Abstract
Food safety is enhanced by the use of antimicrobials that prevent or delay spoilage and ensure widespread use of pesticides with drawbacks such as increased costs, concerns about food residues and toxins. This study evaluated the production capacity of antimicrobial proteins by two Enterococcus strains (Enterococcus faecalis and Enterococcus hirae). After the cultures of Enterococcus faecalis and Enterococcus hirae in BHI agar medium, the antimicrobial compounds of the strains were purified by dialyzing, and the amount of produced protein was determined by a Lowry test. Further, SDS-PAGE electrophoresis was used to estimate molecular weight. The well-diffusion method was used to test the antimicrobial properties of the compounds studied. Before and after dialysis, factors related to protein activity were determined. Additionally, compounds were evaluated for their minimum inhibitory concentrations. The results show that the most antimicrobial effect of antimicrobial species on the Bacillus cereus and more antimicrobial effects on the hirae species on Staphylococcus aureus.
Highlights
Food preservation indicates the placement of microorganisms in an unfavorable environment to prevent their growth and shorten their survival or death (Fan et al, 2020)
Many antimicrobial proteins derived from enterococci, known as bacteriocins, are used as preservatives in food
It is necessary to extract bacteriocins produced from enterococcus, add them as natural starter cultures to food and, as a result, improve food safety and quality
Summary
Food preservation indicates the placement of microorganisms in an unfavorable environment to prevent their growth and shorten their survival or death (Fan et al, 2020). Essential oil is a volatile oily liquid that is obtained from various parts of the plant (tissue with plant seeds), comes, and is widely used as a flavoring in food (Teneva et al, 2021) Their antibacterial, antifungal, antiviral, insecticidal, and antioxidant properties have long been recognized, the recent tendency to use natural alternatives has led to new scientific data on these chemicals (Sullivan et al, 2020; Fraqueza et al, 2021). The genus Enterococcus, as a probiotic bacterium, is able to ferment carbohydrates to lactic acid, and the gastrointestinal tract and inhibit the growth of pH bacteria reduce the pathogen (Park & Ha, 2020) These microorganisms increase the digestion of food and neutralize the enterotoxins of Escherichia coli by producing antitoxins (Cleveland et al, 2001). The most important advantage of antimicrobial proteins derived from enterococci is that they are non-toxic, easy to digest, leave no residue in food, are resistant to acid and heat, and can increase health and longevity in many foods are used (Cunha et al, 2020; Hutapea et al, 2021)
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