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Volume 3, Issue 6

Characterization and profiling of bacteriocin-like substances produced by lactic acid bacteria from cheese samples Open Access

Abstract

Bacteriocins have become biological weapons against harmful food pathogens and have attracted interest as tools for biopreservation. The aim of this study was to isolate, identify and characterize lactic acid bacterial (LAB) strains from cheese samples, partially purify potential bacteriocins and characterize their antimicrobial activity against pathogens. Bacteriocin-producing organisms were screened by Agar spot assay test. Initially, 25 LAB isolates were isolated from the cheese samples and identified as spp., among them five strains were able to produce bacteriocin whose antimicrobial activates were analysed by agar-well-diffusion assay test against pathogenic organisms. , , , and were inhibited, while , , and were resistant to the antimicrobial substances from LAB isolates. For optimal production of bacteriocin, LAB broth cultures were harvested at exponential phase. The molecular weights of the bacteriocins are between 7.0–15.0 kDa. The bacteriocins were characterized on the basis of their sensitivity to heat, pH, enzymes, NaCl and treatments with organic solvents. These results revealed that the bacteriocins from spp. isolated from the cheese might have potential antimicrobial properties and give new insight in the development of bio-preservative agents to prevent and control pathogenic bacterial infection.

  • Received:
  • Accepted:
  • Published Online:
Keyword(s): antimicrobial activity , bacteriocin , cheese and lactic acid bacteria
Funding
This study was supported by the:
  • Bangladesh Council of Scientific and Industrial Research (Award BS-286, 2020-21, R and D 2020-21)
    • Principle Award Recipient: Nazrul Islam BhuiyanMohammad
© 2021 The Authors
  • This is an open-access article distributed under the terms of the Creative Commons Attribution License. The Microbiology Society waived the open access fees for this article.
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2021-06-08
2024-04-26
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Characterization and profiling of bacteriocin-like substances produced by lactic acid bacteria from cheese samples
Access Microbiology 3, 000234 (2021); https://doi.org/10.1099/acmi.0.000234
/content/journal/acmi/10.1099/acmi.0.000234
/content/journal/acmi/10.1099/acmi.0.000234
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