Identification of Bacteriocin producing Enterococcus gallinarum N3 from intestine of freshwater fish Cyprinus carpio (original) (raw)
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2019
Bacteriocin is synthesized from microorganisms, especially lactic acid bacteria. This substance can inhibit some foodbone pathogenic bacteria in human such as and. Thus, this research was aims to estimate the ability of lactic acid bacteria strain found in commercial fermented milk product to construct bacteriocin-like substance for inhibiting pathogenic bacteria growth. Fermented milk produced with was cultured the bacteria with deMan Rogosa Sharp (MRS) medium. Pure culture was established its growth and bacteriocin-like substance using MRS broth and UHT milk. The activity of this substance to inhibit pathogenic bacteria and was measured by agar well diffusion method. The results stated that cultured with MRS broth higher grew (log 10.0 cfu/ml) than UHT milk (log 9.0 cfu/ml) at 24 hours after incubation. On the other hand, pH value was rapidly decreased as high acid pH 4.0 when was cultured with UHT milk for 24 hours after incubation. Bacteriocin-like substance produced by in UHT milk (2 hours) was rapidly detected more than MRS broth (10 hours). Average activity of this substance to inhibit was higher than by showing the highest activity as 200 AU/ml.
The study of bacteriocins is one of the most relevant areas of research. This is due to the increase in the number of pathogenic microorganisms resistant to antibiotics. The bacteriocins of lactic acid bacteria have the most common application because of their safety in use. To assess the antimicrobial potential of bacteriocins of lactic acid bacteria and the possibilities for their further use, this study deals with the intensity of bacteriocin production by strains of lactic acid bacteria, the minimal inhibitory concentration of bacteriocins produced by these strains with respect to E. coli В-6954, as well as the antimicrobial activity of the produced bacteriocins with respect to some strains of pathogenic microorganisms. This work was carried out on the basis of the Kemerovo Technological Institute of Food Industry (Russia). The study objects were strains of microorganisms Lactobacillus delbrueckii B2455, Lactobacillus paracasei B2430, Lactobacillus plantarum B884. Biomass concentration was determined by spectrophotometric method. Study of antimicrobial activity in relation to a number of pathogenic strains was carried out in a culture fluid by optical density, and also by a disk-diffusion test. As a result, the maximum productivity value, characterizing the intensity of bacteriocin production, was observed for strain B884. However, the quality of bacteriocin (antimicrobial activity relative to the E. coli strain) with a lower productivity is higher for strain B2430. The minimum inhibitory concentration for the strains studied was: B2430 – 1.0 10 6 CFU/ml, B884 – 1.0 10 8 CFU/ml, B2455 – 1.0 10 7 CFU/ml. The best indicator of the minimum inhibitory concentration was observed for strain B2430. Thus the strain B2430 had the greatest antimicrobial activity, it had an inhibitory effect on 12 test cultures: Escherichia
Biodiversitas Journal of Biological Diversity
Bacteriocins are protein compounds that are often used as biopreservative agents due to their antibacterial effects against various types of pathogenic bacteria. Bacteriocins are used as food additives that can control the growth of spoilage bacteria in food. Bacteriocins can be obtained from Lactic Acid Bacteria (LAB) and are generally isolated from fermentation products, such as rebon shrimp fermentation. The objective of this study was to analyze the activity of bacteriocins isolated by fermented rebon shrimp in South Sorong as antibacterials. The method used in this study is a descriptive study by describing the ability of bacteriocins to inhibit pathogenic bacteria (Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium). The results showed that of the seven bacteriocin samples obtained from the fermented rebon shrimp paste and acidic shrimp paste were able to inhibit the growth of pathogenic bacteria (S. aureus, E. coli, and S. typhimurium). The sensitivity test of bacteriocin to protease enzymes and its activity against pathogenic bacteria showed that bacteriocins derived from LAB were not sensitive to proteinase-K. The test results of the effect of temperature on bacteriocins and their activity against pathogenic bacteria showed that these bacteriocins were stable at high temperatures, normal temperatures and freezing temperatures. The test results of the effect of pH on bacteriocin activity on pathogenic bacteria showed that bacteriocins were stable in a wide pH range including pH 2.0; pH 3.0; pH 4.0; and pH 5.0; potassium phosphate buffer with pH 6.0; pH 7.0; and pH 8.0; and glycine buffer with pH 9.0; pH 10; and pH 11. Meanwhile, The test results of the effect of NaCl on bacteriocin activity on pathogenic bacteria showed that the bacteriocin sample was not affected by the administration of NaCl. Thus it can be stated that the seven samples had a great ability to inhibit the growth of pathogenic bacteria dan it can be further developed as the basis of natural food preservatives.
Asian Journal of Pharmaceutical and Clinical Research
ABSTRACTObjective: Food safety is a matter of utmost importance in developing countries as well as in developed countries, so keeping this in mind this researchwork deals with the identification and characterization of bacteriocin producing microbes by using biochemical and molecular characterization. This study has also covered the biopreservation potential of bacteriocin produced by these microbes against sapodilla, tomato and banana as well.Methods: For the purpose of sample collection and isolation, samples of milk, curd and gangajal water were taken and bacteriocin producing microbes were isolated by using serial dilution method. Screening of bacteriocin producing microbe was done by antibacterial sensitivity test using agar well diffusion method against Bacillus amyloliquefaciens, Escherichia Coli, Staphylococcus aureus and Pseudomonas aeruginosa by determining their zone of inhibition. Biochemical characterization was done by using different tests, such as, catalase test, man...
PROBIOTIC NON LACTIC ACID BACTERIA: STUDY OF BACTERIOCIN FOR THE ANTAGONISTIC ACTIVITY
Bacteriocins are very useful as therapeutic agents. They act as an important and safer components as preservative and hence find their application in a wide range of medicine, agriculture, food and dairy products. Isolation of bacteriocins and its significant application has remained a challenging task. Production of bacteriocins of beneficial grade and their utilization as antibiotics and in food grade products without any harmful side effects also appear to be a tedious work. This work was initiated by isolation of non lactic acid bacteria from various food materials like pulses and cow?s milk, morphological identification by colony characteristics and microscopic examination by Gram?s staining. Qualitative identification of non lactic acid bacteria by catalase test. Bacteriocins production was detected by antimicrobial activity test against the indicator organisms by Kirby bauer disc diffusion method. Here we are presenting the results of the identification tests of the isolated bacteria and that of the antimicrobial studies. Future prospective includes the optimization of cultural, nutritional parameters and use of inducers to enhance the production, purification and characterization of bacteriocins. Significance of bacteriocins would be exploited in replacing the use of antibiotics and as preservative in food industries.
Proceedings of the 7th International Conference on Research, Implementation, and Education of Mathematics and Sciences (ICRIEMS 2020), 2021
Lactic acid bacteria (LAB) produce bacteriocin, which is potentially administered as biopreservative. It is important to study bacteriocin continuously from an applied perspective. However, isolate LAB strain Pr 4.3L obtained from peda fish are known to produce antimicrobial compounds such as bacteriocin. Therefore, it is important to optimize the production of bacteriocin from these strains by examining the effect of incubation temperatures and pH on the activity of LAB strain Pr 4.3L. The biomass of lactic acid bacteria strain Pr 4.3L was grown in MRS broth medium with pH conditions of 4-8 which was adjusted using 1 N HCl and NaOH. Furthermore, the culture was incubated at 30 and 37°C for 36 hours, and the bacteriocin activity was tested for its inhibition against pathogenic bacteria (S.aureus ATCC 25923, S.typhi BPE 122.4 CCA and S.typhi NCTC 786) using agar well diffusion method. The treatment at 30°C on MRS broth medium with a pH of 7 is the best growth condition for bacterioci...
Postępy Higieny i Medycyny Doświadczalnej, 2012
In this paper, an attempt was made to evaluate the antibacterial potential of standard strains of lactic acid bacteria (LAB) producing bacteriocins of various classes, thus demonstrating various mechanisms of cell membrane damages against the Streptococcus agalactiae strains (Group B Streptococcus, GBS), depending on surface polysaccharides and surface alpha-like protein genes. Materials/Methods: Antimicrobial property of the strains of L. plantarum C 11, L. sakei DSMZ 6333, and L. lactis ATCC 11454 producing bacteriocins: JK and EF plantaricins, sakacin and nisin, respectively, against the GBS strains was evaluated. The chosen to the study GBS strains were represented by serotypes Ia, Ib, II, III, V and they had bca, epsilon, rib, alp2 or alp3 alpha-like protein genes. The experiment was conducted by means of suspension culture and the bacteria count was determined using the serial dilution method. Results: A great ability of L. plantarum C 11 strain was proven to inhibit the GBS growth. The strain of L. sakei DSMZ 6333 did not demonstrate any ability to inhibit the growth of GBS, whereas L. lactis ATCC 11454 inhibited the growth of S. agalactiae indicator strains to a minor extent. Statistically significant differences were demonstrated between the GBS strains representing various serotypes against the antimicrobial activity of model LAB strains. The least sensitive to the activity of bacteriocins were the strains representing serotypes Ib and III, whereas the strains representing serotype II were the most sensitive. The sensitivity of the GBS strains to the antimicrobial activity of LAB was not dependent on alpha-like protein genes. Discussion: Among the LAB standard strains producing bacteriocins, the strongest antimicrobial property was observed in the strain of L. plantarum C 11. Because of the generally known and verified strong antagonistic property of the strains of L. plantarum species against indicator bacteria, it is necessary to further pursue the research presented in this paper.
The demand of bacteriocins has been increased due to their strong antimicrobial activity against various food spoiling and food-borne pathogens. The present research work has focused upon the isolation, identification and rapid screening of potent bacteriocin producing microorganism from different fruits, vegetables and animal samples. Collected samples were screened for bacteriocin producing strains. Isolates were analyzed for its antimicrobial potential and identified by biochemical characterization. The most potent isolate was then subjected to rapid identification of bacteriocin by LCMS analysis.The strain isolated from Mango, chick intestine and rectum of goat were selected as the potent bacteriocin producing isolates. Among them the strain isolated from the source of mango showed highest zone of inhibition against both gram positive and gram negative food spoilage pathogens, i.e. Shigella, Salmonella and Listeria. The strain was identifiedas Bacillus sp.through biochemical characterization. Crude extract of production medium inoculated with Bacillus sp. was then subjected to LC-MS analysis for rapid identificationof bacteriocin where it showed the presence of partial sequence of GPGTSAVGTGHVQK which was found to be overlapping with Linocin M18.LCMS was used as a rapid identification tool for the presence of bacteriocins. The bacteriocin produced by Bacillus sp. can be exploited by various food industries considering its worthy characteristics.
About 300 bacterial strains (belonging to different genera) were isolated from different indigenous ecological niches. The sources include food (milk and yogurt), water (drinking water and waste water), soil (garden), stool (healthy infants) and clinical samples. The isolates were screened for their bacteriocin production where 54.3% were found as bacteriocin producers. Among them, Lactobacilli, Pseudomonas, Proteus and Staphylococci displayed good potential of bacteriocin production. Pseudomonas aeruginosa SA 188 (a garden soil isolate) was grown in Brain Heart infusion broth of pH 6-7 at 29 0 C overnight (optimum conditions for bacteriocin production). The possibility of bacteriophage activity was also excluded. Partial purification of this pyocin SA188 was achieved after 70% ammonium sulphate precipitation. The bacteriocin titer was calculated to be 640AU/ml.This pyocin did not respond to proteolytic and lipolytic enzymes. It retained its activity at 100 0 C for 15 minutes and pH range of 4 to 10. Surfactants such as SDS could enhance the production of bacteriocin while organic solvents and metal salts had no effect on its production profile.
2013
Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish product. Experiment was started by isolation of lactic acid bacteria from rusip, followed by screening to obtain the best isolate which has the highest bacterial inhibition activity. The selected isolate was then identified and used to produce crude bacteriocin. The crude bacteriocin was characterized through its stability in high temperature and proteolytic enzymes, inhibitory spectrum, pH sensitivity and effect of surfactants. The result showed that CN1.10a isolate which was identified as Lactococcus lactis subsp lactis has the highest bacterial inhibition activities; therefore it was selected to produce crude bacteriocin. The bacteriocin produced was heat stable, sensitive to proteolytic enzymes i.e. proteinase-K and papain but not to RNase. It inhibited Escherichia coli, Listeria monocytogenes and Lactobacillus plantar...