Document Detail


Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins.
MedLine Citation:
PMID:  15248146     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Lactic acid bacteria (LAB) commonly used in food as starter cultures are known to produce antimicrobial substances such as bacteriocins and have great potential as food biopreservatives. LAB isolated from traditional fermented foods (appam batter and pickles) were screened for bacteriocin production. Two lactobacilli, LABB and LABP (one from each source) producing bacteriocins were characterized. Both the bacilli were homo-fermentative, catalase negative and micro-aerophilic in nature. LABB was found to be a thermobacterium growing at 45 degrees C while LABP was a streptobacterium growing at 15 degrees C. Both were able to grow at pH 4.5-8.6 but were intolerant to high salt concentration. They failed to produce gas from glucose as well as ammonia from arginine. Among the sugars examined they could not ferment arabinose, raffinose, rhamnose or xylose. Additionally, LABB could not ferment esculin, gluconate or mannose. LABB is identified as Lactobacillus acidophilus while LABP as Lb. casei. Their bacteriocins showed a broad inhibitory spectrum against the indicator organisms tested. They were active below pH 8.0 and after autoclaving as well. There was a complete loss of activity when treated with proteolytic enzymes such as trypsin indicating the proteinaceous nature of the active molecules. SDS-PAGE of partially purified bacteriocins indicated the molecular mass of the bacteriocin as 3.8 and 4.5 kDa for LABB and LABP respectively.
Authors:
Marilingappa Jamuna; Kadirvelu Jeevaratnam
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  The Journal of general and applied microbiology     Volume:  50     ISSN:  0022-1260     ISO Abbreviation:  J. Gen. Appl. Microbiol.     Publication Date:  2004 Apr 
Date Detail:
Created Date:  2004-07-12     Completed Date:  2004-10-06     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0165543     Medline TA:  J Gen Appl Microbiol     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  79-90     Citation Subset:  IM    
Affiliation:
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Siddarthanagar, Mysore-570011, India.
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MeSH Terms
Descriptor/Qualifier:
Bacteria / drug effects*
Bacteriocins / metabolism*,  pharmacology*
Colony Count, Microbial
Fermentation
Gram-Negative Bacteria / drug effects
Gram-Positive Bacteria / drug effects
Lactobacillus acidophilus / classification,  isolation & purification*,  metabolism
Lactobacillus casei / classification,  isolation & purification*,  metabolism
Microbial Sensitivity Tests
Vegetables / microbiology*
Chemical
Reg. No./Substance:
0/Bacteriocins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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