Enhancement of novel extracellular bacteriocin production by media optimization using LAB isolate from meat

Danial, Enas N.; Al-Zahrani, Salha H. M.; Al-Mahmoudi, Zahra Al-Hassan Mohammad

doi:10.7324/japs.2016.601203

Cited by 8 publications

(7 citation statements)

References 14 publications

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“… 188 Several studies have identified bacteriocin‐producing strains of leuconostocs (Table 6 ). 189 , 190 , 191 Most Leuconostoc bacteriocins are classified as Class II, which are small (less than 10) and heat stable. They are non‐lanthionine‐containing bacteriocins without post‐translational modification.…”

Section: Classification Of Bacteriocinsmentioning

confidence: 99%

Bacteriocins: Properties and potential use as antimicrobials

Darbandi

Asadi

Ari

et al. 2021

Clinical Laboratory Analysis

205

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A variety of bacteriocins originate from lactic acid bacteria, which have recently been modified by scientists. Many strains of lactic acid bacteria related to food groups could produce bacteriocins or antibacterial proteins highly effective against foodborne pathogens such as Staphylococcus aureus, Pseudomonas fluorescens, P. aeruginosa, Salmonella typhi, Shigella flexneri, Listeria monocytogenes, Escherichia coli O157:H7, and Clostridium botulinum. A wide range of bacteria belonging primarily to the genera Bifidobacterium and Lactobacillus have been characterized with different health‐promoting attributes. Extensive studies and in‐depth understanding of these antimicrobials mechanisms of action could enable scientists to determine their production in specific probiotic lactic acid bacteria, as they are potentially crucial for the final preservation of functional foods or for medicinal applications. In this review study, the structure, classification, mode of operation, safety, and antibacterial properties of bacteriocins as well as their effect on foodborne pathogens and antibiotic‐resistant bacteria were extensively studied.

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Section: Classification Of Bacteriocinsmentioning

confidence: 99%

Bacteriocins: Properties and potential use as antimicrobials

Darbandi

Asadi

Ari

et al. 2021

Clinical Laboratory Analysis

205

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“…Our obtained results showed that LAB isolates were inhibited the growth of the Gram-positive and Gram-negative indicator bacteria, which might be related to bacteriocins productions and peptides with bactericidal activities against those strains of related species [30]. Also Danial et al (2016) [31] found that the inhibition zone was screened by agar well diffusion method of forty isolates of lactic acid bacterial strains was ranged from 24.00 to 18.33 mm against E. coli ATCC and S. aureus ATCC25923 respectively. Molecular identification of LAB, using DNA sequencing of 16S, and according to Nocker et al (2004), [32] amplification 16S sequences of bacteria can produce 750bp amplicon.…”

Section: Figure (5): Ph Effects On Bacteriocin(s) Productions By Lactobacillus Plantarum H7 Isolatesmentioning

confidence: 71%

“…These results are incompatible with Barman et al (2018) [36]. Danial et al (2016) [31] recorded the best conditions for bacteriocin production by Leuconostoc mesentroides in static incubation culture at 35°C for 24 hr. and pH 6.2.…”

Section: Figure (5): Ph Effects On Bacteriocin(s) Productions By Lactobacillus Plantarum H7 Isolatesmentioning

confidence: 76%

Antibacterial Activity of Bacteriocin Produced by Lactobacillus plantarum Isolated from Horse Milk

Alzahrani¹

2021

Int j pharm phytopharm res

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Lactic acid bacteria (LAB) effects are related to producing anti-microbial agents as bacteriocin. Our target is to isolate LAB from different horse milk samples and investigates its antimicrobial activities against many pathogenic bacteria. LAB was isolated from horse milk from Al-Taif city in Saudi Arabia on MRS medium. By agar well diffusion method, twelve LAB isolates demonstrated that the antibacterial activities against Grampositive bacteria S. aureus ATCCBAA977, ST. pneumonia ATCC49619, and E. coli ATCC35218, P. aeruginosa ATCC27853. According to the 16S rDNA sequence, the highest activity LAB isolate was presented in a gene bank such as Lactobacillus plantarum with an identity of 99% under accessory LBP 135401.1. The results showed that the incubation at 35 ° C for 24h at pH 6.5 were the best conditions for producing the largest quantity of bacteriocin.

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“…LAB grows naturally in traditional fermented food products such as peda fish, and some obtained are Lactobacillus, Pediococcus, Enterococcus, Weisella, and Leuconostoc species [3]. In addition, it has the potential of being substituted as antibiotics and biopreservatives in traditional fermented foods [4], and its inappropriate consumption can cause biological resistance [5]. Therefore, the LAB is chosen as one of the alternatives to limit the use of antibiotics and not cause side effects on human health.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Temperatures and pH on Bacteriocin Activity of Lactic Acid Bacteria Strain Pr 4.3L From Peda Fish

Amarantini¹,

Prakasita²,

Cahyani³

2021

Advances in Social Science, Education and Humanities Research

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Lactic acid bacteria (LAB) produce bacteriocin, which is potentially administered as biopreservative. It is important to study bacteriocin continuously from an applied perspective. However, isolate LAB strain Pr 4.3L obtained from peda fish are known to produce antimicrobial compounds such as bacteriocin. Therefore, it is important to optimize the production of bacteriocin from these strains by examining the effect of incubation temperatures and pH on the activity of LAB strain Pr 4.3L. The biomass of lactic acid bacteria strain Pr 4.3L was grown in MRS broth medium with pH conditions of 4-8 which was adjusted using 1 N HCl and NaOH. Furthermore, the culture was incubated at 30 and 37°C for 36 hours, and the bacteriocin activity was tested for its inhibition against pathogenic bacteria (S.aureus ATCC 25923, S.typhi BPE 122.4 CCA and S.typhi NCTC 786) using agar well diffusion method. The treatment at 30°C on MRS broth medium with a pH of 7 is the best growth condition for bacteriocin production. Under these conditions, antimicrobial and bacteriocin activities are more inhibited than other treatments. This inhibition showed a broad-spectrum against indicator bacteria (S.aureus ATCC 25923, S.typhi BPE 122.4 CCA and S.typhi NCTC 786). Therefore, the results provided useful information on the potential of bacteriosinogenic LAB as a natural preservative.

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Enhancement of novel extracellular bacteriocin production by media optimization using LAB isolate from meat

Cited by 8 publications

References 14 publications

Bacteriocins: Properties and potential use as antimicrobials

Bacteriocins: Properties and potential use as antimicrobials

Antibacterial Activity of Bacteriocin Produced by Lactobacillus plantarum Isolated from Horse Milk

The Effect of Temperatures and pH on Bacteriocin Activity of Lactic Acid Bacteria Strain Pr 4.3L From Peda Fish

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