Bacteriocin and cellulose production by lactic acid bacteria isolated from West African soft cheese

Abstract

Sixteen colonies of lactic acid bacteria (LAB) were selected and screened for their ability to produce bacteriocin by agar well diffusion method using the supernatant of centrifuged test cultures. Four isolates inhibited the growth of Listeria monocytogenes and Escherichia coli. Lactobacillus plantarum (6) and Lactobacillus brevis (5) were the most dominant species. The remaining were Lactobacillus lactis (2), Streptococcus lactis (2) and Lactobacillus fermentum (1). Lactobacillus spp. accounted for 87.5% of all isolates. LAB4 (Lactobacillus plantarum) showed some levels of antimicrobial activity after 15, 20 and 25 min heat treatments at 100 o C against Listeria monocytogenes. While antimicrobial activity of LAB70 (Lactobacillus lactis) was against both Listeria monocytogenes (after 20 and 25 min) and E. coli 0157:H7 (after 15, 20 and 25 min) heat treatment at 100 o C. All the lactic acid bacteria used in this study produced cellulose. The correlation between cellulose production (an adhesion factor) and bacteria growth was highly significant after 72 h of incubation having a R 2 = 0.800. This study offers useful information on growth and cellulose production as factors affecting the efficacy of bacteriocin produced by these strains which could be good for biopreservation.

Insight into Potential Probiotic Markers Predicted in Lactobacillus pentosus MP-10 Genome Sequence

“…Furthermore, L. pentosus MP-10 also had genes coding for cellulose synthase (two genes exclusive to L. pentosus MP-10 and two other genes) involved in cellulose synthesis ( Table 3 ), which could accumulate cellulose on the cell wall surface as an extracellular matrix for cell adhesion and biofilm formation to protect the bacteria. Cellulose production has been reported in lactic acid bacteria ( Adetunji and Adegoke, 2007 ); however, no reports were found of cellulase production, although some Lactobacillus sp. genomes exhibit cellulase genes such as L. delbrueckii subsp.…”

Potential Probiotic Characterization of Lactobacillus plantarum Strains Isolated from Inner Mongolia “Hurood” Cheese

“…Ingestion with the bacterial powder preparation of L. plantarum or cheese containing L. plantarum (10.0 log CFU per day for 3 weeks) was found to be safe [52]. Recently, L. plantarum strains have been isolated in a wide variety of traditional cheese products, such as different Italian and Iranian cheese varieties [9], Greek Melichloro cheese [42], Polish golka cheese [51], Serbian Zlatar cheese [56], Turkish Karin Kaymak cheese [55], Tibetan Qula cheese [17], Indian camel cheese [40], Brazilian ovine cheese [38], and West African soft cheese [4].…”

Antimicrobial activity of some lactic acid bacteria isolated from local environment in Egypt

“…Twelve of them were bacteriocinproducing isolates of which two isolates were identified as L. lactis subsp lactis and Enterococcus faecium. In Nigeria, Adetunji and Adegoke (2007) identified L. plantarum and Lactobacillus brevis as the most dominant bacteriocin-producing LAB strains isolated from West African soft cheese however Lactococcus lactis, streptococcus lactis and Lactobacillus fermentum were less dominant. In France, Ennahar et al (1996) identified six bacteriocin-producing LAB isolates from cheese including three Lactococcus strains, two Enterococcus strains and one Lactobacillus strain which was active against Listeria organism.…”