Bacteriocin Production by Newly Isolated Lactobacillus Strain
Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2016, Vol 11, Issue 3
Abstract
An Egyptian local Lactobacillus strain was isolated from Cabbage and was identified to be more closely related to thetypestrains LactobacilluspentosusD79211and LactobacillusarizonensisAJ965482via 16S rRNA gene sequencing and analysis. The isolated strain was found to be a gram positive, rods and react negatively with catalase test. A Central Composite Design [CCD] algorithm was applied to determine the optimum pH and incubation temperature required for the growth of L-CbM101. The fatty acids profile of the local isolate was explored using Gas Chromatography/ Mass Spectroscopy [GCMS] methodology revealing that the main fatty acids to be; oleicacid, palmitic acid, myristic acid and stearic acid. The isolated strain was found to be able to produce bacteriocin with antimicrobial activity against a vast number of pathogens and food spoiling microbes. The activity and stability of the produced bacteriocin was studied at different pH, storage time and temperature via applying a Response Surface Methodology and the optimum activity was achieved at pH 4, after 2 days of incubation and 4℃. These results indicate that; the produced bacteriocin could be used as antimicrobial compound added to fresh food taking the advantage from protect fresh food from spoilage and disappear of the antimicrobial compound prior to consumption which is undesirable.
Authors and Affiliations
Ahmed Abdelrazak1, Mahmoud M. Elaasser 2 ,, Manal Elshal, Haroun SA1
Keywords
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- EP ID EP384465
- DOI 10.9790/3008-1103013949
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