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197492

Characterization of bacterocin-like substances produced by two local Lactobacillus paracasei subsp. paracasei strains

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Last updated: 28 Dec 2024

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Abstract

The increasing consumer awareness of the risks derived not only from
food borne pathogens, but also from the artificial chemical preservatives
used to control them, has led to an increased interest in food -grade
preservatives of biological origin. In this respect, special interest has been
focused on the antimicrobial bacteriocins and the lactic acid bacteria
producing them which are considered safe biopreservatives. In the present
study, sixty nine lactobacillus strains isolated from retail samples of local
foods and dairy products were screened for bacteriocin production
Of the 47 Lactobacillus isolates found to be bacteriocin-like
substances producers, five best strains which showed the strongest
antibacterial activity against E.coli; Listeria monocytogenes; Bacillus
cereus; Salmonella enteritides; and Staphylococcus aureus, were selected
and identified, among these isolates, two were found belong to Lb.
paracasei subsp. paracasei. The bacteriocin-like substances (BLS)
produced by these strains were tested for characteristics that could
determine their usefulness as food biopreservatives. The two BLS retained
most of their bacterial activity even after autoclaving and after extended
refrigerated and freezing storage, as well as after exposure to organic
solvents or surfactants, and they remained functional over a wide pH rang
of 3.0 to 12.0 and tolerated up to 20.0% sodium chloride. In addition they
exhibited broad antimicrobial spectra against not only G+ bacteria but also
against G- bacteria and yeasts. These results suggest that BLS produced by
two local Lactobacillus strains has an application potential as food
biopreservatives, and may be used as alternatives or complimentary for
antibiotics.

DOI

10.21608/fjard.2008.197492

Keywords

Bacteriocins, Lactobacillus paracasei subsp. paracasei, antibiotics

Authors

First Name

H.

Last Name

Gamal-Eldin

MiddleName

-

Affiliation

Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University

Email

-

City

-

Orcid

-

First Name

M.

Last Name

Elbadry

MiddleName

-

Affiliation

Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University

Email

-

City

-

Orcid

-

First Name

K.

Last Name

Atalla

MiddleName

-

Affiliation

Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University

Email

-

City

-

Orcid

-

First Name

Y.F.

Last Name

Abdelaliem

MiddleName

-

Affiliation

Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University

Email

-

City

-

Orcid

-

Volume

22

Article Issue

2

Related Issue

27939

Issue Date

2008-07-01

Receive Date

2021-10-02

Publish Date

2008-07-01

Page Start

138

Page End

145

Print ISSN

1110-7790

Online ISSN

2805-2528

Article File

FJARD_Volume 22_Issue 2_Pages 138-145.pdf

PDF . 602.1kB

Link

https://fjard.journals.ekb.eg/article_197492.html

Detail API

https://fjard.journals.ekb.eg/service?article_code=197492

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Research articles.

Type Code

1,920

Publication Type

Journal

Publication Title

Fayoum Journal of Agricultural Research and Development

Publication Link

https://fjard.journals.ekb.eg/

MainTitle

Characterization of bacterocin-like substances produced by two local Lactobacillus paracasei subsp. paracasei strains

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Article

Created At

23 Jan 2023