Open AccessJournal Article
Bacteriocin Production by a New Isolate of Lactobacillus rhamnosus GP1 under Different Culture Conditions
Reads0
Chats0
TLDR
Results of sensi tivity tests revealed remarkable stability of the bacteriocin at different storage conditions, temperatures and pH tested.Abstract:
Bacteriocin producing Lactobacillus rhamnosus GP1 was isolated from Grape peel and characterized. The bacteriocin had wide spectrum of inhibitory activity against test strains of pathogenic and food spoilage micro organisms. The cell-free supernatant of L. rhamnosus inhibited the growth of Bacillus brevis, B. pumilus , B. sub tilis, Escherichia coli , Pseudomonas aeruginosa, Staphylococcus aureus, Vibrio harveyi, Acinetobacter sp. and Arthrobacter sp. The influence of culture conditions on the production of the bacteriocin by L. rhamnosus was evaluated. Maximum bacteriocin activity of 1200 AU/mL was obtained in MRS broth at 72 h at an initial pH of 6.0 in 30oC. Increased bacteriocin production by L. rhamnosus GP1 was noted when MRS broth was supplemented with yeast extract (0.1%), tween 80 ( 0.1%), MgSO 4 (0.02% to 0.04%) and dextrose (2.0 to 3.0%). Addition of bacteriological peptone, beef extract, NaCl and SDS to the culture medium however, reduced the production of bacter iocin. Results of sensi tivity st udies revealed remarkable stability of the bacteriocin at different storage conditions, temperatures and pH tested.read more
Citations
More filters
Journal ArticleDOI
Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives
TL;DR: Food matrices such as fruits and vegetables offer a promising performance as sources and carriers of probiotic strains, and table olives are subjected to comprehensive discussion as a case study, owing to their suitable microstructure and unique sensory and nutritional features.
Journal ArticleDOI
Production of bacteriocin and their application in food products
Narayanapillai Udhayashree,Duraisamy Senbagam,Balakrishnan Senthilkumar,Kanagaraj Nithya,R Gurusamy +4 more
TL;DR: In this article, the authors used 16s rRNA sequencing and phylogenetic analysis to identify the Lactobacillus fermentum (L. fermentum) strain from chicken intestine and found that it is capable of producing bacteriocins, inhibiting the widest range of pathogenic bacteria.
Journal ArticleDOI
Lactobacillus rhamnosus GG inhibits the toxic effects of Staphylococcus aureus on epidermal keratinocytes.
TL;DR: Data suggest at least two separate activities involved in the protective effects of L. rhamnosus GG against S. aureus, growth inhibition and reduction of bacterial adhesion.
Revista verde de agroecologia e desenvolvimento sustentável grupo verde de agricultura alternativa (gvaa) issn 1981-8203
Maria Otaciana dos Prazeres da Silva,Francisco de Assis de Oliveira,Priscila de Melo,Evangelista Maia,Ricardo Carlos,Pereira da Silva,Santos Cândido +6 more
TL;DR: In this paper, the authors evaluated the growth rates of tomato under water stress during vegetative and flowering stages, in a greenhouse of the Federal University of Campina Grande (UFCG).
Journal ArticleDOI
Efficacy of Locally Isolated Lactic Acid Bacteria Against Antibiotic-Resistant Uropathogens
TL;DR: The obtained results revealed that all the Lactobacillus isolates displayed antimicrobial activity against 6 out of 7 antibiotic-resistant uropathogens, indicating that these bacteria could represent a good ecological plan for the control and prevention of UTI.
References
More filters
Journal ArticleDOI
Bacteriocins of gram-positive bacteria.
TL;DR: A group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat certain infections due to gram- positive pathogenic bacteria.
Journal ArticleDOI
Bacteriocins of lactic acid bacteria
TL;DR: The range of inhibitory activity by bacteriocins of lactic acid bacteria can be either narrow, inhibiting only those strains that are closely related to the producer organism, or wide, inhibited a diverse group of Gram-positive microorganisms as mentioned in this paper.
Journal ArticleDOI
Influence of Growth Conditions on the Production of a Bacteriocin, Pediocin AcH, by Pediococcus acidilactici H
TL;DR: Pediocin AcH production was negligible when the pH of the medium was maintained at 5.0 or above, even in the presence of high cell mass, and the influence of growth parameters on the production was studied.
Journal ArticleDOI
Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria
TL;DR: Application of bacteriocins may help reduce the use of chemical preservatives and/or the intensity of heat and other physical treatments, satisfying the demands of consumers for foods that are fresh tasting, ready to eat, and lightly preserved.
Journal ArticleDOI
Lantibiotic nisin Z fermentative production by Lactococcus lactis IO-1: relationship between production of the lantibiotic and lactate and cell growth
TL;DR: The addition of Ca2+ to the medium showed a stimulating effect on the production of nisin Z and a maximum activity of 3150 IU/ml was obtained during pH-controlled batch fermentation in the medium supplemented with 0.1 M CaCl2.
Related Papers (5)
Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin
Jung-Mo Yang,Gi-Seong Moon +1 more