Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia

Abstract. Retnaningrum E, Yossi T, Nur'azizah R, Sapalina F, Kulla PDK. 2020. Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia. Biodiversitas 21: 4192-4198. A total of 4 isolates of lactic acid bacteria (strain BDL08, BDL11, BDL12, and BDL13) isolated from dadih soya were investigated for the ability to produce bacteriocin based on their antibacterial activities against Listeria monocytogenes ATCC 7644. Based on comparative 16S rDNA sequencing analysis, isolates BDL 11, BDL12, and BDL13 were identified as Lactobacillus plantarum while the isolates BDL 08 was identified as Leuconostoc mesenteroides. All crude bacteriocins producing strains revealed broad antibacterial spectrum against 7 different indicator bacteria, including Gram-positive and Gram-negative bacteria. L. plantarum BDL11 displayed the highest bacteriocin activity relative to others. The bacteriocin produced by the strain was not affected by pH, heating, and NaCl concentration but was sensitive to proteolytic enzymes. This research indicated that the bacteriocin in the food industry has the potential to be used as a biopreservative.

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Selection and characterization of potential probiotic Lactobacilli spp isolated from chicken feces may be used as a potent antibacterial agent

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v35i1.9252 ◽

2016 ◽

Vol 35 (1) ◽

Author(s):

Nazila Aazami ◽

Enayatollah Kalantar ◽

Helen Poormazaheri ◽

Nassimeh Setayesh vali Pour ◽

Gholamreza Salehi Jouzan

Keyword(s):

Antibacterial Activity ◽

Antibiotic Resistance ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Tolerance ◽

Resistance Test ◽

Effect Of Temperature ◽

Rdna Sequencing

<italic>Lactobacillus</italic> strains commonly used as probiotics which possess some properties such as resistance to gastric acidity and bile salts, production of antimicrobial compounds, the ability to modulate immune responses, and adhesion to gut tissues. This study aimed to isolate, identify, production and characterization of the probiotic strains. Total of 10 digestive tracts of chickens fed without antibiotics for presence of <italic>Lactobacillus spp</italic> was evaluated. All isolates were grown with different conditions like effect of temperature, pH, pepsine, bile, sodium chloride tolerance, aggregation, adhesion and antibiotic resistance test tested and then antibacterial activity was determined.In this study, 34 lactic acid bacteria were investigated as putative probiotic candidates. Based on the molecular identification using 16S rDNA sequencing the isolates belonged to <italic>Lactobacillus</italic> species. The strains showed potent antibacterial activity. The results on acid tolerance showed that all the strains tested survived at pH 2.0 to 5.5. <italic>L. agilis</italic> strain M18, <italic>L. salivarius</italic> strain M10, <italic>L.vaginalis</italic> strains M8 and M19, and <italic>L. crispatus</italic> strains Or2 and M10 showed the lowest sensitivity to pepsine. All the studied Lactobacillus strains were able to grow at both 15 and 45°C . Five Lactobacillus strains adhered well to the Caco-2 cells. The result of antibiotic resistance test of 34 lactic acid bacteria showed that most of them were resistant or intermediate. Based on 34 <italic>Lactobacillus</italic> strains, <italic>L. vaginalis</italic> strain M8 and <italic>L. reuteri</italic> strain M6 were selected for the further in vivo assays and possible eventual use as prophylactic and therapeutic agent.

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The Sourdough Microflora. Cellular Localization and Characterization of Proteolytic Enzymes in Lactic Acid Bacteria

LWT ◽

10.1006/fstl.1996.0086 ◽

1996 ◽

Vol 29 (5-6) ◽

pp. 561-569 ◽

Cited By ~ 25

Author(s):

Marco Gobbetti ◽

Emanuele Smacchi ◽

Patrick Fox ◽

Leszek Stepaniak ◽

Aldo Corsetti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cellular Localization ◽

Proteolytic Enzymes

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Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

Food and Feed Research ◽

10.5937/ffr47-29426 ◽

2020 ◽

Vol 47 (2) ◽

pp. 119-129

Author(s):

Mirjana Grujović ◽

Katarina Mladenović ◽

Ljiljana Čomić

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dairy Products ◽

Starter Cultures ◽

Processing Conditions ◽

Dairy Processing ◽

Nacl Concentration ◽

Different Temperatures

In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric method. Growth of tested Lactobacillus (Lb. fermentum, Lb. plantarum, and Lb. brevis) and Lactococcus lactis subsp. lactis biovar. diacetylactis five isolates were better in acidic pH, while the growth of Enterococcus isolates (E. durans, E. faecium, and E. faecalis) was better in basic pH, at 37 °C. At 4 °C after 24 h, none of the tested bacteria showed growth. Since the autochthonous isolates were tolerant to a tested range of dairy processing conditions, further studies need to include the characterization of enzymatic activity of selected isolates, as well as the ability to use these isolates like starter cultures or food supplements in dairy or non-dairy products.

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Isolation and characterisation of lactic acid bacteria from donkey milk

Journal of Dairy Research ◽

10.1017/s0022029916000376 ◽

2016 ◽

Vol 83 (3) ◽

pp. 383-386 ◽

Cited By ~ 7

Author(s):

Maria de los Dolores Soto del Rio ◽

Christian Andrighetto ◽

Alessandra Dalmasso ◽

Angiolella Lombardi ◽

Tiziana Civera ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sequencing Analysis ◽

Donkey Milk ◽

Biotechnological Potential ◽

North West ◽

The North ◽

Rapd Pcr ◽

Rdna Sequencing ◽

West Part

During the last years the interest in donkey milk has increased significantly mainly because of its compelling functional elements. Even if the composition and nutritional properties of donkey milk are known, its microbiota is less studied. This Research Communication aimed to provide a comprehensive characterisation of the lactic acid bacteria in raw donkey milk. RAPD-PCR assay combined with 16S rDNA sequencing analysis were used to describe the microbial diversity of several donkey farms in the North West part of Italy. The more frequently detected species were: Lactobacillus paracasei, Lactococcus lactis and Carnobacterium maltaromaticum. Less abundant genera were Leuconostoc, Enterococcus and Streptococcus. The yeast Kluyveromyces marxianus was also isolated. The bacterial and biotype distribution notably diverged among the farms. Several of the found species, not previously detected in donkey milk, could have an important probiotic activity and biotechnological potential. This study represents an important insight to the ample diversity of the microorganisms present in the highly selective ecosystem of raw donkey milk.

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Characterization of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Native Fruits of Ecuadorian Amazon

Polish Journal of Microbiology ◽

10.5604/01.3001.0010.7037 ◽

2017 ◽

Vol 66 (4) ◽

pp. 473-481 ◽

Cited By ~ 9

Author(s):

Karina Garzón ◽

Clara Ortega ◽

Gabriela N. Tenea

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antimicrobial Agents ◽

Proteolytic Enzymes ◽

Early Stage ◽

Diffusion Method ◽

Rrna Gene ◽

Sequencing Analysis ◽

Food Preservatives ◽

Ecuadorian Amazon

Tropical, wild-type fruits are considered biodiverse “hotspots” of microorganisms with possible functional characteristics to be investigated. In this study, several native lactic acid bacteria (LAB) of Ecuadorian Amazon showing highly inhibitory potential were identified and characterized. Based on carbohydrate fermentation profile and 16S rRNA gene sequencing, seven strains were assigned as Lactobacillus plantarum and one strain as Weissella confusa. Using agar-well diffusion method the active synthetized components released in the neutralized and hydroxide peroxide eliminated cell-free supernatant were inhibited by proteolytic enzymes, while the activity was maintained stable after the treatment with catalase, lysozyme, α-amylase and lipase suggesting their proteinaceous nature. The inhibitory activity was stimulated by acidic conditions, upon exposure to high heat and maintained stable at different ranges of sodium chloride (4–10%). The DNA sequencing analysis confirmed the presence of plw structural gene encoding for plantacirin W in the selected L. plantarum strains. Moreover, we showed that the active peptides of Cys5-4 strains contrast effectively, in a bactericidal manner, the growth of food borne E. coli UTNEc1 and Salmonella UTNSm2, with about tree fold reduction of viable counts at the early stage of the target cell growth. The results indicated that the bacteriocin produced by selected native lactic acid bacteria strains has elevated capacity to suppress several pathogenic microorganisms implying their potential as antimicrobial agents or food preservatives.

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