home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Isolated From Cheese

Paper Details

Research Paper 01/12/2020
Views (461) Download (36)
current_issue_feature_image
publication_file

Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Isolated From Cheese

Samreen Akhtar, Syed Kashif Nawaz, Faiza Zubair
Int. J. Biosci.17( 6), 507-518, December 2020.
Certificate: IJB 2020 [Generate Certificate]
Key: Antimicrobial activityBacteriocinCFSLactobacillus pentosus

Abstract

MRS agar was used for the isolation of Lactobacillus strain. This strain was recognized through biochemical tests and 16S rRNA ribotyping, as Lactobacillus pentosus. Its antibacterial effects were detected by utilizing cell free supernatant (CFS). Escherichia coli, Bacillus subtilis and Staphylococcus aureus were used as test strains. CFS showed antimicrobial activity against the test strains. CFS was treated with proteinases for the confirmation of loss of antimicrobial activity. Loss of antimicrobial activity on exposure to proteinases indicated the presence of bacteriocin in CFS. CFS was also studied for its antimicrobial effect at different temperatures and pH. Optimum antimicrobial effect was recorded at pH 7 and at temperature 45°C. The current study indicates the antimicrobial activity of strain of L. pentosus against E. coli, B. subtilis and S. aureus.

VIEWS 39
Cover PDF

Aasen IM, Moreto T, Katla T, Axelsson L, Storro I. 2000. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Applied Microbiology and Biotechnology 53, 159-166. https://doi.org/10.1007/s002530050003.

Ahmed T, Kanwal R, Ayub N. 2006. Influence of temperature on growth pattern of Lactococcus lactis, Streptococcus cremoris and Lactobacillus acidophilus isolated from camel milk. Biotechnology 5, 481-486.

Akcelik O, Tukel C, Ozcengiz G, Akcelik M. 2006. Characterization of bacteriocins from two Lactococcus lactis subsp. lactis isolates. Molecular Nutrition & Food Research 50(3), 306-313. https://doi.org/10.1002/mnfr.200500172.

Asahara T, Shimizu K, Takada T, Kado S, Yuki N, Morotomi M, Nomoto K. 2011. Protective effect of Lactobacillus casei strain Shirota against lethal infection with multi‐drug resistant Salmonella enterica serovar Typhimurium DT104 in mice. Journal of Applied Microbiology 110(1), 163-173. https://doi.org/10.1111/j.1365-2672.2010.04884.x.

Aslam M, Shahid M, Rehman FU, Murtaza MA, Sharif S, Ata A, Noor S. 2012. Production optimization and characterization of a low molecular weight bacteriocin from Lactococcus lactis subsp. lactis. African Journal of Microbiology Research 6(30), 5924-5933. https://doi.org/10.5897/AJMR12.230.

Barman S, Ghosh R, Sengupta S, Mandal NC. 2017. Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd. Public Library of Science 12(8), e0184020. https://doi.org/10.1371/journal.pone.0184020.

Bhaskar N, Sudeepa ES, Rashmi HN, Selvi AT. 2007. Partial purification and characterization of protease of Bacillus proteolyticus CFR3001 isolated from fish processing waste and its antibacterial activities. Bioresource Technology 98(14), 2758-2764. https://doi.org/10.1016/j.biortech.2006.09.033.

Biscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDGM. 2013. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and driedmeat product. Meat Science 93, 607–613. https://doi.org/10.1016/j.meatsci.2012.11.021.

Bogovic-Matijasic B, Rogelj I, Nes IF, Holo H. 1998. Isolation and characterization of two bacteriocins of Lactobacillus acidophilus LF221. Applied Microbiology and Biotechnology 49(5), 606-612. https://doi.org/10.1007/s002530051221.

Bomba A, Brandeburova A, Ricanyova J, Strojny L, Chmelarova A, Szabadosova V, Cokasova D. 2012. The role of probiotics and natural bioactive compounds in modulation of the common molecular pathways in pathogenesis of atherosclerosis and cancer. Biologia 67(1), 1-13. https://doi.org/10.2478/s11756-011-0155-6.

Boyer R. 2000. Modern Experimental Biochemistry: Pearson Education India.

Chavan A, Rameshwar D, Dange A, Wayde J, Bansal M. 2016. Molecular Characterization of Bacteriocin Producing Lactic Acid Bacteria from Fermented food “Idli”. International Journal of Food and Fermentation Technology 6(2), 415-420. https://doi.org/10.5958/2277-9396.2016.00067.2

Cotter PD, Ross RP, Hill C. 2013. Bacteriocins-a viable alternative to antibiotics? Nature reviews Microbiology 11, 95–105. https://doi.org/10.1038/nrmicro2937

De Vuyst L, Leroy F. 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications. Journal of Molecular Microbiology and Biotechnology 13, 194–199. https://doi.org/10.1159/000104752.

Drider D, Bendali F, Naghmouchi K, Chikindas ML. 2016. Bacteriocins: not only antibacterial agents. Probiotics and Antimicrobial Proteins 8(4), 177-182. https://doi.org/10.1007/s12602-016-9223-0.

Drider D, Rebuffat S. 2011. Prokaryotic antimicrobial peptides: from genes to applications. Springer, New York. https://doi.org/10.1007/978-1-4419-7692-5

Ewing WH. 1986. The genus Escherichia. Identification of Enterobacteriaceae 4, 93-134.

Gardiner GE, Rea MC, O’Riordan B, O’Connor P, Morgan SM, Lawlor PG, Hill C. 2007. Fate of the two-component lantibiotic lacticin 3147 in the gastrointestinal tract. Applied and Environmental Microbiology 73(21), 7103-7109. https://doi.org/10.1128/AEM.01117-07.

Grosu-Tudor SS, Stancu MM, Pelinescu D, Zamfir M. 2014. Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods. World Journal of Microbiology & Biotechnology 30(9), 2459-2469. https://doi.org/10.1007/s11274-014-1671-7.

Hirano J, Yoshida T, Sugiyama T, Koide N, Mori I, Yokochi T. 2003. The effect of Lactobacillus rhamnosus on enterohemorrhagic Escherichia coli infection of human intestinal cells in vitro. Microbiology and Immunology 47(6), 405-409. https://doi.org/10.1111/j.1348-0421.2003.tb03377.x.

Indriati N, Kusmarwati A, Hermana I. 2014. Optimization of bacteriocin production by Lactococcus lactis ssp. lactis CN1. 10a origin from Rusips. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 9(3), 97-106. https://doi.org/10.15578/squalen.v9i3.107

Iqbal A. 1998. Production, purification and characterization of bacteriocins from indigenous clinical staphylococci. PhD thesis, University of Karachi, Karachi, Pakistan.

Ivanova I, Kabadjova P, Pantev A, Danova S, Dousse X. 2000. Detection Purification and characterization of a novel bacteriocin substance produced by Lactobacillus lactis subsp.lactis B14 isolated from boza -Bulgarian traditional cereals beverage. Biocatalysis 41(6), 47-53.

Ivanova I, Miteva V, Stefanova TS, Pantev A, Budakov I, Danova S, Montcheva P, Nikolova I, Dousset X, Boyaval P. 1998. Characterization of a bacteriocin produced by Streptococcus thermophilus 81. International Journal of Food Microbiology 42, 147–158.

Joshi VK, Sharma S, Rana NS. 2006. Production, Purification, Stability and Efficacy of Bacteriocin from Isolates of Natural Lactic Acid Fermentation of Vegetables. Food Technology and Biotechnology 44(3), 435-439.

Karthikeyan V, Santosh SW. 2009. Isolation and partial characterization of bacteriocin produced from Lactobacillus plantarum. African Journal of Microbiology Research 3(5), 233-239.

Katoch R. 2011. Analytical techniques in biochemistry and molecular biology. Springer Science & Business Media.

Lash BW, Mysliwiec TH, Gourama H, Mysliwiec TH. 2005. Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum (ATCC 8014). Food Microbiology 22, 199-204.

Liu G, Lv Y, Li P, Zhou K, Zhang J. 2008. Pentocin 31-1, an anti-Listeria bacteriocin produced by Lactobacillus pentosus 31-1 isolated from Xuan-Wei Ham, a traditional China fermented meat product. Food Control, 19, 353-359. https://doi.org/10.1016/j.foodcont.2007.04.010.

Meyer H. 1957. The ninhydrin reaction and its analytical applications. The Biochemical Journal 67(2), 333-340.

Pascual LM, Daniele MB, Ruiz F, Giordano W, Pajaro C, Barberis L. 2008. Lactobacillus rhamnosus L60, a potential probiotic isolated from the human vagina. The Journal of General and Applied Microbiology 54, 141-148. https://doi.org/10.2323/jgam.54.141.

Pereira DI, Gibson GR. 2002. Effects of consumption of probiotics and prebiotics on serum lipid levels in humans. Critical Reviews in Biochemistry and Molecular Biology 37(4), 259-281. https://doi.org/10.1080/10409230290771519.

Rossi LM, Rangasamy P, Zhang J, Qiu XQ, Wu GY. 2008. Research advances in the development of peptide antibiotics. Journal of Pharmaceutical Sciences 97(3), 1060-1070. https://doi.org/10.1002/jps.21053

Saarela M, Mogensen G, Fonden R, Matto J, Mattila-Sandholm, T. 2000. Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology 84(3), 197-215. https://doi.org/10.1016/s0168-1656(00)00375-8

Sabia C, Anacarso I, Bergonzini A, Gargiulo R, Sarti M et al. 2014. Detection and partial characterization of a bacteriocin-like substance produced by Lactobacillus fermentum CS57 isolated from human vaginal secretions. Anaerobe 26, 41–45. https://doi.org/10.1016/j.anaerobe.2014.01.004.

Sarika AR, Lipton AP, Aishwarya MS. 2010. Bacteriocin Production by a New Isolate of Lactobacillus rhamnosus GP1 under Different Culture Conditions. Advance Journal of Food Science and Technology 2(5), 291-297.

Sharma S, Garg AP, Singh G. 2010. Optimization of fermentation conditions for bacteriocin production by Lactococcus lactis CCSULAC1 on modified MRS medium. International Journal of Dairy Science 5, 1-9. https://doi.org/10.3923/ijds.2010.1.9.

Tagg J, McGiven AR. 1971. Assay system for bacteriocins. Applied Microbiology 21(5), 943.

Todorov SD, Dicks LMT. 2005. Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gramnegative bacteria. Enzyme and Microbial Technology Journal 36, 318-326. https://doi.org/10.1016/j.enzmictec.2004.09.009.

Todorov SD. 2009. Bacteriocins from Lactobacillus plantarum production, genetic organization and mode of action. Brazilian Journal of Microbiology 40(2), 209-221. https://doi.org/10.1590/S151783822009000200001.

Tuohy KM, Pinart‐Gilberga M, Jones M, Hoyles L, McCartney AL, Gibson GR. 2007. Survivability of a probiotic Lactobacillus casei in the gastrointestinal tract of healthy human volunteers and its impact on the fecal microflora. ‎Journal of Applied Microbiology 102(4), 1026-1032. https://doi.org/10.1111/j.1365-2672.2006.03154.x.

Zhao S, Han J, Bie X, Lu Z, Zhang C, Lv F. 2016. Purification and characterization of plantaricin JLA-9: a novel bacteriocin against Bacillus spp. produced by Lactobacillus plantarum JLA-9 from Suan-Tsai, a traditional Chinese fermented cabbage. Journal of Agricultural and Food Chemistry 64, 2754–2764. https://doi.org/10.1021/acs.jafc.5b05717.

Submit Manuscript