Abstract
Lactobacillus plantarum and Pediococcus pentosaceus strains isolated from dairy milk products, produced bacteriocins that displayed a wide spectrum of antimicrobial activity against Listeria ivanovii and food spoilage microorganisms. The two bacteriocins were thermally stable over a wide temperature range up to 100°C for 15 min and retained their activity at pH 2.0 to 6.0. Full bacteriocins activity were stable after three months of storage at 4 and -20°C, for 75 min of exposure to UV light, bacteriocin produced by P.pentosaceus was completely destroyed, but the second L. plantarum remained stable after the same time of exposure; treatment with proteolytic enzymes resulted in a remarkable stability of activity. Results obtained showed an increase in bacteriocins activity of the both strains against L. ivanovii on increasing the concentration of NaCl and KCl up to 5%, in presence of spices 5%, stability to acetone and hexane indicated that both surfaces were rather hydrophilic and bipolar. Further studies are required regarding suitable bioprocessing strategies for an efficient bacteriocin production process. Key words: Lactobacillus plantarum, Pediococcus pentosaceus, bacteriocin activity, temperature, pH, enzymes, solvents, salts, spices.
Highlights
Lactic acid bacteria (LAB) are wide spread in nature and predominate in microflora of milk and its products; many species are involved in the daily manufacturing of dairy products.The LAB used in commercial starter cultures possesses numerous metabolic characteristics such as acidification activity, proteolytic activity, synthesis of bacteriocin, resistance to bacteriophage and production of exopolysaccharide are strain dependent.All of these important activities contribute to the flavour, texture, and frequently the nutritional attributes of the products
For the first time we have explored the isolation, identification, characterisation, and determination the factors affecting the activity of a novel antimicrobial peptide produced by L. plantarum and P. pentosaceus strains isolated from the dairy milk products
Bacteriocins of the two strains of LAB (Figures 2 and 3) were considered to be extremely heat stable as antibacterial activity was not altered by heat treatment after 15 min at 121°C
Summary
Lactic acid bacteria (LAB) are wide spread in nature and predominate in microflora of milk and its products; many species are involved in the daily manufacturing of dairy products.The LAB used in commercial starter cultures possesses numerous metabolic characteristics such as acidification activity, proteolytic activity, synthesis of bacteriocin, resistance to bacteriophage and production of exopolysaccharide are strain dependent.All of these important activities contribute to the flavour, texture, and frequently the nutritional attributes of the products. Lactic acid bacteria (LAB) are wide spread in nature and predominate in microflora of milk and its products; many species are involved in the daily manufacturing of dairy products. The LAB used in commercial starter cultures possesses numerous metabolic characteristics such as acidification activity, proteolytic activity, synthesis of bacteriocin, resistance to bacteriophage and production of exopolysaccharide are strain dependent. All of these important activities contribute to the flavour, texture, and frequently the nutritional attributes of the products. Bacteriocins are bactericidal peptides or proteins produced by bacteria that inhibit the growth of closely related bacterial species (Klaenhammer, 1993). Interest in bacteriocins is intense due to their inhibitory activity against food spoilage and foodborne pathogenic bacteria such as Listeria monocytogenes (Yamazaki et al, 2003)
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