Large-scale purification of a bacteriocin produced by Leuconostoc mesenteroides subsp. cremoris using diatomite calcium silicate

Ogunbanwo

2023

SAJRM

This study was conducted to determine the antimicrobial effect of Lactic acid bacteria on food-borne pathogens isolated from some fruits sold in Ibadan, Nigeria. Lactobacillus species isolated from healthy fruits include L. casei, L. brevis, L. desidosus, L. jenseni, Lactiplantibacillus plantarum and Fructilactobacillus spp. while Aeromonas hydrophylia, Enterobacter aerogene, Escherichia coli, Salmonella typhii, Shigella dysentriae, Pseudomonas fluorescens, Bacillus megaterium, Candida valida, Saccharomyces cerevisiae, Rhizopus stolonifer were isolated from spoilt fruits using pour plate technique and biochemical test. Gram-negative isolates were 100% resistant to Cefuroxime, Amoxycillin/Clauvulanate, and Ampicillin while 93.75% of the isolates were highly sensitive to Ofloxacin. Gram-positive isolates were 100% resistant to Cloxicillin and highly sensitive to Ofloxacin and Gentamycin using an antibiotic disc. Lactiplantibacillus plantarum had the highest amount of Lactic acid (5.6 g/l) while L. casei had the lowest yield (3.6 g/l) at 48 hours. L. casei had the highest amount of hydrogen peroxide (0.00036 g/l) while Lactiplantibacillus plantarum. and Fructilactobacillus spp. had the lowest yield (0.00021 g/l) at 48 hours. The highest amount of diacetyl (3.01 g/l) was produced by L. jenseni while the lowest amount was observed in L. brevis (0.43 g/l) at 48 hours. The maximum inhibitory activity was observed in L. brevis against B. megaterum with a diameter of 18mm zone of inhibition while the minimum activity by L. desidosus, L. jenseni, Fructilactobacillus spp. was observed against B. subtilis and Lactiplantibacillus plantarum against K. pneumoniae with diameter 8 mm zone of inhibition. The antimicrobial compounds produced by the Lactic Acid Bacterial had antimicrobial effects on food-borne pathogens.

Section: Resultsmentioning

confidence: 99%

Antimicrobial Effects of Lactic Acid Bacteria on Food-Borne Pathogens Isolated from Some Fruits Sold in Ibadan, Nigeria

Ogunbanwo

2023

SAJRM

Critical Reviews in Food Science and Nutrition

Wine microbiome: A dynamic world of microbial interactions

Liu

Rousseaux

Tourdot-Maréchal

et al. 2015

180

Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.

Critical Reviews in Food Science and Nutrition

Novel approaches to purifying bacteriocin: A review

Jamaluddin

Stuckey

Ariff

et al. 2017

Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality. However, this new market depends on the success of novel downstream separation schemes from various types of crude feedstocks which are both effective and economic. This review focuses on the downstream separation of bacteriocin from various sources using both conventional and novel techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.