Study of the Antimicrobial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Camel Milk in Southern Algeria

Cherifa Khelef,Hinda Daoudi,Ammar Laiche

doi:10.22207/jpam.13.2.72

Abstract

Study of the Antimicrobial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Camel Milk in Southern Algeria

Highlights

The raw milk of its richness in nutritive substances constitutes a favorable environment for the development of the germs
The objective of this work is the research of lactic bacteria producing antimicrobial substances against harmful germs, the purification of the bacteriocins produced by these bacteria and the determination of their activity spectra
The majority of strains show inhibitory activity, more or less pronounced, on all pathogenic bacteria. These results indicate that our lactic acid bacteria are able to synthesize inhibitory substances with antibacterial activity

Summary

Introduction

The raw milk of its richness in nutritive substances (proteins, fats, carbohydrates, vitamins) constitutes a favorable environment for the development of the germs. When raised in good conditions, raw milk contains few germs (103germs per ml). These are saprophytic-organisms and among them are found lactobacilli, Streptococcus and Leuconostoc (Menad, 2017). Bio-conservation by lactic acid bacteria is due to their ability to produce several antimicrobial metabolites, such as organic acids (lactic acid, acetic acid), hydrogenperoxide, ethanol, diacetyl, reuterin, carbondioxide and bacteriocins. These antimicrobial substances have the ability to target selectively pathogenic or damaging bacteria, without inhibiting essential bacteria (Hammi, 2016)

Objectives

Methods

Results

Conclusion