Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle

Fang, Zhou; Zhao, Huanxin; Bai, Feng‐Wu; Dziugan, Piotr; Liu, Yuen

doi:10.17221/270/2013-cjfs

Cited by 25 publications

(21 citation statements)

References 18 publications

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“…VCO has been known for its high lauric acid content, which is between 46.36% and 48.42% [31] Processed from coconut milk, which is high in carbohydrates and proteins, the fermentation process of VCO results in lactic acid bacteria (LAB) [32][33][34][35]. LAB from VCO have been isolated and their antimicrobial ability also has been studied [36].…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

Suryani¹,

Sariani

Earnestly³

et al. 2020

Processes

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This research aims to study the unique factors of virgin coconut oil (VCO) compared with coconut oil (i.e., coconut oil processed through heating the coconut milk and palm oil sold on the market). Its novelty is that it (VCO) contains lactic acid bacteria and bacteriocin. Lauric acid content was analyzed by the Chromatographic Gas method. Isolation of lactic acid bacteria (LAB) was conducted by the dilution method using MRSA + 0.5% CaCO3 media. Iodium number, peroxide, and %FFA were analyzed using a general method, and isolation bacteriocin by the deposition method using ammonium sulfate. In addition, macromolecular identification was conducted by 16S rRNA. VCO was distinguished by a higher content of lauric acid (C12:0) 41%–54.5% as compared with 0% coconut and 0, 1% palm oil, respectively. The VCO also contains LAB, namely Lactobacillus plantarum and Lactobacillus paracasei, and can inhibit the growth of pathogenic bacteria, such as Pseudomonas aeruginosa, Klebsiella, Staphylococcus aureus, S. epidermidis, Proteus, Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella typhosa and bacteriocin. Comparison with VCO is based on having a high content of lauric acid, 54%, and LAB content. The difference between VCO and coconut oil and palm oil is fatty acids. In VCO there are lauric acid and stearic acid, namely lauric acid VCO (A) 54.06%, VCO (B) 53.9% and VCO (C) 53.7%. The content of stearic acid VCO (A) is 12.03%, VCO (B) 12.01% and VCO (C) 11.9%. Coconut oil contains a little lauric acid, which is 2.81%, stearic acid 2.65% and palmitic acid 2.31%. Palm oil can be said to have very little lauric acid, namely in palm oil 1, 0.45%, and even in palm oil 2, 0%; in turn, palmitic acid palm oil 1 has 2.88% and palm oil 2 palmitic acid has 24.42%.

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Section: Introductionmentioning

confidence: 99%

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

Suryani¹,

Sariani

Earnestly³

et al. 2020

Processes

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“…This study clearly demonstrated that the BLS obtained from strain U10 is thermostable. Several studies have been reported that the BLS treated at 100°C for 60 min (Okpara et al 2014) and 121°C for 15 min were stable at this high temperature (Zhou et al 2014). This heat stability would be a very useful characteristic as antimicrobial peptide thermostable property in biomedicinal it could be used as antimicrobial peptide (Table 3).…”

Section: Characterization Of the Bacteriocinmentioning

confidence: 89%

“…It appeared despite the remaining LAB also that showed similar results after a catalase treatment by using Bacillus subtilis and Pseudomonas aeroginosa as indicator pathogens. Therefore, this study presumed that various antimicrobial activities attributed to each strain appeared due to the production of bacteriocins or metabolites similar to them into medium as natural defences or an adaptive response to surrounding environment (Zhou et al 2014). Antimicrobial activities of L. plantarum thus would be properly characterized by U10 strain isolate.…”

Section: Screening Of Potential Antimicrobial Lactic Acid Bacteriamentioning

confidence: 99%

The characterization of bacteriocins produced by Lactobacillus plantarum strains isolated from traditional fermented foods in Indonesia and the detection of its plantaricin-encoding genes

Sogandi

Mustopa

Artika

2019

Indones. J. Biotechnol.

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Lactobacillus plantarum is widely found in either anaerobic plant matter or fermented foods, and it has been recognized as producing antimicrobial bacteriocins. This study aimed to characterize the antimicrobial bacteriocins of L. plantarum and detect its genes that encode plantaricins. Samples were isolated from traditional fermented foods from Indonesia. Antimicrobial activity was evaluated using the agar diffusion assay procedure. The titration method applied the maximum amounts of lactic acid at 1054 mg/mL and hydrogen peroxide at 3.85 mg/mL. Based on the results, the supernatant of the L. plantarum strains appeared to have a broad spectrum of antimicrobial activity against pathogens, which would be active at pH 2.0–12.0 and stable temperature. In addition, almost all of the L. plantarum strains contained plantaricin-encoding genes (e.g. plnA, plnF,plnJK, and plnW), which were grouped into one cluster as indicated by phylogenetic analysis. Therefore, this study discovered clear evidence of the potential of some L. plantarum strains to act as antimicrobial agents.

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“…LAB isolates grown in media without supplementation could not produce bacteriocins. ISSN 1978-3477, eISSN 2087 *Corresponding author: Phone: +62-24-8441555, Email: laksmi@unika.ac.id often regulated by some factors, such as growth pH, temperature, and nutrient sources (Mahrous et al 2013;Todorov and Dicks, 2005;Zhou et al 2014). Bacteriocin production requires suitable culture medium containing all essential nutrients in suitable amounts.…”

Section: The Effect Of Carbon and Nitrogen Supplementation On Bacterimentioning

confidence: 99%

The Effect of Carbon and Nitrogen Supplementation on Bacteriocin Production of Lactic Acid Bacteria from Pickled Yellow Bamboo Shoots (Dendrocalamus asper)

2018

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Six selected lactic acid bacteria (LAB) isolates from pickled Yellow Betung bamboo shoots were grown in the Mann Rogosa Sharpe-Broth (MRSB) media with different supplementation combination. The cell-free supernatant were evaluated for their ability to produce bacteriocin by adjusting its pH to 6.0 in order to remove organic acid effects. The bacteriocin activity was assayed by agar-well diffusion method. The inhibitory activity 2 -1 calculated in Activity Unit (AU in mm mL ) of bacteriocins. The aims of this paper is to explore the effect of different medium compositions on bacteriocin production and its inhibitory activity against pathogenic bacteria (Listeria monocytogenes FNCC 0156, Staphylococcus aureus FNCC 0047, and Escherichia coli FNCC 0091). Supplementations of carbon and nitrogen sources induced production of bacteriocins. LAB isolates grown in media without supplementation could not produce bacteriocins. Growth of isolate D44 in the presence of 2% of -1 glucose and 2% of yeast extract yielded the largest bacteriocin inhibitory activity levels of 3179 AU mL against -1 Listeria monocytogenes FNCC 0156, 4663 AU mL against Staphylococcus aureus FNCC 0047, and 3109 AU -1 mL against Escherichia coli FNCC 0091. Key words: bacteriocin, lactic acid bacteria, pickled bamboo shoots, supplementation Enam isolat bakteri asam laktat terpilih (LAB) yang diisolasi dari acar rebung bambu kuning ditumbuhkan di media Mann Rogosa Sharpe-Broth (MRSB) dengan kombinasi suplementasi yang berbeda. Supernatan bebas sel diatur pH menjadi 6,0 untuk menghilangkan efek asam organik dan dievaluasi aktivitas bakteriosinnya. Aktivitas bakteriosin diuji dengan metode difusi agar-well. Aktivitas penghambatan dihitung dalam Unit Aktivitas (AU 2 -1 dalam mm mL ) bakteriosin. Tujuan dari penelitian ini adalah untuk mengeksplorasi pengaruh komposisi medium yang berbeda pada produksi bakteriosin dan aktivitas penghambatannya terhadap bakteri patogen (Listeria monocytogenes FNCC 0156, Staphylococcus aureus FNCC 0047, dan Escherichia coli FNCC 0091). Suplementasi sumber karbon dan nitrogen menginduksi produksi bakteriosin. Isolat LAB yang tumbuh di media tanpa suplementasi tidak dapat menghasilkan bakteriosin. Pertumbuhan isolat D44 dengan adanya 2% glukosa -1 dan 2% yeast extract menghasilkan aktivitas penghambatan bakteriosin terbesar, yaitu 3179 AU mL terhadap -1 Listeria monocytogenes FNCC 0156, 4663 AU mL terhadap Staphylococcus aureus FNCC 0047, dan 3109 AU -1 mL terhadap Escherichia coli FNCC 0091. Kata kunci: acar rebung, bakteriosin, bakteri asam laktat, suplementasi MICROBIOLOGY INDONESIA

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Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle

Cited by 25 publications

References 18 publications

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

The characterization of bacteriocins produced by Lactobacillus plantarum strains isolated from traditional fermented foods in Indonesia and the detection of its plantaricin-encoding genes

The Effect of Carbon and Nitrogen Supplementation on Bacteriocin Production of Lactic Acid Bacteria from Pickled Yellow Bamboo Shoots (Dendrocalamus asper)

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