Abstract
ABSTRACTThe fermented milk samples (n = 25) were examined for the presence of lactic acid bacteria (LAB) with broad antimicrobial potential. Isolates were identified based on biochemical profiling. Antibacterial activity of the LAB was determined against Salmonella typhimurium, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes. L. lactis subsp. lactis showed broad antimicrobial spectrum compared to other isolates and probiotic evaluation showed viability of L. lactis at low pH (3), 3% and 0.3% bile salts. Bacteriocin from the LAB isolate (L. lactis subsp. lactis) was partially purified by precipitation, dialysis and microfiltration followed by molecular weight determination. The partially purified bacteriocin was used for biopreservation of poultry meat against target bacteria (S. aureus and S. typhimurium). The antimicrobial metabolites were also found active against S. typhimurium (11.2 ± 1.72 mm) and E. coli (13.4 ± 1.15 mm). LAB reduced the number of target bacteria by 10-fold in milk after 24 h of incubation. Crude bacteriocin reduced the number of target bacteria in poultry meat, from initial count of 105–106 CFU/g to 101 CFU/g for S. aureus and to 102 CFU/g for S. typhimurium respectively.
Highlights
Probiotics are nonpathogenic microbes, which induce positive health benefits on the host when ingested in adequate amount (FAO/WHO, 2006)
Six different species were found in all 25 fermented milk samples analyzed for the presence of potential bacteriocinogenic Lactic acid bacteria (LAB) (Table S1)
The bacteria were biochemically identified with the help of API kits, and the antimicrobial spectrum against foodborne pathogens was determined
Summary
Probiotics are nonpathogenic microbes, which induce positive health benefits on the host when ingested in adequate amount (FAO/WHO, 2006). The probiotic intake has been found helpful in reducing various ailments ranging from diarrhea to cancer. The probiotics help in lactose intolerance, lower cholesterol level and enhance the nutrients utilization (Angmo, Kumari, & Bhalla, 2016). Lactic acid bacteria (LAB) play an important role in animal and human health by dominating and balancing the gut microflora. LAB exhibit antagonistic activity against pathogenic bacteria and inhibit the pathogens and spoilage microorganisms in food and food products (Ramirez-Chavarin, Wacher, Eslava-Campos, & Perez-Chabela, 2013). The strains of Lactococcus, Lactobacillus, and Pediococcus show good viability and lowering of pH in fermented foods, due to which they are predominantly used as a starter culture (Reis, Paula, Casarotti, & Penna, 2012; Todorov et al, 2017)
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