Probing of an Appreciable Antimicrobial Compound Producing Lactobacillus Strain from Milk Products of Thanjavur Region, Tamil Nadu and its Enhanced Production

Abstract

Lactobacillus is a heterogeneous class of lactic acid strains that synthesize bioactive compounds which contribute many health benefits to our mankind. Focusing this view, different Lactobacillus strains were collected from dairy products and were screened for their bioactive efficiencies against an infant diarrheal bacterial pathogen. 11 morphologically unique Lactobacillus strains were procured from curd, yoghurt and buttermilk purchased from the Thanjavur region, Tamil Nadu, India. While screening on a microtiter plate-based test, YMP3 revealed the best antimicrobial activity against a human pathogenic Vibrio cholerae with 67.8±2.1% inhibition. Further, the most appreciable strain was molecularly identified as Lactobacillus apis YMP3 based on 16S rRNA sequencing methodology. Based on the growth kinetics profile, this strain showed maximum production of antimicrobial compound between 72 to 108hrs of incubation. Furthermore, this strain evidenced the cultural conditions of pH 6.5 and 35°C temperature for the appreciable production of the antimicrobial compound. Based on these overall observations, the research stood as the promising baseline data for the enhanced antimicrobial investigation of this probiotic L. apis YMP3 against many human pathogenic strains and its possibilities for drug development.

Purification and Structural Characterization of an Antimicrobial Compound, Lipoxazolidinone a Produced by a Lactobacillus Apis YMP3

“…The production and purification of an antimicrobial compound from a Lactobacillus apis YMP3 was performed in this study. This strain was previously published for its isolation from a yoghurt originated from Thanjavur region, Tamil Nadu, India and screened for the production of a promising antimicrobial agent against human pathogenic V. cholerae 4 . Further, this strain was also earlier reported for its identification performed by 16S rRNA sequence which was submitted in the NCBI GenBank nucleotide database and OM843103.1 has been provided as its accession number.…”

“…Lactobacilli have traditionally been utilized as natural biopreservatives in food and animal feed viz., Lactobacillus sp. 4 , L. plantarum 5 and Lactobacillus sp. 6 .…”