Back to full issue:
April – May, 2015, vol. 4, no. 5
pages: 373-378
Article type: Microbiology of Microbiology
DOI: 10.15414/jmbfs.2015.4.5.373-378
Abstract: Forty isolates of lactic acid bacteria (LAB) were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that all isolates were homofermentative LAB. Twenty-four isolates produced inhibitory substances primarily active against Staphylococcus aureus ATCC 2818 and Escherichia coli ATCC 29522. The inhibitory activity of 88% of enterococci and 58% of lactobacilli was recorded from meat isolates, whereas all activity of pediococcal isolates came from fermented milk isolates. The cell-free cultures of 18 isolates exhibiting inhibitory activity was chosen for further investigation such as sensitivity to proteolytic enzyme (pepsin), effect of heat treatment (60°C for 60min, 100°C for 20min and 121°C for 15min) and effect of pH ( pH 2.0, pH 6.5, and pH 9.0). The inhibitory activity was eliminated upon treatment with pepsin. The bacteriocin-like substances lost their activity after heating at all temperatures used and at alkaline pH (9.0), whereas they were active at acidic pH (2.0). The antimicrobial activity of bacteriocin-like substances produced by the isolated LAB could prevent spoilage and/or pathogenic microorganism in Sudanese fermented food. Further study should be related with species identification of the producer strains and with the purification and characterization of these becteriocin-like substances in order to explore them in food industry.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: April – May, 2015, vol. 4, no. 5:
next article |p. 379-382|
Embed fulltext PDF: