Abstract
Introduction: The raw goat milk is considered as a good source of novel bacteriocinogenic lactic acid bacteria (LAB) strains.
 Method: The bacteriocin, which named enterocin CMUL20-2 was secreted by Enterococcus faecium CMUL20-2. This bacterial strain was originally isolated from raw goat’s milk, was extracted by using a modified adsorption-desorption method and purified via RP-HPLC. antimicrobial activity was tested against several pathogenic and spoilage microbes.
 Results: The enterocin CMUL20-2 showed a strong adsorption on cell wall of producer strain even in acidic environment which facilitate its extraction in only two simple steps. The recovered purified enterocin has decreased procedure time and diminished the number of undesirable molecules present in Rogosa and Sharpe (MRS) broth. The recovered enterocin showed antimicrobial activity against several foodborne pathogenic and spoilage microbes.
 Conclusion: The recovered enterocin was able to tolerate a variety of food chain conditions such as high temperature, pH and storage stability, and it can be a good candidate to protect food from spoilage microbes
Highlights
The raw goat milk is considered as a good source of novel bacteriocinogenic lactic acid bacteria (LAB) strains
The aim of the present study is to characterize and purify the first Lebanese antimicrobial peptide secreted by E. faecium CMUL20-2 isolated from Lebanese goat's raw milk, and to usea modified adsorption-desorption method which can facilitate the purification of potential enterocin
The aforementioned supernatant showed 12 mm of inhibitory zone diameter. These results suggested that the enterocin CMUL20-2 have been adsorbed on the producing strain and desorbed in the neutral PBS which is slightly different to the classical method
Summary
The raw goat milk is considered as a good source of novel bacteriocinogenic lactic acid bacteria (LAB) strains. One of the most important contributions of these microorganisms is the extended of the shelf life of the fermented products. They play an important role in food preservation due to the ability to produce several antimicrobial substances, including organic acids, hydrogen peroxide, bacteriocins, and bacteriocinlike substances [4, 5]. The mortality rate caused by listeriosis is between 15 and 30% [7] This pathogenic bacterium can be present in all dairy products especially in the unpasteurized one
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