Bacteriocins Produced by Lactic Acid Bacteria a Review Article

Zacharof, Myrto-Panagiota; Lovitt, Robert W.

doi:10.1016/j.apcbee.2012.06.010

Cited by 338 publications

(252 citation statements)

References 14 publications

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“…Among the Gram positive (+) bacteria, lactic acid bacteria (LAB) have gained particular attention nowadays, due to the production of bacteriocins [1]. Lactic acid bacteria (LAB) play an essential role in the majority of food fermentations, and a wide variety of strains are routinely employed as starter cultures in the manufacture of dairy, meat, vegetable, and bakery products.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Iranmanesh¹,

Ezzatpanah²

2015

J Food Process Technol

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Ethnic people of Iran consume variety of traditional fermented milk products including buttermilk made from ewe's milk. The purpose of this study was to isolate and characterize bacteriocin producing by Lactic acid bacteria from these products, and to exploit their potential as bio preservative. Ten strains of Lactic acid bacteria isolated from ewe's milk, traditional yoghurt and sour buttermilk from different areas in Azarbayjan-e-sharqi, Iran were screened for their ability to produce bacteriocin like inhibitory substances (BLIS). According to results, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis, Pediococcus acidilactici were shown to produce proteinaceous substances inhibitory against a number of Gram positive and negative bacteria including Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritidis. The inhibitory activities of two Lactic acid bacteria (Lactobacillus paracasei and Pediococcus acidilactici isolated from ewe milk and buttermilk respectively) were unaffected by the action of pH neutralization and hydrogen peroxide while completely inhibited in the presence of proteolytic enzymes. The kinetic of bacteriocin like inhibitory substances against Staphylococcus aureus indicated a direct relationship between the growth rate and the amount of bacteriocin produced. The inhibitory activity of these lactic acid bacteria started in the early logarithmic phase and continued to the end of exponential phase. During ultrafiltration studies, bacteriocins produced by Pediococcus acidilactici, Lactobacillus paracasei were able to pass through the cellulose membranes with10 and 30 KDa. Titre of bacteriocins produced by Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis were estimated 1600 AU/mL while the titre for bacteriocin which produced by Pediococcus acidilactici was calculated as 3200 AU/mL.

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Section: Introductionmentioning

confidence: 99%

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Iranmanesh¹,

Ezzatpanah²

2015

J Food Process Technol

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“…Their production is a desirable trait among LAB from the perspective of controlling microbial populations in fermented foods in order to extend product shelf-life and also for safety purposes (Zacharof and Lovitt, 2012).…”

Section: Introductionmentioning

confidence: 99%

Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese

Morales-Estrada

López-Merino

Gutiérrez‐Méndez

et al. 2016

Polish Journal of Microbiology

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A b s t r a c tDuring a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38 was isolated. Based on the 16S rRNA gene nucleotide sequencing (516 pb accession no KJ210322) and phylogenetic analysis, the isolate was identified as Pediococcus acidilactici. Neutralized cell-free supernatant was tested for antimicrobial activity against 17 Gram-negative and Gram-positive pathogens. Growth inhibition was achieved against Listeria monocytogenes (supplier or indication or source), Staphylococcus aureus, Vibrio vulnificus, Vibrio cholerae O1 Ogawa, Vibrio cholerae NO 01 and Salmonella enterica subsp. Enterica serovar Typhimurium. Bacteriocin-like substance, after heating at 121°C for 15 min it remained stable and its antimicrobial activity was observed at pH ranging from 1.0 to 10.0 but inactivated by α-chymotrypsin and proteinase K. Strain QC38 was able to grow in 1-9% NaCl concentration. The plate overlay assay showed an approximate size of bacteriocin-like substance between 3.4 and 6.5 kDa. P. acidilactici QC38 harboured a plasmid that contains a gene for a pediocin (PA-1). 280and Tetragenococcus halophilus) have previously been detected in Cotija cheese (Morales et al., 2011) without identification of those producing bacteriocins.The present work, aimed to identify the halotolerant lactic acid bacteria isolated from Cotija cheese and its antimicrobial activity. The bacteriocin produced by the isolate were also characterized. Experimental Materials and MethodsScreening for bacteriocin-producing lactic acid bacteria. Cotija cheese samples were collected from the mountain range of Michoacán, México as 20 g of cheese were added to 180 ml of peptone water. Then, the mixture was serially diluted with peptone water and plated on MRS and M-17 agar (Oxoid, Basingstoke, Hampshire, England) and supplemented with cycloheximide at 1 µg/ml to prevent growth of yeast and molds. The plates were incubated at 28°C for two to three days. The isolates were evaluated by cell morphology and Gram's stain reaction. The isolates were screened for bacteriocin production using the spot on the lawn assay using MRS plates (Moraes et al., 2010). Five µl of each isolated strain was spotted on MRS plates and incubated at 28°C for 24 h. After incubation, the plates were overlaid with 10 ml of BHI soft agar and inoculated with 10 5 CFU/ml of every tested pathogenic indicator strain. Then, the inhibition zone around the spots revealed potency of antibacterial activity.Biochemical identification of isolated bacterio cinproducers. Phenotypic identification was performed using Gram´s staining and an H 2 O 2 production test. Fermentation of carbohydrates was done by API 50 CHL system (BioMérieux, Inc,.Hazelwood Missouri, USA).Identification of the isolate by 16S rDNA sequencing and phylogenetic analysis. Bacteriocin-like substance producers were identified by 16S rDNA sequencing to confirm the results obtained from the biochemical identification. DNA was extracted using the modified method described by Wilson (2001)...

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“…As for S. aureus only the time 48 hours showed a significant difference (P<0.05) between the pathogens in the presence of absence of the probiotic. Also, bacteriocins, active proteins produced by some microorganisms, can have antimicrobial action, as well as some lactic bacteria with bactericidal action (ZACHAROF & LOVITTB, 2012;YANG et al, 2012;PEREZ et al, 2014), and that also compete for nutrients. Some bacteriocins have already shown to be active against several microorganisms such as Bacillus cereus, Clostridium perfringens, Listeria monocytogenes and S. aureus (CLEVELAND et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens

Rosa

Esper²,

Cabral³

et al. 2015

Cienc. Rural

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Bacteriocins Produced by Lactic Acid Bacteria a Review Article

Cited by 338 publications

References 14 publications

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese

Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens

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