Isolation of Pediococcus acidilacticiKp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry

BMC Microbiology

Research Article

Ramakrishnan Nagasundara Ramanan¹  Sahar Abbasiliasi²  Arbakariya B Ariff²  Raha Abdul Rahim³  Shuhaimi Mustafa⁴  Tengku Azmi Tengku Ibrahim⁵  Tau Chuan Ling⁶  Joo Shun Tan⁷  Faezeh Vakhshiteh⁷ 

[1] Chemical and Sustainable Process Engineering Research Group, School of Engineering, Monash University, Bandar Sunway, 46150, Selangor, Malaysia;Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Lembah Pantai, Kuala Lumpur, Malaysia;Institute of Bioscience, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia;

关键词: Lactic acid bacteria;    Pediococcus acidilactici;    Bacteriocin-like inhibitory substance;    Listeria monocytogenes;    Fermentation;    Identification;   

DOI  :  10.1186/1471-2180-12-260

 received in 2012-03-12, accepted in 2012-10-17,  发布年份 2012

来源: Springer

【 摘 要 】

BackgroundLactic acid bacteria (LAB) can be isolated from traditional milk products. LAB that secrete substances that inhibit pathogenic bacteria and are resistant to acid, bile, and pepsin but not vancomycin may have potential in food applications.ResultsLAB isolated from a range of traditional fermented products were screened for the production of bacteriocin-like inhibitory substances. A total of 222 LAB strains were isolated from fermented milk products in the form of fresh curds, dried curds, and ghara (a traditional flavor enhancer prepared from whey), and fermented cocoa bean. Eleven LAB isolates that produced antimicrobial substances were identified as Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici strains by biochemical methods and 16S rDNA gene sequencing. Of these, the cell-free supernatant of Kp10 (P. acidilactici) most strongly inhibited Listeria monocytogenes. Further analysis identified the antimicrobial substance produced by Kp10 as proteinaceous in nature and active over a wide pH range. Kp10 (P. acidilactici) was found to be catalase-negative, able to produce β-galactosidase, resistant to bile salts (0.3%) and acidic conditions (pH 3), and susceptible to most antibiotics.ConclusionTraditionally prepared fermented milk products are good sources of LAB with characteristics suitable for industrial applications. The isolate Kp10 (P. acidilactici) shows potential for the production of probiotic and functional foods.

【 授权许可】

Unknown   
© Abbasiliasi et al.; licensee BioMed Central Ltd. 2012. This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.