Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus

Abstract

Bacteriocin, a peptide produced by lactic acid bacteria (LAB) widely used as a natural and safe preservative in food products. This work aimed to evaluate the characterization of bacteriocin from dadih's LAB and to study its antimicrobial activity against Staphylococcus aureus. Supernatant from 12 LBA strains could inhibit S. aureus growth with different inhibition zones. Only nine strains showed inhibition zones of > 3.5 mm and were further evaluated for their antibacterial compounds. Three strains had antimicrobial activity derived from organic acids, especially lactic acid, and six strains had antimicrobial compounds in the form of bacteriocin. Bacteriocin strain R-55 showed the highest activity against S. aureus, with an average inhibition zone of 8.43 mm. The molecular weight of the purified isolated bacteriocin from the R-55 strain was 14.4 kDa. Bacteriocin obtained from St. faecalis subsp. liquefaciens R-55 is a promising natural preservative to prevent the growth of S. aureus as foodborne pathogens.

Antibacterial Activity of Bacteriocin from Pediococcus pentosaceus Strain 2397 and Application as Biopreservative for Fishballs

“…This fact is because bacteriocin is a simple protein produced by certain bacteria. Bacteriocin from strain 2397 is a lowmolecular-weight peptide having a molecular mass of 14.4 kDa (Pato et al 2021b). Because bacteriocin is a protein molecule, increasing the bacteriocin concentration boosted the catfish meatballs' protein content.…”

“…These bacteriocins have various qualities that make them excellent for use as natural food preservatives -including high stability, minimal toxicity, and a narrow to a broad spectrum of activity (Bharti et al 2015). Bacteriocin generated by P. pentosaceus strain 2397 has a molecular weight of 14.4 kDa and can inhibit S. aureus and Listeria monocytogenes (Pato et al 2020a(Pato et al , 2021b.…”

Selection of Potential Lactic Acid Bacteria as a Candidate Probiotic on Cheese Making by Product Whey

“…Antimicrobial activity testing was carried out using the modified well diffusion agar method (Yang et al, 2012;Rossi et al, 2021;Pato et al, 2020Pato et al, , 2022. LAB isolates were inoculated into MRS broth and then incubated for 24h at 37°C.…”

“…Lactic acid bacteria isolated from dadih were also able to inhibit the growth of S. aureus and P. carotovorum subsp. carotovorum (Pato et al, 2021(Pato et al, , 2022 LAB probiotics could promote the growth of beneficial microorganisms, decrease the number of pathogenic microbes, and help to avoid food intolerance and allergies (Liévin-Le Moal and Servin, 2014;Sidira et al, 2014;Kia et al, 2016). There were four categories of the zone of inhibition, namely very strong zone with a zone of inhibition diameter of 20 mm, strong with the zone of inhibition diameter of 15 -20 mm, moderate with a zone of inhibition diameter of 10 -14 mm, and low with the zone of inhibition diameter of 5 -9 mm (Nandi et al, 2017).…”

Immobilization of Lactic acid bacteria for production of extracellular polysaccharides

“…EPS produced by LAB have recently received increasing attention because of their health benefits to the consumers (Ishiguro et al, 2017;Mejia-Gomez & Balcázar, 2020). EPS produced by LAB possess various potential health benefits and have important functional roles in human or animal health including immunomodulatory properties, anti-cancer, antioxidant activity, anti-ulcer (Abid et al, 2018;Deepak et al, 2016;Zhang et al, 2015), anti-biofilm agents to prevent adhesion of pathogenic bacteria, blood glucose (Oleksy & Klewicka, 2018;Kanak & Yilmaz, 2021;Pato et al, 2021) and cholesterol lowering properties (Korcz et al, 2018), and antihypertensive activity (Harutoshi, 2013). Although some EPS form biofilms that cause hygiene problems, other EPS derived from LAB play a crucial role in improving the rheology, texture, and mouthfeel of fermented food formulations in the food industry (Dilna et al, 2015;Lee et al, 2011).…”