Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

Abstract

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ml−1) with a bacteriocine production rate of 9.3 (AU ml−1) h−1. In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

“…acidilactici 0-11A by proteolytic enzymes while remaining active under the influence of catalase, lipase and α-amylase was further confirmation of the peptidic or proteinaceous nature of bacteriocins and that the zones of inhibition observed were not due to the action of hydrogen peroxides. Similar observations have been made for other bacteriocins Mezaini et al, 2009). Trypsin and pronase E completely inhibited the activity of bavaricin A (Larsen et al, 1993) and plantaricin ST31 (Todorov et al, 1999).…”

“…reuteri 2-20B may not be suitable in foods before they are cooked at temperatures above 80°C and can be considered for usage after cooking if such high temperatures are required. Some other bacteriocins of LAB, especially those of sourdough origins, have displayed temperature stabilities between 90 and 121°C (Van Der Merwe et al, 2004;Mollendorff et al, 2006;Mezaini et al, 2009). On the contrary, the activity of bavaricin MN, another bacteriocin produced by a Lb.…”

Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting

“…No one S. thermophillus strain demonstrated enhanced food preservation ability against any of the indicator microorganism. S. thermophilus inhibited growth of grampositive bacteria as reported previously (Mezaini and Bouras 2013). However, here analyzed S. thermophilus strains had shown neither high antifungal nor antibacterial activity against gram-negative bacteria.…”

Lactic acid bacteria from traditionally processed corn beer and palm wine against selected food-borne pathogens isolated in south west region of Cameroon

“…The emergence of antibiotic resistant strains is a major public health problem (Tatsinkou et al, 2016). The exploitation of the inhibitory activity of the lactic bacteria appeared in recent years as an alternative treatment and even prevention of some foodborne toxiinfection (Mezaini et al, 2009;Obi et al, 2015;Khalid, 2011). Indeed the lactic acid bacteria are known to be non-pathogenic and Generally Regarded as Safe, and are increasingly used because of their probiotic properties (Zacharof and Lovitt, 2012;Mariam et al, 2014).…”