Purification of bacteriocin from Lactobacillus plantarum KY449289 and its role in preservation of mixed fruit juice

2020 ◽  
Vol 16 ◽  
Author(s):  
Mohanasrinivasan V. ◽  
Mounika Ranga ◽  
Jannatul Firdous Siddique ◽  
Nivetha Anbalagan ◽  
Subathradevi C.
Keyword(s):  
Antibacterial Activity ◽  
Listeria Monocytogenes ◽  
Lactobacillus Plantarum ◽  
Foodborne Pathogens ◽  
Inhibition Zone ◽  
Thermal Treatments ◽  
Optimum Ph ◽  
Effective Role ◽  
Diffusion Assay

Abstract:: Bacteriocins are antimicrobial peptides synthesized ribosomally which can be used as bio-preservative reducing the risk of chemical preservative’s effect and also replacing the thermal treatments. This study aims to isolate, purify the an-tibacterial protein from Lactobacillus plantarum KY449289 and to assess its bio preservative potential. In this study, twenty strains were isolated from a yogurt sample and preliminary characterization was carried out, such as morphological, bio-chemical, and molecular levels as a preliminary assay. The characterized strains were assessed for the antibacterial activity by well diffusion assay, whereas all twenty strains were shown to have a antibacterial activity against foodborne pathogens, among which two strains VITMM04 and VITMM05 shows the highest zone of inhibition of 15 mm and 10 mm respectively against Listeria monocytogenes. The potent isolate VITMM05 solely showed a broad spectrum antibacterial activity against the pathogens. These strains were further subjected to optimization, purification, and application studies. A high increase in the inhibition zone was recorded with an optimum temperature of 35°C and its activity was found to be stable up to 85°C, optimum pH 6, and 5 mM of EDTA as an enhancer surfactant. On subjected to RP-HPLC, the purified sample showed a dis-tinct peak at 2.192 min corresponding to the peak at 2.192 min for standard bacteriocin The six-fold purified bacteriocin was effective in controlling 87% of the microbial population with 20mm zone of inhibiton against the Listeria monocytogenes and this shows the effective role of purified bacteriocin in inhibiting bacterial growth in a greater extent.

scholarly journals Antibacterial Activity Test of Bacteriocin from Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum Against Gram Positive Pathogenic Bacteria

2018 ◽  
Vol 3 (3) ◽  
pp. 85
Author(s):  
Novi Permata Sari ◽  
Rafika Sari ◽  
Eka Kartika Untari
Keyword(s):  
Antibacterial Activity ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Heating Temperature ◽  
Lactobacillus Brevis ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Activity Test ◽  
Ph Range

Bacteriocin is a secondary metabolite product of lactic acid bacteria (LAB) which have an antimicrobial and potentially as a natural preservative. LAB isolates used in this study were Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum. This study aimed to determine the antibacterial activity of bacteriocin produced by each isolate of LAB including the influence of pH and heating variation against Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis. Antibacterial activity test was done by using disc diffusion method. method. Confirmation test using proteolytic enzyme aimed to analyse that the inhibition zone produced from the activity of bacteriocin. The inhibition zone produced from L. brevis, L. casei and L. plantarum against B. cereus were 15.70, 16.43 and 14.50 mm, against B. subtilis were 13.37, 14.10 and 12.53 mm and against S. epidermidis were 11.37, 14.50 and 12.45 mm. The activity of each bacteriocin decreased with the addition of trypsin and catalase, bacteriocin was active in the pH range of 2-10 and heating temperature of 40-121oC. Statistical test showed that the addition of trypsin, catalase and the variation of pH also heating had significant differences (p<0.05) to antibacterial activity produced by bacteriocin from L. brevis, L. casei and L. plantarum. 

scholarly journals Antibacterial activity of Cathormion umbellatum

2021 ◽  
Vol 16 (3) ◽  
pp. 91-95
Author(s):  
Surachai Rattanasuk ◽  
Rujirek Boongapim ◽  
Tannatorn Phiwthong
Keyword(s):  
Antibacterial Activity ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Antibacterial Effect ◽  
Colorimetric Assay ◽  
Inhibition Zone ◽  
Resistant Bacteria ◽  
Antibiotic Resistant Bacteria ◽  
Antibiotic Resistant ◽  
Diffusion Assay

The aim of this study was to determine the antibacterial activity of Cathormion umbellatum extracts against seven antibiotic-resistant bacteria. The pods, leaves and branches of C. umbellatum were extracted with ethanol and methanol. The disc diffusion assay was used to screen the antibacterial activity and broth microdilution and colorimetric assay were used to measure the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values. The result indicated that the highest inhibition zone (11 mm) was presented in ethanolic pods extract against multidrug resistance Klebsiella pneumoniae. The lowest MIC value of 0.05 mg/mL was obtained from branch extracted with ethanol against colistin resistant Pseudomonas aeruginosa. The lowest MBC values of 1.56 mg/mL were obtained when using C. umbellatum leaves extracted with methanol against all test antibiotic-resistant bacteria. This is the first report presented C. umbellatum extracts have the potential to eliminate antibiotic-resistant bacteria in patients. These findings show the antibacterial effect of C. umbellatum.

scholarly journals Antibacterial Activity of Cu(II) and Co(II)  Porphyrins: Role of Ligand Modification

2020 ◽  
Author(s):  
belete Beyene ◽  
Getaneh A. Wassie
Keyword(s):  
Antibacterial Activity ◽  
Inhibition Zone ◽  
Cooh Group ◽  
Binding Ability ◽  
Literature Report ◽  
E Coli ◽  
Ligand Modification ◽  
Electron Withdrawing Group ◽  
Cellular Components

Abstract In this study, we report antibacterial activity of metalloporphyrins; 5, 10, 15, 20-tetrakis ( para -X phenyl)porphyrinato M (II) [where X= H, NH 2 and COOMe for M = Cu and X= COOH and OMe for M = Co] . The activity study of the as-synthesized metalloporphyrins toward two Gram-positive ( S. aureus and S. pyogenes) and two Gram-negative ( E. coli and K. pneumoniae ) bacteria showed a promising inhibitory activity . Among the complexes under study, the highest antibacterial activity is observed for 5, 10, 15, 20-tetrakis (p-carboxyphenyl)porphyrinato cobalt (II), with inhibition zone of 16.5mm against Staphylococcus aureus ( S. aureus ). This activity could be attributed to the high binding ability of COOH group to cellular components, membranes, proteins, and DNA as well as the lipophilicity of the complex. Moreover, consistent with literature report, the study revealed that metalloporphyrins with electron withdrawing group at para-positions have better antibacterial activity than metalloporphyrin which possess electron donating group at para position.

scholarly journals ANTIBACTERIAL ACTIVITY ASSAY OF MANGROVE EXTRACTS AGAINST SALMONELLA TYPHI AND LISTERIA MONOCYTOGENES

2016 ◽  
Vol 7 (2) ◽  
Author(s):  
Apon Zaenal Mustopa ◽  
Rifqiyah Nur Umami ◽  
. Melki
Keyword(s):  
Antibacterial Activity ◽  
Listeria Monocytogenes ◽  
Column Chromatography ◽  
Methanol Extract ◽  
Inhibition Zone ◽  
Salmonella Typhi ◽  
Acetone Extract ◽  
Mangrove Species ◽  
The Third ◽  
Inhibition Zones

<p><strong><br /></strong><em>The antibacterial activities of mangrove species, Avicennia marina, Sonneratia caseolaris (collected from Teluk Payo, Banyuasin, South Sumatera), Ceriops tagal, Rizhopora apiculata, and Sonneratia alba (collected from Sadai, South Bangka) were screened against Salmonella typhi and Listeria monocytogenes by agar disk diffusion assays. Extractions were conducted using organic solvents (methanol, ethyl acetate, and acetone, subsequently). Most of the extracts tested showed potential antibacterial activity against both pathogens. The methanol extracts of the bark from S. alba and the fruit from A. marina showed particularly large inhibition zones (15 mm) against S. typhi. The acetone extract of S. alba leaves showed the largest inhibition zone (14 mm) when tested against L. Monocy-togenes. Further partial purifications of selected extracts which showed strong inhibition were performed by silica gel column chromatography using various eluent compositions with different polarities. The third fraction of methanol extract from S.alba leaves eluted with chloroform:methanol (1:5) resulted in a remarkably large inhibition zone (23 mm) against S. typhi. The third and seventh fractions of acetone extract from S. alba leaves eluted with ethyl acetate:methanol (7:3) resulted in a large inhibition zones (15 mm) against L. monocytogenes. In addition, the sixth fraction of methanol extract from A. marina fruit eluted with chloroform : methanol (6:4) resulted in the largest inhibition zone (17 mm) against L. monocytogenes. These results indicated that mangrove extracts could be developed as potential biomaterials for biopharmaceutical as well as biopreservation industries.</em></p><p><em><strong>Keywords</strong>: antibacterial activity, mangrove, column chromatography</em></p>

scholarly journals Antibacterial Activity of Ethanolic Extract ofSyzygium polyanthumL.(Salam)Leaves against Foodborne Pathogens and Application as Food Sanitizer

2017 ◽  
Vol 2017 ◽  
pp. 1-13 ◽  
Author(s):  
Suzita Ramli ◽  
Son Radu ◽  
Khozirah Shaari ◽  
Yaya Rukayadi
Keyword(s):  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Ethanolic Extract ◽  
Inhibition Zone ◽  
Antimicrobial Activities ◽  
Disk Diffusion Test ◽  
E Coli ◽  
Natural Microflora ◽  
Kill Curve ◽  
Time Kill

The aim of this study was to determine antibacterial activity ofS. polyanthumL.(salam)leaves extract foodborne pathogens. All the foodborne pathogens were inhibited after treating with extract in disk diffusion test with range6.67±0.58–9.67±0.58 mm of inhibition zone. The range of MIC values was between 0.63 and 1.25 mg/mL whereas MBC values were in the range 0.63 mg/mL to 2.50 mg/mL. In time-kill curve,L. monocytogenesandP. aeruginosawere found completely killed after exposing to extract in 1 h incubation at 4x MIC. Four hours had been taken to completely killE. coli,S. aureus,V. cholerae,andV. parahaemolyticusat 4x MIC. However, the population ofK. pneumoniae,P. mirabilis,andS. typhimuriumonly reduced to 3 log CFU/mL. The treated cell showed cell rupture and leakage of the cell cytoplasm in SEM observation. The significant reduction of natural microflora in grapes fruit was started at 0.50% of extract at 5 min and this concentration also was parallel to sensory attributes acceptability where application of extract was accepted by the panellists until 5%. In conclusion,S. polyanthumextract exhibits antimicrobial activities and thus might be developed as natural sanitizer for washing raw food materials.

Inhibition and Inactivation of Five Species of Foodborne Pathogens by Chitosan

1992 ◽  
Vol 55 (11) ◽  
pp. 916-919 ◽  
Author(s):  
GUANG-HUA WANG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Yersinia Enterocolitica ◽  
Foodborne Pathogens ◽  
E Coli ◽  
No Inhibition

Inhibition and inactivation of five species of foodborne pathogens (Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Listeria monocytogenes, and Salmonella typhimurium) by chitosan were studied. Nutrient broths were supplemented with 0, 0.5, 1.0, 1.5, 2.0, and 2.5% chitosan, adjusted to pH 6.5 or 5.5 with 2% acetic acid, and incubated at 30°C. The outgrowths of these bacteria were observed. At pH 6.5, in general, antibacterial activity of chitosan was relatively weak. The effectiveness of chitosan against S. aureus was greatest, followed by S. typhimurium, E. coli, and Y. enterocolitica. As the concentration of chitosan increased, the effectiveness of chitosan against these four species of pathogens also increased. No inhibition of L. monocytogenes by chitosan occurred. At pH 5.5, presence of chitosan inactivated these pathogens except that 0.5% chitosan did not affect the growth of S. typhimurium. Thus, the antibacterial activity of chitosan was stronger at pH 5.5 than at pH 6.5.

Antibacterial Activity of Xanthorrhizol Isolated from Curcuma xanthorrhiza Roxb. against Foodborne Pathogens

2008 ◽  
Vol 71 (9) ◽  
pp. 1926-1930 ◽  
Author(s):  
LEE YOUNG LEE ◽  
JAE-SEOK SHIM ◽  
YAYA RUKAYADI ◽  
JAE-KWAN HWANG
Keyword(s):  
Molecular Weight ◽  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Vibrio Parahaemolyticus ◽  
Ethanol Extract ◽  
Viable Cell ◽  
Thermal Treatments ◽  
Natural Preservative ◽  
Viable Cells ◽  
Curcuma Xanthorrhiza

Xanthorrhizol, isolated from the ethanol extract of Curcuma xanthorrhiza Roxb., is a sesquiterpene compound with a molecular weight of 218. The aim of this study was to investigate the antibacterial activity of xanthorrhizol against foodborne pathogens. The antibacterial activity of xanthorrhizol was measured in terms of the MIC and the MBC. MICs and MBCs of xanthorrhizol against Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium, and Vibrio parahaemolyticus were 8, 16, 8, 8, 16, 8μg/ml and 16, 32, 16, 16, 16, 16 μg/ml, respectively. The bactericidal study, as determined by the viable cell count method, revealed that xanthorrhizol treatment at 4 × MIC reduced viable cells by at least 6 to 8 log for all six foodborne pathogens in 4 h. Xanthorrhizol maintained its antibacterial activity after thermal treatments (121°C, 15 min) under various pH ranges (pH 3.0, 7.0, and 11.0). These results strongly suggest that xanthorrhizol, conferring strong antibacterial activity with thermal and pH stability, can be effectively used as a natural preservative to prevent the growth of foodborne pathogens.

scholarly journals BACTERICIDAL ACTIVITY OF WILD AND HYBRID VARIETIES OF SYZIGIUM CUMINI L. AGAINST A FEW PLANT PATHOGENS

2020 ◽  
pp. 108-110
Author(s):  
HERIN SHEEBA GRACELIN D
Keyword(s):  
Antibacterial Activity ◽  
Pseudomonas Syringae ◽  
Tamil Nadu ◽  
Xanthomonas Campestris ◽  
Plant Pathogens ◽  
Inhibition Zone ◽  
Seed Extract ◽  
Hybrid Variety ◽  
Wild Variety ◽  
Diffusion Assay

Objective: The objective of the present study was to analyze the antibacterial activity of seeds of wild and hybrid varieties of Syzygium cumini against plant pathogens such as Erwinia herbicola, Pseudomonas syringae, and Xanthomonas campestris. Methods: The phytochemicals from the wild and hybrid varieties of S. cumini seeds collected from the Tirunelveli region (Tamil Nadu) were extracted by cold methanol method. Antibacterial activity of the methanol extract of seeds has been tested against E. herbicola, P. syringae, and X. campestris by disc diffusion assay. Results: The seed extract of wild variety revealed more effective antimicrobial activity than a hybrid variety with minimum inhibitory concentration ranging from 8 μg/ml to 128 μg/ml. The highest inhibition zone was exhibited by wild seed extract against X. campestris (16.3 mm). Conclusions: This result showed that the wild variety of S. cumini seeds may be the best antibacterial agent against plant pathogens.

scholarly journals Antibacterial activity of nutmeg (Myristica fragrans Houtt.) extract against foodborne pathogens on raw beef during chilled and frozen storage

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 380-388
Author(s):  
O.M. Ben Lagha ◽  
M.P. Zakaria ◽  
I.S. Ismail ◽  
Nor-Khaizura M.A.R. ◽  
Yaya Rukayadi
Keyword(s):  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Frozen Storage ◽  
Minimal Processing ◽  
Safety Issues ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt ◽  
The Stability ◽  
Ph Range ◽  
Diffusion Assay

In recent years, demands for minimal processing and free-synthetic preservatives are increasing because of growing concern among consumers regarding the safety issues of additives. Nutmeg (Myristica fragrans Houtt.) has been used as a spice and traditional medicine in Asian countries. This study aimed to determine the antibacterial activity of nutmeg extract against foodborne pathogens on raw beef during storage. Nutmeg seeds were extracted using a maceration method with methanol as a solvent. The extract was assessed for antibacterial activity against a range of microorganisms using the disc diffusion assay, minimum inhibitory concentration and minimum bactericidal concentration. The effect of heat and different pH of the extract on its antibacterial activity was also conducted to evaluate the stability of the extract. The effects of the extract at different concentrations on the microbial population of the raw beef during chilled (4.0±0.2oC) and frozen (-18.0±0.2oC) storage for 21 days were then evaluated. The nutmeg extract exhibited antimicrobial activity against the range of microorganisms tested, which was stable at high temperature (80.0±2.0oC) and in the pH range tested (3.0, 6.8, and 11). Furthermore, the extract significantly inhibited microbial growth on raw beef stored for 21 days in chilled or frozen conditions, indicating that the nutmeg extract has the potential to be developed as a natural antimicrobial preservative in beef.

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