Antilisterial Activity on Poultry Meat of Amylolysin, a Bacteriocin from Bacillus amyloliquefaciens GA1

This paper describes the production, the purification and the antilisterial activity of amylolysin, a novel bacteriocin from B. amyloliquefaciens GA1. The strain genome was first analysed using PCR techniques for the presence of gene clusters that direct the synthesis of characterised bacteriocins from B. amyloliquefaciens and the closely related B. subtilis. Our results suggest that amylolysin corresponds to a novel bacteriocin. The effect of amylolysin on the growth of different isolates of Listeria monocytogenes was evaluated in poultry meat during 21 days of storage at 4 degrees C. A potent antilisterial effect was observed for all the indicator strains tested, demonstrating that amylolysin is a novel bacteriocin that could be used as a food preservative.