Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins

The Journal of General and Applied Microbiology
M Jamuna, K Jeevaratnam

Abstract

Lactic acid bacteria (LAB) commonly used in food as starter cultures are known to produce antimicrobial substances such as bacteriocins and have great potential as food biopreservatives. LAB isolated from traditional fermented foods (appam batter and pickles) were screened for bacteriocin production. Two lactobacilli, LABB and LABP (one from each source) producing bacteriocins were characterized. Both the bacilli were homo-fermentative, catalase negative and micro-aerophilic in nature. LABB was found to be a thermobacterium growing at 45 degrees C while LABP was a streptobacterium growing at 15 degrees C. Both were able to grow at pH 4.5-8.6 but were intolerant to high salt concentration. They failed to produce gas from glucose as well as ammonia from arginine. Among the sugars examined they could not ferment arabinose, raffinose, rhamnose or xylose. Additionally, LABB could not ferment esculin, gluconate or mannose. LABB is identified as Lactobacillus acidophilus while LABP as Lb. casei. Their bacteriocins showed a broad inhibitory spectrum against the indicator organisms tested. They were active below pH 8.0 and after autoclaving as well. There was a complete loss of activity when treated with proteolytic enzymes such as tryp...Continue Reading

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Citations

Jul 30, 2008·Applied Biochemistry and Biotechnology·Karoline R SilvaAlvaro S Lima
Jun 2, 2009·International Journal of Food Microbiology·Ponnala Raghavendra, Prakash M Halami
Nov 21, 2007·International Journal of Food Microbiology·Luca Settanni, Aldo Corsetti
Jul 8, 2011·The Cochrane Database of Systematic Reviews·Nandi SiegfriedTin Tin Sint
Sep 25, 2017·Journal of the American College of Nutrition·Parisa ShokryazdanYin Wan Ho
Apr 30, 2017·Bioprocess and Biosystems Engineering·Cristina GarcíaMario Díaz

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