Isolation and preliminary characterisation of bacteriocin produced by Enterococcus faecium GHB21 isolated from Algerian paste of dates “ghars”

Merzoug, Mohamed; Dalache, Fatiha; Karam, Halima Zadi; Karam, Nicole

doi:10.1007/s13213-015-1165-3

Cited by 9 publications

(7 citation statements)

References 42 publications

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“…However, a 50% loss of this activity at pH 12 (533 AU/ml) was noticed (Table 1). Similar results were observed for the bacteriocins produced by E. faecium ST5Ha (Todorov et al, 2010) and E. faecium GHB21 (Merzoug et al, 2015). The resistance to heat and to a wide pH range is an important characteristic for the application of this bacteriocin GHB26 as food biopreservative.…”

Section: Effect Of Temperature and Phsupporting

confidence: 80%

“…Each bacteriocin has unique properties and a particular efficiency in targeting microbial pathogens. This is why isolation and purification of new bacteriocins will be always beneficial (Elegado et al, 1997;Merzoug et al, 2015).The purification of bacteriocin uses different strategies depending on the properties of the producer bacteria and the experimental conditions available (Cintas, 1997), but it follows a common protocol that includes salt precipitation and various chromatography combinations like gel filtration, ion-exchange, hydrophobic-interaction, and reverse phase -high performance liquid chromatography from culture supernatants (Altuntas, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Characterization and purification of bacteriocin produced by Enterococcus sp. GHB26 isolated from Algerian paste of dates Ghars

Kout¹,

Dalache²,

Zadi‐Karam³

et al. 2016

Afr. J. Microbiol. Res.

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Strain Enterococcus sp. GHB26, isolated from the Algerian paste of dates "Ghars", produced a bacteriocin. This bacteriocin was inactivated by proteolytic enzymes. Antibacterial activity of the bacteriocin was heat stable at 120°C for 20 min (533 AU/ml), stable at pH range of 2 to 12 and resistant to chemicals (SDS, EDTA, NaCl, Tween 80, Urea). The active bacteriocin from the cell-free supernatant of Enterococcus sp. GHB26 was purified by precipitation with ammonium sulfate followed by various combinations of gel filtration on a Sephadex G-25 column, cation exchange chromatography on a CMSephadex Cellulose column and reverse phase-high performance liquid chromatography on a C18 column. The bacteriocin was eluted as a single peak on the chromatogram from reverse phase-high performance liquid chromatography attesting the purity of this bacteriocin. The bacteriocin exhibited a bactericidal mode of action. Sodium dodecyl sulphate -polyacrylamide gel electrophoresis indicated that molecular weight of this bacteriocin is close to 3.5 kDa.

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Section: Effect Of Temperature and Phsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Characterization and purification of bacteriocin produced by Enterococcus sp. GHB26 isolated from Algerian paste of dates Ghars

Kout¹,

Dalache²,

Zadi‐Karam³

et al. 2016

Afr. J. Microbiol. Res.

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“…They could also contribute to the prevention of food spoilage and contamination (Hassanzadazar, Ehsani, & Mardani, ; Leroy, Foulquie Moreno, & De Vuyst, ). Bacteriocin produced by E. faecium GHB21, isolated from the Algerian traditional paste of dates “ghars,” was active against either Gram‐positive or Gram‐negative bacteria, including some pathogenic and/or spoilage bacteria (Merzoug, Dalache, Zadi Karam, & Karam, ). In our study, Enterococcus isolates showed moderate inhibitory activity on tested indicator stains, which were also isolated from the same cheese.…”

Section: Discussionmentioning

confidence: 99%

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Muruzović

Mladenović

Žugić-Petrović³

et al. 2018

J Food Process Preserv

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In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, using agar‐well diffusion method, was evaluated. Briefly, three different genera of LAB (Enterococcus [32%], Lactococcus [53%], and Lactobacillus [15%]) were identified. The members of the genus Enterococcus were Enterococcus faecium and Enterococcus faecalis. The member of genus Lactococcus was Lactococcus lactis subsp. lactis var. diacetylactis. The members of genus Lactobacillus were Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus paracasei subsp. paracasei. The antagonism of LAB on the growth of Escherichia coli ATCC 25922, Proteus mirabilis ATCC 12453, Klebsiella oxytoca KGPMF1, Klebsiella ornithinolytica KGPMF8, and Aeromonas hydrophila was examined. All tested isolates inhibited the growth of at least one indicator strain with growth inhibition zone from 10 to 21 mm. Results indicated that LAB demonstrated the potential of food biopreservation. Practical applications Traditionally made cheeses represent excellent source of unexplored microflora, especially of autochthonous lactic acid bacteria (LAB). In cheese from Sokobanja, the isolated LAB genera were Lactobacillus sp., Lactococcus sp., and Enterococcus sp. Also, the physiological activity of LAB, as well as their interaction with enterobacteria, which also was isolated from the mentioned cheese, was investigated. The results of this study demonstrated potential of LAB to interact agonistically with the growth of enterobacteria, which was important due to the well‐known fact that enterobacteria could affect the organoleptic properties of cheese. LAB showed potential of food biopreservation. Further investigation should include antagonistic potential related to food‐borne bacteria and the mechanisms of action.

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“…Genomic DNA was subjected to 16S rDNA amplification by PCR using 27f (5´-AGAGTTTGAT CCTGGCTCAG-3´) and 1512r (5´-ACGGCTACCTTGTTACGACTT-3´) [23]. The reaction mixture was done in a final volume of 50 µL with 29 µL of sterile Milli Q water, 7 µL of 10x Taq buffer, 4 µL of each primer (10 pmol/µL), 1 µL of dNTP Mix, 1 µL of Taq Polymerase, and 4 µL of extracted genomic DNA (100 ng/µL).…”

Section: S Rdna Amplification and Molecular Identificationmentioning

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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Isolation and preliminary characterisation of bacteriocin produced by Enterococcus faecium GHB21 isolated from Algerian paste of dates “ghars”

Cited by 9 publications

References 42 publications

Characterization and purification of bacteriocin produced by Enterococcus sp. GHB26 isolated from Algerian paste of dates Ghars

Characterization and purification of bacteriocin produced by Enterococcus sp. GHB26 isolated from Algerian paste of dates Ghars

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

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

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