Inhibition of Vibrio parahaemolyticus by a Bacteriocin-Like Inhibitory Substance (BLIS) produced by Vibrio mediterranei 1. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Inhibition of Vibrio parahaemolyticus by a Bacteriocin-Like Inhibitory Substance (BLIS) produced by Vibrio mediterranei 1. (Articolo in rivista) (literal)

Anno

• 2006-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1111/j.1365-2672.2006.02909.x (literal)

Alternative label

• Carraturo A, Raieta K, Ottaviani D, Russo GL. (2006)
  Inhibition of Vibrio parahaemolyticus by a Bacteriocin-Like Inhibitory Substance (BLIS) produced by Vibrio mediterranei 1.
  in Journal of applied microbiology (Print)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Carraturo A, Raieta K, Ottaviani D, Russo GL. (literal)

Pagina inizio

• 234 (literal)

Pagina fine

• 241 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni

• L'articolo è open access su: http://onlinelibrary.wiley.com/doi/10.1111/jam.2006.101.issue-1/issuetoc (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 101 (literal)

Rivista

• Journal of applied microbiology (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Istituto Scienze dell'Alimentazione Centro Nazionale di Referenza per il Controllo Microbiologico e Chimico dei Molluschi Bivalvi (literal)

Titolo

• Inhibition of Vibrio parahaemolyticus by a Bacteriocin-Like Inhibitory Substance (BLIS) produced by Vibrio mediterranei 1. (literal)

Abstract

• IMS: The aim of this research was to identify and partially purify new bacteriocin-like substances from strains of halophilic 'non-cholera' vibrios isolated from food sources. METHODS AND RESULTS: Forty-five halophilic Vibrio spp. strains were screened for antimicrobial production. Vibrio mediterranei 1, a nonpathogenic strain, showed antimicrobial activity towards Vibrio parahaemolyticus spp. and related species. The bacteriocin-like inhibitory substance (BLIS), released by the bacteria into growth media, was concentrated by ultrafiltration and characterized. BLIS was sensitive to proteinase K, was stable in the pH range 5-9, was resistant to organic solvents and was heat stable up to 75 degrees C. Initial purification of BLIS by size exclusion chromatography showed an apparent molecular mass of 63-65 kDa. CONCLUSIONS: This study reports the ability of V. mediterranei 1 to produce a bacteriocin-like substance inhibiting growth of V. parahaemolyticus spp. and other closely related bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY: The strong activity of BLIS towards the human and fish pathogen V. parahaemolyticus and the persistence of antimicrobial properties under a variety of different conditions suggest its potential application in food microbiology. (literal)

Prodotto di

• Institute of food sciences (ISA) (Istituto)
• Alimenti e salute dell'uomo (AG.P05.005.001) (Modulo)

Autore CNR

• GIAN LUIGI RUSSO (Unità di personale interno)

Incoming links:

Prodotto

• Institute of food sciences (ISA) (Istituto)
• Alimenti e salute dell'uomo (AG.P05.005.001) (Modulo)

Autore CNR di

• GIAN LUIGI RUSSO (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of applied microbiology (Rivista)