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Research Journal of Microbiology

Year: 2018 | Volume: 13 | Issue: 2 | Page No.: 70-83
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Authors

Mohamed Abdel Hamid Rabie

Mohamed Abdel Hamid Rabie

Mohamed Gamal Moustafa

ElSayed Mohamed Abdel-Wahed

Khaled Bani Al-Harby

Khaled El-Zahar

Keywords

Background and Objective: The biopreservation of foods via bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. Bacteriocins derived from LAB isolates may show a promising antimicrobial activities and act as barriers against spoilage and/or pathogenic microorganisms in Egyptian dairy products. Materials and Methods: Eleven lactic acid bacteria (LAB) were isolated from raw buffalo milk, raw cow milk, yoghurt, raib, kareish cheese, domiati cheese and mish cheese. The isolated LAB were identified at the species level as Pediococcus acidilactici, Streptococcus thermophilus, Lactococcus lactis subsp cremoris (Lact. lactis), Lact. plantarum, Lact. lactis subsp. lactis, Enterococcus italicus (Entero. italicus), Entero. camelliae, Lactobacillus delbrueckii subsp lactis (Lb. delbrueckii), Lb. helveticus, Lb. buchneri and Lb. fermentum. The antimicrobial effects of these LAB species and three reference LAB strains were screened using an agar spot test and an agar well diffusion assay. Results: Crude bacteriocin supernatant fluid (CBSF) samples derived from these LAB species were active against the Gram-positive bacterium Staphylococcus aureus and the Gram-negative bacteria Listeria monocytogenes and Escherichia coli. The CBSFs derived from Lact. plantarum, Lb. delbrueckii subsp. lactis and Lb. fermentum were more effective against Staph. aureus. The CBSFs derived from species such as S. thermophilus, Lact. Plantarum Lb. delbrueckii subsp lactis and Lb. fermentum were effective against Listeria monocytogenes. In addition, CBSFs from Lact. lactis subsp. cremoris, Lb. helveticus and Lb. fermentum showed antimicrobial activity against E. coli and Salmonella enterica. The importance of major parameters (temperature, pH values and sensitivity to pepsin) for bacterial life and CBSF secretion was tested. The highest antimicrobial activity was observed at 30°C and a pH of 2.0-6.5 and pepsin inhibited the antimicrobial activity of the LAB by 90.9%. Conclusion: The antimicrobial activities of the bacteriocins produced by local LAB species acted as a barrier against spoilage and/or pathogenic microorganisms in dairy products.
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How to cite this article

Mohamed Abdel Hamid Rabie, Mohamed Gamal Moustafa, ElSayed Mohamed Abdel-Wahed, Khaled Bani Al-Harby and Khaled El-Zahar, 2018. Bacteriocin-like Substances Produced by Specific Strains of Lactic Acid Bacteria Isolated from Milk Products. Research Journal of Microbiology, 13: 70-83.

URL: https://scialert.net/abstract/?doi=jm.2018.70.83

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