Assessing the Biopreservative Potential of Bacteriocin against Some Selected Food Pathogens
Journal Title: IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB - Year 2018, Vol 4, Issue 3
Abstract
Bacteriocins are antimicrobial peptides or proteins ribosomally synthesized by some lactic acid bacteria (LAB). This research study was carried out to assess the potential of bacteriocin from Lactobacillus acidophilus (MS1), Bacillus cereus (MS2) and Staphylococcus epidermidis(MS3) against selected food borne pathogens. The bacteriocin producing bacteria was isolated from animal samples pre-enriched in broth culture of Nutrient agar for 48hrs at 30oC. the biochemical and morphological properties were used to characterize and identify the isolates as Lactobacillus acidophilus, Bacillus cereus and Staphylococcus epidermidis. Crude extract of bacteriocin was obtained by centrifugation of the broth culture (4000r/min) for 20mins. Extract was further purified by precipitation with ammonium sulfate and sterilized by filtration using Whatmann filter paper no. 12. The sterile and pure bacteriocin was labeled as MS1, MS2 and MS3. Bacteriocin was quantified using spectrophotometer at 450nm to achieve a standard curve of R2=0.9761.Bacteriocinactivity shows that MS1 was higher with 35Au/ml than MS2 with 27Au/ml and MS3 with 23Au/ml. Antibacterial activity showed that (MS1) was effective against Salmonella typhi, Listeria monocytogenesand Brochothrixthermosphacta , (MS2) was effective against Brochothrixthermosphacta and MS3 was effective against Listeria monocytogenes with significant activity starting from 2mm and above. This research revealed that, Lactobacillus acidophilus (MS1), Bacillus cereus MS2 and Staphylococcus epidermidis (MS3) are good bacteriocin producing bacteria and are effective as biopreservative against predominant food pathogens and hence, provide alternative solution to problems associated with chemical preservatives. Further studies are recommended to assess the proper dose and administration route of these biopreservatives for commercial purpose.
Authors and Affiliations
Mustapha Gani, Nafi’u Abdulkadir, Hizbullahi M. Usman, Fatima Isah, Fatima I. Jumare
Keywords
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