated and reached an activity level of 110 AU/mL. It affects 40 % of sensitive cells starting from the 1 st hour. Pyocin QDD1 activity was not affected by Proteinase K, α-amylase, β-mercaptoethanol and 8 M urea. It displayed broad pH stability (pH 3–9) and significant thermostability (121 °C). Considering that the spores produced by Bacillus cereus are highly resistant to cooking temperatures and cause food poisoning upon germination in gastrointestinal tract, Pyocin QDD1's ability to withstand high temperatures can help control Bacillus cereus populations in contaminated food products. Thus, Pyocin QDD1 can be considered as an important bioresource product of industrial applications.</p><h2>Other Information</h2> <p> Published in: Bioresource Technology Reports<br> License: <a href="http://creativecommons.org/licenses/by/4.0/" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><br>See article on publisher's website: <a href="https://dx.doi.org/10.1016/j.biteb.2022.101106" target="_blank">https://dx.doi.org/10.1016/j.biteb.2022.101106</a></p>2022-06-01T00:00:00ZTextJournal contributioninfo:eu-repo/semantics/publishedVersiontextcontribution to journal10.1016/j.biteb.2022.101106https://figshare.com/articles/journal_contribution/Pyocin_QDD1_A_highly_thermostable_bacteriocin_produced_by_Pseudomonas_aeruginosa_QDD1_for_the_biocontrol_of_foodborne_pathogens_Staphylococcus_aureus_and_Bacillus_cereus/24745104CC BY 4.0info:eu-repo/semantics/openAccessoai:figshare.com:article/247451042022-06-01T00:00:00Z |
| spellingShingle | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus Minoli Nitin Doshi (17562639) Agricultural, veterinary and food sciences Food sciences Biological sciences Industrial biotechnology Microbiology Pseudomonas aeruginosa Food safety Bacteriocin Antimicrobial activity Thermostability |
| status_str | publishedVersion |
| title | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus |
| title_full | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus |
| title_fullStr | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus |
| title_full_unstemmed | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus |
| title_short | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus |
| title_sort | Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus |
| topic | Agricultural, veterinary and food sciences Food sciences Biological sciences Industrial biotechnology Microbiology Pseudomonas aeruginosa Food safety Bacteriocin Antimicrobial activity Thermostability |