Antimicrobial Activity and Characterization of Bacteriocin of  Acetobacter tropicalis S3O1: A Novel Methionine Producing  Bacteria Isolated from Sago Industrial Waste

Arunkumar, N.; Sundharam, S.P.

doi:10.20546/ijcmas.2017.612.086

Cited by 2 publications

(1 citation statement)

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“…For example, Acetobacter cibinongensis and Acetobacter syzygii showed significantly broader spectrum of antimicrobial activity than Acetobacter indonesiensis (Haghshenas et al, 2015b). Another recent study reported that Acetobacter tropicalis produced bacteriocin against B. cereus (Nagarathinam & Sundharam, ). Considering that the antimicrobial activity of acetic acid bacteria is the poorly understood compared to that of lactic acid bacteria and fungi, future studies should be followed to elucidate the antimicrobial mechanisms of acetic acid bacteria and find their key compounds.…”

Section: Discussionmentioning

confidence: 99%

Microbial composition of Korean kefir and antimicrobial activity of Acetobacter fabarum DH1801

Kim

Seo

2019

Journal of Food Safety

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Kefir is a probiotic dairy product containing multiple species of lactic acid bacteria, acetic acid bacteria, and yeast, with varying microbial composition depending on geographical origin. In the present study, we characterized the acetic acid bacterial population in Korean kefir by next-generation sequencing-based community analysis and isolated a novel acetic acid bacterial strain, Acetobacter fabarum DH1801. To evaluate its potential application in the food industry, the antimicrobial activity of A. fabarum DH1801 against seven foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Cronobacter sakazakii, Salmonella Enteritidis, enterotoxigenic Escherichia coli, and Shigella flexneri) was analyzed by growth curve analysis. Remarkably, the culture filtrate of the novel isolate inhibited the growth of all seven pathogenic bacteria in a dose-dependent manner, which was superior to acetic acid solution of same pH value. Our findings suggest that the A. fabarum DH1801 strain forms a protective barrier during kefir fermentation against contamination by foodborne pathogens.

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Section: Discussionmentioning

confidence: 99%