Bacteriocin (BAC-IB17): Screening, isolation and production from Bacillus subtilis KIBGE IB-17

Bacteriocins are peptides produced by a variety of different microbes and have antimicrobial activity against closely related species. These antimicrobial agents are gaining more and more attention as an alternative therapeutics not only in pharmaceutical but also as a preservative in food industries. In this study several bacterial strains were isolated from soil and screened for bacteriocin production. Among them, one strain identified as Bacillus subtilis KIBGE IB-17 on the basis of taxonomic studies and confirmed by 16S rDNA analysis. This newly isolated strain showed antibacterial activity against several Gram positive and Gram negative bacteria. Different concentrations of tryptone, yeast extract and NaCl and physiochemical factors such as temperature, pH and incubation period were selected as variables for maximum production of bacteriocin by using agar well diffusion method and significant effects of variables were observed on the production of Bac-IB17. A newly designed modified TY medium showed maximum bacteriocin production containing 1.0% tryptone, 0.5% yeast extract and 0.5% NaCl. Maximum Bac-IB17 production was observed at 37ºC after 24hours with initial medium pH 7.0. Bacillus subtilis KIBGE IB-17 is capable of producing a bacteriocin at a wide range of pH and temperature that makes it an ideal strain that can be used for the production of bacteriocin on industrial scale level. The identification and production of such bacteriocin like compound against a wide spectrum of microbial species is very important for food and pharmaceutical industry.