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
References
Jul 1, 1992·International Journal of Food Microbiology·R L van LaackW H Holzapfel
Jan 1, 1991·Applied and Environmental Microbiology·P M Muriana, T R Klaenhammer
Sep 1, 1990·FEMS Microbiology Reviews·S E Lindgren, W J Dobrogosz
Aug 1, 1990·Applied and Environmental Microbiology·C Ahn, M E Stiles
Nov 1, 1987·Analytical Biochemistry·H Schägger, G von Jagow
Oct 1, 1988·The Journal of Applied Bacteriology·A K BhuniaB Ray
Jan 1, 1984·Proceedings of the Society for Experimental Biology and Medicine·R KozolT K Ray
Jan 1, 1995·International Journal of Food Microbiology·W H HolzapfelU Schillinger
Aug 1, 1994·The Journal of Applied Bacteriology·B ten BrinkJ H Huis in't Veld
Mar 1, 1993·International Journal of Food Microbiology·M ZúñigaS Ferrer
Jul 1, 1996·International Journal of Food Microbiology·G EnanJ Debevere
Apr 29, 1997·International Journal of Food Microbiology·M E Stiles, W H Holzapfel
May 26, 1998·International Journal of Food Microbiology·K SumaM C Varadaraj
Aug 12, 1999·International Journal of Food Microbiology·S TodorovX Dousset
Apr 4, 2000·Journal of Applied Microbiology·M du ToitW H Holzapfel
Jan 5, 2002·International Journal of Food Microbiology·J ClevelandM L Chikindas
Feb 15, 2002·International Journal of Food Microbiology·Winy Messens, Vuyst Luc De
Citations
Feb 26, 2011·Current Microbiology·Ahmed A IsmaielAyman K El-Naggar
Jul 30, 2008·Applied Biochemistry and Biotechnology·Karoline R SilvaAlvaro S Lima
Jun 1, 2010·Journal of Food Science and Technology·Ajay PalA S Bawa
Dec 2, 2011·PloS One·Zuzana ZakostelskaHelena Tlaskalova-Hogenova
Jun 2, 2015·Journal of Food Science and Technology·V Suganthi, V Mohanasrinivasan
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
Sep 15, 2011·Journal of Food Science·Bayissa HatewNatan Gollop
May 31, 2017·Biotechnology Progress·Cristina GarcíaMario Díaz
Oct 1, 2010·Probiotics and Antimicrobial Proteins·R Satish KumarV Arul
Jul 8, 2011·The Cochrane Database of Systematic Reviews·Nandi SiegfriedTin Tin Sint
Aug 19, 2020·Probiotics and Antimicrobial Proteins·Bharat BhushanLeon M T Dicks
Sep 25, 2017·Journal of the American College of Nutrition·Parisa ShokryazdanYin Wan Ho
Apr 30, 2017·Bioprocess and Biosystems Engineering·Cristina GarcíaMario Díaz