INHIBITION OF STAPHYLOCOCCUS AUREUS IN BUFFER, CULTURE MEDIA AND FOODS BY LACIDIN A, A BACTERIOCIN PRODUCED BY LACTOBACILLUS ACIDOPHILUS OSU133

Abstract

Thirty seven strains of lactobacilli and leuconostocs were screened for bacteriocin production. A bacteriocin‐like substance (designated lacidin A) was detected in culture filtrate of Lactobacillus acidophilus OSU133. Lacidin A inhibited Enterococcus faecalis, L. acidophilus, Lactobacillus delbrueckii subsp. lactis, and Staphylococcus aureus. The bacteriocinogenic nature of lacidin A was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide and phage and by loss of activity upon hydrolysis with proteolytic enzymes. The bacteriocin is relatively heat‐stable and has considerable bactericidal action against S. aureus in phosphate buffer. Lacidin A also demonstrated bacteriostatic action against S. aureus in brain heart infusion and heat‐treated milk and liquid whole egg.

Growth kinetics of Lactobacillus acidophilus under ohmic heating

“…L. acidophilus OSU133, used in this study, is a lactic acid bacterium with significance to the dairy industry and human health. 7 We used an electric current to directly heat a medium fermented by this bacterium. This electric treatment at 3WC, when compared with conventional heating, decreased the lag period of L. acidophilus substantially, and the maximum growth slightly.…”

Inhibition of Staphylococcus aureus in dairy products by enterocin AS-48 produced in situ and ex situ: Bactericidal synergism with heat

“…To control the development of this pathogen in foods, in addition to traditional chemical and physical preservatives, several bacteriocins of lactic acid bacteria (LAB), either alone or combined with other hurdles, have been used with varying degrees of success (Alpas & Bozoglu, 2000;Laukova´, Czikkova´, Dobra´naky, & Burdova´, 1999;Liao, Yousef, Chism, & Richter, 1994;Garriga, Aymerich, Costa, Monfort, & Hugas, 2002 1996). AS-48 is a cyclic bacteriocin with a broad spectrum of activity showing remarkable stability to pH and heat (Ga´lvez, Maqueda, Valdivia, Quesada, & Montoya, 1986;Ga´lvez, Valdivia, Martı´nez-Bueno, & Maqueda, 1989a;Ga´lvez, Maqueda, Martı´nez-Bueno, & Valdivia, 1989b), which makes it an ideal candidate for application as a food biopreservative.…”

Pengaruh Bakteriosin Produksi Bakteri Asam Laktat Isolat Indonesia terhadap Jumlah Bakteri dalam Susu Pasteurisasi

“…Efek dari pengawetan dengan biopreservatif disebabkan oleh salah satu metabolit yang dihasilkan oleh bakteri tersebut, yaitu bakteriosin (Winkowski dan Montville, 1992;Barefoot dan Nettles, 1993). Bakteriosin mempunyai efek bakterisida atau bakteriostatik terhadap bakteri yang sensitif baik yang patogen maupun bakteri perusak atau pembusuk (Liao et al, 1994;Schillinger et al, 1995). Nisin adalah bakteriosin yang diakui penggunaannya dalam bahan makanan oleh Food and Drugs Administration (FDA) Amerika Serikat, Food and Agriculture Organization (FAO) dan World Health Organization (WHO) .…”

“…Tidak adanya aktivitas terhadap S. aureus diperlihatkan juga oleh lasidin A produksi Lb. acidophillus OSU 133 (Liao et al, 1994).…”