en اپیدمیولوژی مولکولی Molecular Epidemiology مقاله پژوهشی Original Research Article <p style="text-align: justify;"><span style="font-size:16px;"><span style="font-family:Times New Roman;"><b><span style="background:#1f497d"><span style="color:white"><span style="letter-spacing:-.1pt">Background and Aim:</span></span></span></b><span lang="EN-ID">&nbsp;Bacteriocins are antimicrobial peptides produced by bacteria that hold great potential as natural preservatives and bioactive compounds. This study aimed to characterize bacteriocins produced by <em>Bacillus paramycoides</em> strain MCCC 1A04098 (BSH1), <em>Bacillus albus</em> strain MCCC 1A02146 (BSH2), and Bacillus cereus strain IAM 12605 (BSH3), isolated from cincalok, a traditional fermented shrimp product.</span><br> <b><span style="background:#1f497d"><span style="color:white"><span style="letter-spacing:-.1pt">Materials and Methods:</span></span></span></b> <span lang="EN-ID">High-performance liquid chromatography (HPLC) was used to analyze amino acid profiles, and sodium dodecyl sulfate&ndash;polyacrylamide gel electrophoresis (SDS-PAGE) was employed to determine molecular weights.&nbsp;</span><span style="color:black"> </span><br> <b><span style="background:#1f497d"><span style="color:white"><span style="letter-spacing:-.1pt">Results:</span></span></span></b> <span lang="EN-ID">Bacteriocins from BSH1, BSH2, and BSH3 had molecular weights of 55.02 kDa, 51.15 kDa, and 50.12 kDa, respectively, classifying them as class III bacteriocins (>30 kDa). Amino acid analysis revealed the dominance of L-cystine (33&ndash;45%) and L-proline (9&ndash;20%), along with notable amounts of glutamic acid and leucine. These amino acids are essential for structural stability and antimicrobial activity.</span><br> <b><span style="background:#1f497d"><span style="color:white"><span style="letter-spacing:-.1pt">Conclusion:</span></span></span></b> <span lang="EN-ID">The findings suggest that bacteriocins derived from cincalok not only broaden the understanding of bacteriocin diversity from local fermented foods but also demonstrate strong potential as natural antimicrobial agents for applications in food preservation and healthcare industries.</span></span></span></p> MRSA,SCCmec typing,multiplex PCR,mecA gene. 254 264 http://ijmm.ir/browse.php?a_code=A-10-2711-4&slc_lang=en&sid=1 Mrinmayee Umrotkar mrinuumrotkar@gmail.com 100319475328460033304 100319475328460033304 No Symbiosis Medical College for Women (SMCW), Symbiosis University Hospital and Research Centre (SUHRC), Symbiosis International (Deemed University), Pune, India Neetu Gupta neetu.satish13@gmail.com 100319475328460033305 100319475328460033305 Yes Symbiosis Medical College for Women (SMCW), Symbiosis University Hospital and Research Centre (SUHRC), Symbiosis International (Deemed University), Pune, India Savita Vivekanand Jadhav patilsv78@gmail.com 100319475328460033306 100319475328460033306 No Pacific Medical College and Hospital, Pacific Medical University (PMU), Udaipur, India