Optimization of bacteriocin production by Lactobacillus acidophilus AA11, a strain isolated from Egyptian cheese

Abo‐Amer, Aly E.

doi:10.1007/s13213-010-0157-6

Cited by 46 publications

(19 citation statements)

References 47 publications

(53 reference statements)

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“…In agreement with our study, Iyapparaj et al (2013), Abo-Amer (2011) and Moreno et al (2003) showed maximum bacteriocin yield by LAB in the presence of lactose as a source of carbon in the production medium. On the other hand, the antagonistic activity of bacteriocin was increased when glucose was added to the medium (Ekhay et al 2013; Todorov 2008).…”

Section: Discussionsupporting

confidence: 93%

Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India

Aarti¹,

Khusro²,

Arasu

et al. 2016

SpringerPlus

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Lactic acid bacteria (LAB) isolated from various foods are important due to their potential to inhibit microorganisms, including drug-resistant bacteria. The objectives of this investigation were to isolate and identify antibacterial substances producing LAB from Hentak, a traditional fermented fish product of Manipur (North-East India), and to optimize the production of antagonistic substances present in cell free neutralized supernatant (CFNS) against enteric bacterial pathogens using the ‘one factor at a time’ (OFAT) method. Out of 10 LAB, the most potent bacterium producing antibacterial substances was isolated and identified as Lactobacillus pentosus strain LAP1 based upon morphological, biochemical and molecular characterization. MRS (de Man, Ragosa and Sharpe) medium was determined to provide better bactericidal activity (AU/ml) than other tested media against the indicator enteric bacteria, including Staphylococcus epidermidis MTTC 3615, Micrococcus luteus MTCC 106, Shigella flexneri MTCC 1457, Yersinia enterocolitica MTCC 840 and Proteus vulgaris MTCC 1771. The culture conditions (pH: 5, temperature: 30 °C and inoculum volume: 1 %) and medium components (carbon source: lactose and nitrogen source: ammonium chloride) were observed to be the most influential parameters of significant antagonistic activity of CFNS against the enteric pathogens. MRS medium supplemented with Tween20 effectively stimulated the yield of antibacterial substances. The CFNS of strain LAP1 exhibited sensitivity to proteolytic enzyme (pepsin) treatment and heat treatment (60 °C for 60 min, 100 °C for 30 min and 121 °C for 15 min) and lost its inhibitory properties. The CFNS was active at an acidic (pH 3.0) to neutral pH (pH 7.0) but lost its antagonistic properties at an alkaline pH. The CFNS obtained from strain LAP1 scavenges the DPPH (1,1-diphenyl-2 picrylhydrazyl) significantly in a concentration-dependent manner within the range of 8.8 ± 0.12–57.35 ± 0.1 %. The OFAT-based approach revealed the baseline for statistical optimization, the scale-up process and efficient production of CFNS by L. pentosus strain LAP1, which could be used as a potential antibacterial and free radical scavenging agent.

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Section: Discussionsupporting

confidence: 93%

Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India

Aarti¹,

Khusro²,

Arasu

et al. 2016

SpringerPlus

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“…The optimum temperature for growth and bacteriocin production are correlated as observed in lactocin A, 89 94 The optimal temperature for bacteriocin production may not be similar to that of optimal temperature for bacterial growth. 21,30,95,96 There are also reports on maximum bacteriocin production at suboptimal growth temperatures. In the case of amylovorin L471, slow growth at low temperature was suggested to be attributed to the release of more energy for bacteriocin production by L. amylovorus DCE 471.…”

Section: Temperaturementioning

confidence: 99%

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

et al. 2017

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Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce various types of antimicrobial compounds, the most important being bacteriocins. Bacteriocins and bacteriocin-producing cultures have the potential to increase the shelf-life of foods and contribute towards decreasing the incidence of food-borne diseases. In this respect, food preservation through in situ production of bacteriocins by LAB introduced into the food system would be the most logical approach. However, there is a need to understand the relationship between bacterial growth and bacteriocin production in various types of food system. Bacteriocin production by LAB is dependent on a number of factors such as the types of carbon and nitrogen sources and their concentrations in the media formulation. Other factors which need to be considered are the culture conditions which include pH, temperature and aeration which greatly influence the cultivation performance of bacteriocins producing LAB. Economic aspects pertaining to the optimization of fermentation process for the enhancement of bacteriocin production should also be given due considerations. Failure to acknowledge or recognize this hidden economic element would be a substantial financial loss to the industry especially from the point of view that the product is costly and highly sought after. Thus, the fermentation factors which influence the production of bacteriocins by LAB and the approaches to improve the production not only in term of yield and productivity but also in term of economic and regulation are reviewed in this paper.

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“…Also the use of CaCl 2 in the manufacture process of Cheddar cheese might have affected the activity of the bacteriocin. According to Abo‐Amer (2011) and Arakawa et al. (2009), the presence of CaCl 2 in the cultivation broth resulted in a dramatic reduction in bacteriocin production by Lactobacillus acidophilus AA11 and Lactobacillus gasseri LA158, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of a bacteriocin‐producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese

Ristagno

Hannon

Beresford

et al. 2012

Int J of Dairy Tech

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In this study, the growth of chloramphenicol‐resistant bacteriocin‐sensitive indicator strain Lactobacillus casei DPC 2048CM was evaluated in Cheddar cheese made with bacteriocin‐producing Lactobacillus paracasei DPC 4715. No suppression of growth of the indicator strain was observed in the cheese during ripening, and no bacteriocin production by L. paracasei DPC 4715 was detected by the well diffusion method in cheese and cheese extracts. The bacteriocin produced by L. paracasei DPC 4715 was sensitive to chymosin and cathepsin D, and it may have been hydrolysed by the rennet used for cheese manufacture or by indigenous milk proteases.

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Optimization of bacteriocin production by Lactobacillus acidophilus AA11, a strain isolated from Egyptian cheese

Cited by 46 publications

References 47 publications

Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India

Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

Effect of a bacteriocin‐producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese

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