Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products

Abstract

Lactobacillus plantarum and Pediococcus pentosaceus strains isolated from dairy milk products, produced bacteriocins that displayed a wide spectrum of antimicrobial activity against Listeria ivanovii and food spoilage microorganisms. The two bacteriocins were thermally stable over a wide temperature range up to 100°C for 15 min and retained their activity at pH 2.0 to 6.0. Full bacteriocins activity were stable after three months of storage at 4 and -20°C, for 75 min of exposure to UV light, bacteriocin produced by P. pentosaceus was completely destroyed, but the second L. plantarum remained stable after the same time of exposure; treatment with proteolytic enzymes resulted in a remarkable stability of activity. Results obtained showed an increase in bacteriocins activity of the both strains against L. ivanovii on increasing the concentration of NaCl and KCl up to 5%, in presence of spices 5%, stability to acetone and hexane indicated that both surfaces were rather hydrophilic and bipolar. Further studies are required regarding suitable bioprocessing strategies for an efficient bacteriocin production process.

Inhibitory Effect of Substances Produced by Native Lactococcus lactis Strains of Tropical Fruits towards Food Pathogens

“…A previous study indicated that the activity might be linked to the intensification of bacteriocin solubility or due to the ability of acids to pass beyond the target cell membranes acidifying the cytoplasm and increasing its permeability, thus leading to inhibition of pathogen growth ( 16 ). The same trend was found by Fatima and Mebrouk ( 30 ) when they studied the inhibitory activity of bacteriocin produced by L. plantarum and Pediococcus pentaceus . Inconsistent with these results, the inhibitory activity of bacteriocin produced by L. lactis subsp.…”

Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens

“…plantarum (BLp) was quite active even passing through high temperature and pressure during sterilisation, indicating it is a heat-stable protein. Abo-Amer and Fatima and Mebrouk have reported similar observations in different studies [ 18 , 19 ], emphasising the usefulness of L . plantarum bacteriocin in food preservation procedures due to its high-temperature tolerance.…”

Antimicrobial activity of bacteriocin isolated and purified from rumen liquor collected from slaughtered goats

“…The purified sample lost its bacteriocin like activity (no zone of inhibition) at pH 2 and 12 but the treatment at pH 4, 7 and 10 did not affect the activity of the sample. The bacteriocin from Lactobacillus plantarum and Pediococcus pentosaceus was also active at the pH range of 2 to 6 (Fatima and Mebrouk, 2013). The purified bacteriocin retained its activity after treating to autoclave temperature but the activity was comparatively lesser than the activity of the bacteriocin maintained at room temperature.…”