Antimicrobial Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk

Pakistan Journal of Nutrition 03/2004; DOI: 10.3923/pjn.2004.174.179
Source: DOAJ

ABSTRACT Eight strains of lactic acid bacteria producing bacteriocin were isolated from Burkina Faso fermented milk samples. These strains were identified to species: Lactobacillus fermentum, Pediococcus spp., Leuconostoc mesenteroides subsp. meseteroides, Lactococcus. Isolated bacteriocin exhibited antibacterial activity against Enterococcus faecalis 103907 CIP, Bacillus cereus 13569 LMG, Staphylococcus aureus ATCC 25293, Escherichia coli 105182 CIP using the agar drop diffusion test. The inhibition diameters obtained with bacteriocin are between 8 mm and 12 mm. Gram-positive indicator bacteria were most inhibited. The activities of the bacteriocin were lost after treatment with all the proteolytic enzymes (alpha-chymotrypsin, trypsin, pesin), whereas treatment with lipase, catalase, alpha-amylase did not affect the activity of the bacteriocin.

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Available from: Imael H N Bassolé, Aug 02, 2015
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    • "Some bacteriocins are also active against gram-positive food-borne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis and spores of Clostridium perfringens. For this reason, they have received much attention for using as natural or so-called 'biopreservatives' in food in recent years (Savadogo et al., 2004). "
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    • "Fermented foods are more easily digestible over unfermented food. This is because there is a partial or complete hydrolysis of some substances present in the substrate which will enhance their digestion (Savadogo et al., 2004). Fermented foods generally enrich the human dietary through development of a wide diversity of aromas, flavours, and textures in foods (Soomro et al., 2002). "
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    • "These results indicate that the lactic acid bacteria are capable of synthesizing substances inhibiting growth of pathogenic bacteria.This anti-bacterial substances produced by LAB generally protein in nature (Klaenhammer, 1993; Jimenez-Diaz et al., 1993; Vandenbergh, 1993). However the efficiency of the inhibitory substance effect varies according to serotypes of LAB (Savodogo et al., 2004). "
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    ABSTRACT: Bioactive peptides are specific protein fragments present in milk which regulate the gastrointestinal development, infant development, immunological function and microbial activity including antibiotic and probiotic action. Research in this topic, not only to isolate and characterize a novel strain of LactobacillusKSBT46 from milk and milk products but also to produce bioactive peptide by the native bacterial isolates. The cell free supernatant (CFSs) showed an antimicrobial activity against wide range of both Gram negative and Gram positive pathogenic bacteria such as Escherichia coli MTCC82, Bacillus cereus ATCC10702, Salmonella enteritidis 125109, Salmonella typhi MTCC3216, Salmonella typhimurium SB300, Aeromonas hydrophila ATCC7966 and Staphylococcus aureus MTCC96. The antimicrobial bioactive peptide was purified from milk by salt precipitation and ion exchange chromatography. This novel antimicrobial bioactive peptide may be used as chemotherapeutic agent or bio-preservatives in foods.
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