In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk

Avaiyarasi, Natarajan Devi; Ravindran, A. David; Venkatesh, Perumal; Arul, Venkatesan

doi:10.1016/j.foodcont.2016.04.036

Cited by 58 publications

(43 citation statements)

References 54 publications

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“…Antimicrobial activity of NCFSs was determined by ADA, according to Avaiyarasi et al [16] with some modifications. TSAYE agar was seeded with 10 8 cells of each indicator strain in 10:1 relation liquid agar/inoculum.…”

Section: Antimicrobial Activity By Agar Diffusion Assay (Ada)mentioning

confidence: 99%

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Venegas-Ortega

Flores‐Gallegos

Aguilar

et al. 2020

Foods

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The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates obtained from Chihuahua cheese manufacturing and during a ripening period of nine months. The antimicrobial screening was done by spot-on-the-lawn tests, using Listeria monocytogenes and Escherichia coli as indicator microorganisms; proteolysis was tested in casein-peptone agar and lipolysis in Mann–Rogosa–Sharpe (MRS)-tributyrin agar. More than 90% of the isolates hydrolyzed the casein, but only 30% hydrolyzed tributyrin; the inhibition of L. monocytogenes in the spot-on-the-lawn assay was used to select 39 isolates that had a bigger inhibition zone (>11.15 mm ± 0.3) than the control (Nisin producer Lactococcus lactis BS-10 Chr Hansen). The selected isolates were grown in MRS to obtain the neutralized cell-free supernatants and verify their antimicrobial activity by agar diffusion and the percentage of growth inhibition techniques. The selected isolates were also growth in casein peptone broth, and the cell-free supernatants were used for the determination of antioxidant activity by the radical scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) techniques. The results were analyzed to identify similarities by cluster analysis, based on their antimicrobial and antioxidant capacities. The isolates were arranged into six clusters; one cluster that included 12 isolates demonstrated L. monocytogenes (784–2811 mm2/mL AU by agar diffusion assay) and E. coli (41%–47% growth inhibition) antimicrobial activity. The isolates clustered in these groups also showed competitive inhibition of both radicals (11%–19% of DPPH and 50%–60% of ABTS). The isolates from cluster one were also identified by 16S rDNA amplification and were identified as Enterococcus faecium. Traditional products such as Chihuahua cheese can be a source or lactic acid bacteria with metabolic properties that can be used in food preparation and preservation.

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Section: Antimicrobial Activity By Agar Diffusion Assay (Ada)mentioning

confidence: 99%

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Venegas-Ortega

Flores‐Gallegos

Aguilar

et al. 2020

Foods

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“…The supernatant then centrifuged for 10000 g for 20 minutes, at 4 o C. Then filtered using millipore 0, 22 µm, and neutralized its pH to 6-6.5 using NaOH. Crude was then used to observe the bacteriocin production qualitatively, which expressed in arbitrary unit (AU/mL) against S. aureus according to the following equation (1) (Thirumurugan et al 2015;Avaiyarasi et al 2016).…”

Section: Optimization Production Of Enterocin Enterococcus Faecalis K2b1mentioning

confidence: 99%

“…Bacteriocin can be produced in a liquid substrate, and MRS broth often found to be the most prominent for growth of LAB and bacteriocin production. Bacteriocin generally produced at logarithmic phase until the stationary phase (Avaiyarasi et al 2016;Yi et al 2016;Bello et al 2018;Sidek et al 2018;Tankoano et al 2019). However, each BAL has a different growth rate, and also requires different initial medium pH for its growth (Yusuf and Hamid 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimization and characterization of enterocin Enterococcus faecalis K2B1 isolated from Toraja’s Belang Buffalo Milk, South Sulawesi, Indonesia

et al. 2020

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Abstract. Alang H, Kusnadi J, Ardyati T, Suharjono. 2020. Optimization and characterization of enterocin Enterococcus faecalis K2B1 isolated from Toraja’s Belang Buffalo Milk, South Sulawesi, Indonesia. Biodiversitas 21: 1236-1242. The growing bacterial resistance needs to be controlled with effective antimicrobials. Bacteriocins are proteinaceous toxins produced by bacteria to inhibit the growth of pathogens. Bacteriocin industry has substantially grown, replacing the role of chemical preservatives in enhancing shelf-life and food safety. Bacteriocin produced by genera Enterococcus can be used as an antimicrobial against pathogen. In this study, we used Enterococcus faecalis K2B1 which was first isolated from Toraja’s Belang Buffalo Milk Makassar, Indonesia. The study aimed to optimization and characterization of Enterocinroduced by Enterococcus faecalis K2B1, isolated from Toraja’s Belang buffalo milk. Research Method: including optimization and characterization of antimicrobial metabolite (BLIS) using MRS broth with different initial pH (pH 6, 7 and 8), and partial purification with ammonium sulfate on different concentration (40, 60 and 80 %). Result showed that BLIS production was most optimal on MRS broth at initial pH of 8 after13th hour fermentation, at late exponential phase. BLIS characterization visibly active at high temperatures and very wide range of pH, and disappeared after treating with proteinase-K. Crude had a broad spectrum, was sensitive to Proteinase-K and estimated to have molecular weight of 5 kDa.

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“…Whereas, bacteriocin CAMT2 produced by Bacillus amyloliquefaciens displayed antimicrobial activity against both Gram-positive and negative bacteria and yeast (An et al, 2015). Likely, L. sakei GM3 displayed a broad spectrum of antagonistic activity against Candida spp., Gram-negative and positive bacterial strains (Avaiyarasi et al, 2016). Likewise, several reports detailing the antagonistic property of bacteriocin-producing microbes, and their activities were mostly varied (Ayed et al, 2015;Biscola et al, 2013;Cavicchioli et al, 2017;Gao et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products

et al. 2020

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In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk

Cited by 58 publications

References 54 publications

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Optimization and characterization of enterocin Enterococcus faecalis K2B1 isolated from Toraja’s Belang Buffalo Milk, South Sulawesi, Indonesia

Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products

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