Inhibitory activity of a novel antibacterial peptide AMPNT-6 from Bacillus subtilis against Vibrio parahaemolyticus in shrimp

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• 作者：Defeng Xu ; Yaling Wang ; Lijun Sun ; Huanming Liu ; Jianrong Li
• 关键词：Bacillus subtilis ; Antimicrobial peptide ; V. parahaemolyticus ; Shrimps
• 刊名：Food Control
• 出版年：2013
• 出版时间：March, 2013
• 年：2013
• 卷：30
• 期：1
• 页码：58-61
• 全文大小：377 K

文摘

Vibrio parahaemolyticus is a major foodborne pathogen in marine products. Effective methods for reducing V.?parahaemolyticus in seafood would reduce the likelihood of foodborne outbreaks of Vibrio. AMPNT-6 is a novel antibacterial peptide secreted by Bacillus subtilis NT-6 isolated from Natto, a Chinese traditional fermented-soybean paste. The objective of this study is to investigate the antibacterial activity of AMPNT-6 against V.?parahaemolyticus. The disc diffusion experiment indicated that AMPNT-6 posed an evident inhibitory activity against V.?parahaemolyticus with a diameter of 15.5?mm and the MIC was measured at 1.25?mg/mL. Compared to the control, the significant bactericidal activity was observed through the changes of V.?parahaemolyticus growth curve and inactivation kinetics when the final concentration of AMPNT-6 in bacterial suspension was added to 1 and 2 MIC. Furthermore the significant reduction of population size of V.?parahaemolyticus in shrimp matrix was also found when the final concentration of AMPNT-6 reached to 2 MIC. These obtained results indicate that AMPNT-6 can potentially be used as a natural inhibitor to control V.?parahaemolyticus borne on shrimp matrix.