Physical chemical and biological characterization of a new bacteriocin produced by Bacillus cereus NS02

To screen the bacteriocinogenic isolate from buffalo milk and to characterize it on
physical, chemical and biological aspects for the application in biopreservation. Methods:
Bacillus cereus (B. cereus) was isolated and assessed for its baceteriocinogenic activity.
Bacteriocin was produced and purified by ammonium sulphate precipitation, dialysis and gel
filtration chromatography. Purified bacteriocin was used to check its antimicrobial activity
against food borne bacteria. Effect and stability of bacteriocin was determined with the respect
to temperature, pH, enzymes, organic solvents and chemicals. Bacteriocin was also subjected
to SDS PAGE analysis to determine its molecular weight. In addition, functional groups exist in
the bacteriocin was determined by FTIR analysis. Results: B. cereus was identified by 16S rRNA
sequence analysis. Bacteriocin showed increased activity against all the bacteria used and its
activity unit was found to be 51, 200 AU/mL. It was stable to high temperature (100 曟) and wide
range of pH (3-10), sensitive to proteolytic enzymes and resistant to nonproteolytic enzymes. It
was low molecular weigh