Antimicrobial Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk
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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ABSTRACT: Bacteriocins are proteneceous toxin produced by bacteria to inhibit the growth of similar or closely related bacteria. Among lactic acid bacteria bacteriocins are produced by Streptococcus, E.coli, Pediococcus, Pseudomonas, Carnobacterium, Enterococcus, and Staphylococcus. Bacteriocins are classified by various methods such as method of killing, genetic, molecular weight and method of production. As there are many more applications of bacteriocins in various industries such as food, pharmaceutical, cattle and poultry feed industry etc. besides this one more important application of bacteriocins is, it can be used as antimicrobial film for packaging of food items. The antimicrobial film is prepared by incorporation of antimicrobial substances into the extruder when the film or the co – extruded film is produced.
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ABSTRACT: Isolation and screening of microorganisms from naturally occurring processes have always been the most powerful means for obtaining useful cultures for scientific and commercial purposes.Lactic acid bacteria commonly used as a natural food preservative, which produces certain antimicrobial substances such as Bacteriocin. The present study deals with isolation and characterization of Bacteriocin producing Lactobacillus sp., from a raw unpasteurized milk sample. Screening and isolation was done on MRS agar, and isolates were identified using biochemical methods. Bacteriocin was produced from promising isolate. Bacteriocin from fermented broth was extracted by solvent extraction and antibacterial activity was determined against selected test microorganisms of both Gram positive and Gram negative groups.This study revealed the possibility of using Bacteriocin as food biopreservative to control food spoilage and pathogenic bacteria.Indian Streams Research Journal, Impact factor 0.2105. 04/2013; 3(3):1 - 7.
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ABSTRACT: Aims: This study was focused on using Lactic Acid Bacteria (LAB) isolated from fresh vegetables which has been molecularly identified for in vitro control of some tomato pathogens. Study Design: The inhibitory potentials of supernatant obtained from previously characterized LAB isolates or vegetable origin were investigated against some tomato phytopathogens using agar-well method with the view to develop biological agents for some tomato disease causing organisms. Place and Duration of Study: Biotechnology Centre of Federal University of Agriculture, Abeokuta, Ogun State, Nigeria, between January 2011 and February 2012. Methodology: The antimicrobial activities of LAB against some tomato phytopathogenic bacteria which include (Xanthomonas campestries, Erwinia caratovora, and Pseudomonas syringae) were obtained by using the agar well diffusion method. Results: The result indicates that cell free culture of LAB from fresh vegetables origin (Weissella paramesenteroides, Lactobacillus pentosus, Weissella cibaria, Pediococcus pentosaceus, Weissella kimchi and Lactobacillus plantarum) can inhibits these bacteria by creating clear zones of inhibition around the wells containing cell free supernatants of the above mentioned strains of lactic acid bacteria. Pediococcus pentosaceus showed the highest zone of inhibition against Xanthomonas campestries at 15 mm radius, Weissella kimchi was the least effective against Pseudomonas syringae at 3.67 mm and Erwinia caratovora at 3.50 mm radius. Conclusion: Tomato disease causing organisms can be most likely biologically controlled by using extracts from LAB.British Microbiology Research Journal. 12/2013; 4(3):351-359.