Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments

Nwuche, Charles O.

doi:10.1590/s1516-89132013000100013

Cited by 5 publications

(6 citation statements)

References 18 publications

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“…There are so many LAB from various fermented foods that could produce bacteriocin, such as Lactobacillus brevis UN from Indian salted pickle Bdulliachar^ [4], Pediococcus acidilactici AtlBE22 from Côte d'Ivoire traditional sorghum beer Btchapalo^ [5], L. plantarum S34 from Indonesian fermented meat Bbekasam^ [6], and Lactobacillus spp. from Nigerian fermented food Bugba^and Bokpiye^ [7]. Previous study suggested that L. plantarum U10 isolated from tempoyak could produce bacteriocin named plantaricin (encoded by pln gene) which has the activity against several pathogenic bacteria [8].…”

Section: Introductionmentioning

confidence: 99%

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Lages

Mustopa

Sukmarini

et al. 2015

Appl Biochem Biotechnol

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Plantaricins, one of bacteriocin produced by Lactobacillus plantarum, are already known to have activities against several pathogenic bacterium. L. plantarum U10 isolated from "tempoyak," an Indonesian fermented food, produced one kind of plantaricin designated as plantaricin W (plnW). The plnW is suggested as a putative membrane location of protein and has similar conserved motif which is important as immunity to bacteriocin itself. Thus, due to study about this plantaricin, several constructs have been cloned and protein was analyzed in Lactococcus lactis. In this study, plnW gene was successfully cloned into vector NICE system pNZ8148 and created the transformant named L. lactis NZ3900 pNZ8148-WU10. PlnW protein was 25.3 kDa in size. The concentration of expressed protein was significantly increased by 10 ng/mL nisin induction. Furthermore, PlnW exhibited protease activity with value of 2.22 ± 0.05 U/mL and specific activity about 1.65 ± 0.03 U/mg protein with 50 ng/mL nisin induction. Immunity study showed that the PlnW had immunity activity especially against plantaricin and rendered L. lactis recombinant an immunity broadly to other bacteriocins such as pediocin, fermentcin, and acidocin.

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Section: Introductionmentioning

confidence: 99%

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Lages

Mustopa

Sukmarini

et al. 2015

Appl Biochem Biotechnol

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“…It was also active against E. coli. 18 The work carried out by Sharma and colleagues in 2014 showed that the crude bacteriocin produced by L. casei exhibits antibacterial activity against several food borne pathogens like Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes. 19 Several factors influence the antibacterial activity of the bacteriocins.…”

Section: Resultsmentioning

confidence: 99%

“…19 No significant activity loss was also recorded by Nwuche when the CFS was incubated in a water bath at 80°C for 30 min. 18 At temperatures as high as 121°C, bacteriocins have been shown to retain activity and stability. 21 This property of high temperature tolerance may be important in the food industry where some food preparation procedures involve a heating step.…”

Section: Test Organisms Diameter Of Inhibition Zones MMmentioning

confidence: 99%

Development of antimicrobial packaging materials for food preservation using bacteriocin from Lactobacillus casei

Damania¹,

Patel²,

Shaw³

et al. 2016

Microbiol Res (Pavia)

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Bacteriocins are proteinaceous toxin produced by bacteria to inhibit the growth of similar or closely related bacteria. Among lactic acid bacteria (LAB), bacteriocins are produced by Streptococcus, Pediococcus, Lactobacillus, etc. In recent years, bacteriocin-producing LAB have attracted significant attention because of their generally recognized as safe status and potential use as safe additives for food preservation. Incorporation of bacteriocins into packaging films to control food spoilage and pathogenic organisms has been an area of active research for last decade. Antimicrobial packaging film prevents microbial growth on food surface by direct contact of the package with the surface of food. The objectives of this study were to isolate bacteriocin-producing LAB from Yakult ® , develop antimicrobial packaging system and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms. For this reason, the antimicrobial packaging film was made by using the bacteriocin by Lactobacillus casei and coating it or adsorbing it onto the surface of different packaging materials. The antimicrobial activity of the coated films was tested by agar diffusion assay against the test organisms Escherichia coli and Staphylococcus aureus. The results obtained proved that bacteriocins can be used to inhibit both the test organisms. Thus antimicrobial packaging systems can be developed using bacteriocins thereby reducing the risk of pathogen development, as well as extending the shelf life of foods.

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“…The supernatants from cultures were collected for determination of bacteriocin activity using the agar-well diffusion method described by Nwuche. 15 To eliminate the antimicrobial effect of lactic acid, the pH of the supernatants were adjusted to 5.5 with 1 M NaOH. Titers were defined as the reciprocal of the highest dilution that inhibited the growth of the indicator strain.…”

Section: Bacteriocin Production Of the Original And The Mutant Strainsmentioning

confidence: 99%

Construction of prcK and prcR Mutant Strains of Lactobacillus paracasei HD1.7 and the Impact on the Production of Paracin 1.7

You

et al. 2018

Microbiol Res (Pavia)

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Gene knockouts of prcK, prcR and both together were constructed in L. paracasei HD1.7. The antimicrobial activities of the prcK, prcR and prcKprcR mutant strains against B. subtilis were 23.6%, 21.9% and 36.6% lower than that of the parental strain, respectively, indicating that these genes affect production of bacteriocin antimicrobial peptides. qRT-PCR assays showed that the relative transcription levels of prcK and prcR mRNA in the DK and DR strains were 0.36 and 0.33 times of that in parental bacteria, respectively. Our data suggest that prcK and prcR are quorum sensing related genes that influence production of the bacteriocin Paracin 1.7. This research provides the basis for exploring the functions of these genes in the production of Paracin 1.7 and more generally for the exploration of the biological preservatives instead of chemical preservatives.

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Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments

Abstract: In this work, 100 samples each of 'ugba' and 'okpiye' were

Cited by 5 publications

References 18 publications

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Development of antimicrobial packaging materials for food preservation using bacteriocin from Lactobacillus casei

Construction of prcK and prcR Mutant Strains of Lactobacillus paracasei HD1.7 and the Impact on the Production of Paracin 1.7

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