Isolation and Molecular Identification of Bacteriocinproducing Enterococci with Broad Antibacterial Activity from Traditional Dairy Products in Kerman Province of Iran

• 발행기관: 한국축산식품학회
• 저자명: Khodaei M Soltani Nezhad Sh
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제1호, 172~179쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.02.28

영문 초록

One of the critical limitations to use of bacteriocins produced by lactic acid bacteria as a substitute for chemical antibiotics is the narrow spectrum of their antibacterial activity. The aim of present study was isolation and molecular identification of bacteriocin-producing enterococci with broad antibacterial spectrum. Bacteriocinproducing bacteria were isolated from native dairies in Kerman. Bacteriocins were purified by ammonium sulfate method and the effects of them were investigated on different strains of bacteria. Also, the effects of pH and heat on produced bacteriocins were investigated. High level bacteriocin-producing isolates were identified based on molecular tests. A total of 15 strains of bacteriocin-producing Enterococcus were isolated initially. Enterococcus faecium C-2 and Y-1 strains produced bacteriocins with the highest antibacterial effect. The bacteriocins were stable in pH ranges from 2 to 12 and their antibacterial activity was maintained after autoclave treatment. The maximum bactericidal effect was observed against Listeria monocytogenes and Pseudomonas aeruginosa. In conclusion, use of these bacteriocins as a substitute for chemical antibiotics is recommended.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

Acknowledgments

키워드

antibacterial effect bacteriocin dairy products Enterococcus faecium