Production of nisin‐like bacteriocins by <i>Lactococcus lactis</i> strains isolated from vegetables

Franz, C.; Toit, Maret du; Holy, A. von; Schillinger, Ulrich; Holzapfel, Wilhelm H.

doi:10.1002/jobm.3620370307

Cited by 57 publications

(29 citation statements)

References 37 publications

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“…High acid production as indicated by MRS broth pH reductions below 4.0 or growth at pH 3.9, as well as bacteriocin production by some of the isolated LAB cultures imply a possible role in ogi biopreservation and improvement of product shelf-life Holzapfel 1997). One or more lactic acid bacterial metabolites such as lactic acid, acetic acid, hydrogen peroxide, lactoperoxidase system with H 2 O 2 , lysozyme, reuterin, diacetyl, fatty acids and bacteriocins may contribute to the inhibition of many pathogens and spoilage organisms and also of mycotoxin-forming moulds Franz et al, 1997). The reduction and later elimination of moulds and coliforms during the fermentations further indicate that they are irrelevant in ogi fermentation.…”

Section: Discussionmentioning

confidence: 99%

Comparative assessment of fermentation techniques useful in the processing of ogi

Teniola

Holzapfel²,

Odunfa

2005

World J Microbiol Biotechnol

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Ogi is processed traditionally by the use of 'uncontrolled' spontaneous fermentation of maize, sorghum and millet. In this study, traditionally applied spontaneous fermentation was compared with accelerated batch fermentation (or back-slopping) and the use of starter cultures to initiate fermentation. Lactic acid bacteria populations comprised ‡95% of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds and coliform bacteria declined as the fermentation progressed. The fermentation method involving the application of starter culture helps most to control the prevalence of coliforms and moulds. Lactic acid bacteria, such as Lactococcus raffinolactis, Pediococcus sp., Pediococcus pentosaceus, Lactobacillus plantarum, Lb. suebicus and Lb. brevis, were isolated at different processing stages of ogi using accelerated batch fermentation (back-slopping) technique. Highest increase in acidity was observed immediately after wet-milling and sieving fermenting maize grains at 28 and 48 h. Sharp increases in the reducing sugar levels were noted between 24 and 28 h of fermentations during wet-milling and sieving processes.

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Section: Discussionmentioning

confidence: 99%

Comparative assessment of fermentation techniques useful in the processing of ogi

Teniola

Holzapfel²,

Odunfa

2005

World J Microbiol Biotechnol

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“…[16]. To determine the effect of pH, extracts were treated at pH ranges of 3 to 8 using 1 N HCl and 1 N NaOH solutions respectively in series of test tubes for 1 h and then tested for antibacterial activity [17].…”

Section: The Effect Of Heat and Ph On The Antimicrobial Activity Of Mmentioning

confidence: 99%

HPLC Analysis of Rubia Tinctorum and Its Effect of Methanol and Aqueous Extract on Bacteria Isolated From Burns Infection

Aboud¹

2010

JNUS

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This study provides a scientific information about the aqueous and methanol extracts of Rubia tinctorum based on its antimicrobial potential against gram positive and gram negative bacteria isolated from burns infection using the broth dilution and well diffusion method. Results of this study indicate the presence of many phytochemicals which have antimicrobial activity against broad spectrum of bacteria. The methanol extract of R.tinctorum showed highest activity than aqueous ones. The minimum inhibitory concentration (MIC) of the aqueous extract on the tested organisms was 25-100mg/ml while in the methanol extract ranged between 25-50mg/ml on the tested organisms and the minimum bacterial concentration (MBC) of the aqueous extract was 25-200 mg/ml while the methanol extract ranged between 25-100 mg/ml. The highest activity of methanol extract demonstrated at 100 C o , 121 C o agai nst S.aureus, K.spp, A.hydrophila, and S.marcescens, while there was low activity against S.dysenteria and E.coli. The activity of plant extract increased at acidic pH5-3 whearus, there are slightly increased of plant extract at alkaline pH 8. R.tinctorum contained. essential element (Pb, Na, K, Ca, Fe, Zn, P, Mn, Co and Cu) at different concertation. The high preformance liquid chromatograph (HPLC) analysis of R. tinctorum showed some chemical compounds that have antimicrobial activity against test isolates. The result of this study demonstrate that HPLC analysis of R.tinctorum constituent revealed that htis plant have antimicrobial activity against test organism and this may be suggest the use at this extract in treatment of infections disease.

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“…Following the incubation at 37°C for 2 h, the enzyme activities were determined by heating at 100°C for 5 minutes. The untreated samples were used as the controls (Franz et al 1997). After the heat or enzyme treatments the remaining bacteriocin activity was determined by welldiffusion assay.…”

Section: Bacterialmentioning

confidence: 99%

Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27

Şanlibaba¹,

Akkoç²,

Akçelik³

2009

Czech J. Food Sci.

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AbstractŞanlibaba P., Akkoç N., Akçelik M. (2009): Identification and characterisation of antimicrobial activity of nisin A produced by Lactococcus lactis subsp. lactis LL27. Czech J. Food Sci., 27: 55-64.In this study, bacteriocin producing lactococcal strains were isolated from Turkish raw milk samples. Among these isolates, LL27 had the highest inhibition activity against Gram-positive indicator strains, and was selected for further analyses. DNA sequencing of 16S ribosomal RNA gene demonstrated that the isolate was Lactococcus lactis subsp. lactis. The gene encoding the bacteriocin in this strain was found to be identical to that of nisin A using direct PCR sequence methods. The bacteriocin was completely inactivated by α-chymotrypsin and proteinase K and partially inactivated by lipase and α-amylase. pH and heat stability characteristics were found to be identical with those of the control nisin. The inhibitory activity of the bacteriocin produced by LL27 was also evaluated against Gram-negative bacteria in combination with heat and freezing treatments. The results obviously showed that the production level of nisin of the Lc. lactis LL27 had a significant inhibitory effect on the pathogenic Gram-negative strains with the heating and freezing processes which are commonly used in the food processing.

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Production of nisin‐like bacteriocins by Lactococcus lactis strains isolated from vegetables

Cited by 57 publications

References 37 publications

Comparative assessment of fermentation techniques useful in the processing of ogi

Comparative assessment of fermentation techniques useful in the processing of ogi

HPLC Analysis of Rubia Tinctorum and Its Effect of Methanol and Aqueous Extract on Bacteria Isolated From Burns Infection

Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27

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