Partial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici

Sivakumar, Nallusamy; Rajamani,; Al-Bahry, Saif N.

doi:10.1590/s1516-89132010000500023

Cited by 14 publications

(8 citation statements)

References 23 publications

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“…Other sources of errors in the well diffusion assay can involve the plate's preparation and the composition of culture medium (Alves et al, 2008). Lactic acid bacteria (LAB) are widely recognized as antimicrobial substances producers and those of proteinaceus nature, the bacteriocins, are of great interest for industrial application in the control of food spoilage, especially for the meat and dairy products (Sivakumar et al, 2010;Bordignon Junior et al, 2010;Abrams et al, 2011). Usually, the spectrum of action by LAB's is more effective in closed related species; however, some bacteriocins or bacteriocins-like substances are also active against Gram-negative bacteria, such as Escherichia coli and Salmonella Typhimurium (Gong et al, 2010), Pseudomonas aeruginosa and Klebsiella pneumoniae (De Kwaadsteniet et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Production biomolecule with inhibitory activity against Gram-negative bacteria isolated from faeces of broilers and swine

Bordignon

Miyaoka

Spier

et al. 2011

Braz. arch. biol. technol.

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Section: Resultsmentioning

confidence: 99%

Production biomolecule with inhibitory activity against Gram-negative bacteria isolated from faeces of broilers and swine

Bordignon

Miyaoka

Spier

et al. 2011

Braz. arch. biol. technol.

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“…The bacteriocins produced by Bacillus bacteria worked effectively in a pH-neutral range [13]. It is different from bacteriocins produced by bacteria type of Lactobacillus, which is stable at acidic conditions (pH 2-6) [19][20][21]. The higher and the lower the pH in treatment gave effect on the decreased activity of bacteriocins due to denaturation.…”

Section: Effects Of Ph To Bacteriocin Stabilitymentioning

confidence: 99%

“…The result indicated that the bacteriocins produced by Bacillus subtilis 11A was stable in 28 days storage in the refrigerator. The previous study showed that bacteriocins at a temperature of 4°C were able to day [20]. The bacteriocins produced by Bacillus megaterium 22 could survive up to 90 days at 4°C [9].…”

Section: Effects Of Storage Time To Bacteriocin Stabilitymentioning

confidence: 99%

Characterization of Bacteriocin Produced by Bacillus subtilis 11A Isolated from the Gastrointestinal Tract of Indonesian Native Chicken (Gallus domesticus)

Cahya¹,

Hanim²,

Yusiati³

2021

Advances in Biological Sciences Research

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The purpose of this study was to characterize bacteriocins produced by Bacillus subtilis 11A isolated from Indonesian native chicken's ileum. Characterization of bacteriocins included antimicrobial activity, the stability to temperature, pH, and storage time. Antimicrobial activity was tested against Escherichia coli FNCC 0091 , Salmonella typhimurium FNCC 0134, and Staphylococcus aureus FNCC 0143. Stability to temperature was tested to 4, 30, 70, 80, 90, 100 o C for an hour and 121 o C for 15 min. Stability to pH was tested to pH 2,

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“…After stirring on magnetic stirrer, it was kept undisturbed at 4°C overnight. Precipitate formed was collected by centrifugation and dissolved in 20 mM sodium phosphate buffer with pH 7, dialyzed and used for the further studies as a partially purified Bactoriocin (Nowroozi1 et al, 2004;Joshi et al, 2006;Sivakumar and Saif, 2010).…”

Section: Bacteriocin Production and Its Partial Purificationmentioning

confidence: 99%

Antimicrobial Activity Studies of Bactoriocin Produced by <I>Lactobacilli</I> Isolates from Carrot Kanji

Khaled¹

2012

OnLine Journal of Biological Sciences

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Problem statement:In the present study, Staphylococcus aureus a causative agent of food poisoning is selected as a test organism to study the antimicrobial effect of bacteriocin. S. aureus produces number of exotoxins and enterotoxins which enters the body via contaminated food causing illness. Approach: In this case the use of antibiotics is one of the ways of treatment, but in addition to this if we advise such patients to consume the carrot kanji then it will cause better effect because carrot kanji is the naturally fermented food beverage consisting of microflora mainly the Lactobacilli. Results: The Lactobacilli have ability to produce antimicrobial compounds called bacteriocin. Isolation of bacteriocin was carried out from the naturally fermented carrot kanji. The bacteriocin produced by Lactobacilli was dialysed and used for the further studies. The well diffusion method is used to study the antimicrobial activity, effect of temperature, pH, enzymes on bacteriocin. From the diameter of zone of inhibition the activity of bacteriocin was determined. The sensitivity of bacteriocin at different pH range showed that at neutral pH the diameter of inhibition zone was greater than that at alkaline as well as acidic pH. Upto 100°C the bacteriocin activity was 80% but as temperature range increased upto 121°C it reduced sharply to 28%. Conclusion/Recommendations: In addition to this the effect of alpha amylase, trypsin, catalase enzyme on bacteriocin activity was also studied which shows positive results with alpha amylase, reduced activity with trypsin and catalase remained unaffected.

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Partial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici

Abstract: ABSTRACT

Cited by 14 publications

References 23 publications

Production biomolecule with inhibitory activity against Gram-negative bacteria isolated from faeces of broilers and swine

Production biomolecule with inhibitory activity against Gram-negative bacteria isolated from faeces of broilers and swine

Characterization of Bacteriocin Produced by Bacillus subtilis 11A Isolated from the Gastrointestinal Tract of Indonesian Native Chicken (Gallus domesticus)

Antimicrobial Activity Studies of Bactoriocin Produced by <I>Lactobacilli</I> Isolates from Carrot Kanji

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