Characterization of a Potent New-Generation Antimicrobial Peptide of Bacillus.

An antimicrobial peptide [Bacillus antimicrobial peptide (BAMP)] produced by Bacillus
paralicheniformis was isolated from the Indian traditional fermented food and
characterized. The antimicrobial peptide BAMP showed many unique features such as
thermostability (4.0–125◦C), pH tolerance (pH 2.0–9.0), and resistance to physiological
enzymes (trypsin, chymotrypsin, pepsin, proteinase K, protease, and catalase), and
food-grade metal salts do not inhibit the activity. The broad spectrum of BAMP
(antimicrobial activity) makes it a suitable candidate for food preservation as well as
antimicrobial therapy. BAMP was found to exhibit a bacteriostatic effect on Salmonella
typhi and controls the viability of Listeria monocytogenes in chicken meat efficiently.
BAMP was found to establish eubiosis, as it is not antagonistic to Lactobacillus. Its
non-hemolytic nature makes it suitable for therapy. Various genome prediction tools
were adopted and applied to understand their localization, gene arrangement, and
type of antimicrobials. Founded on its superior functional attributes, BAMP is a potent
new-generation antimicrobial peptide.