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Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments
- Source :
- Brazilian Archives of Biology and Technology v.56 n.1 2013, Brazilian Archives of Biology and Technology, Instituto de Tecnologia do Paraná (Tecpar), instacron:TECPAR, Brazilian Archives of Biology and Technology, Vol 56, Iss 1, Pp 101-106 (2013), Brazilian Archives of Biology and Technology, Volume: 56, Issue: 1, Pages: 101-106, Published: FEB 2013
- Publication Year :
- 2013
- Publisher :
- Instituto de Tecnologia do ParanĂ¡ - Tecpar, 2013.
-
Abstract
- In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total of 752 colonies isolated from the condiments. Out of the 30, only five strains retained activity after the pH of the broth supernatant was adjusted to 6.5. When evaluated by the agar-well diffusion assay, the spectra of inhibitory activity showed that Staphylococcus aureus was the most sensitive indicator organism tested, while Listeria monocytogenes was the most resistant. One strain (UG 2) was active against Escherichia coli. The assays using the cell-free supernatant of the cultures showed that the bacteriocins were completely inactivated by the proteolyses as well as by the chloroform treatment. In ethanol, the activity of the compounds was only partially modified. When incubated in a water bath at 80°C for 30 min, no significant activity loss was recorded. The antimicrobial activity of the bacteriocins produced by the lactic acid bacteria has potential for use in biopreservation of condiments against the spoilage and food - borne pathogens.
- Subjects :
- Multidisciplinary
lcsh:Biotechnology
Cell free supernatant
Food spoilage
Inhibitory activity
Biology
Biopreservation
medicine.disease_cause
Antimicrobial
biology.organism_classification
Microbiology
Lactic acid
chemistry.chemical_compound
Listeria monocytogenes
chemistry
Bacteriocin
Bacteriocins
lcsh:TP248.13-248.65
'Okpiye'
medicine
Lactic acid bacteria
Fermentation
'Ugba'
Condiments
Bacteria
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Brazilian Archives of Biology and Technology v.56 n.1 2013, Brazilian Archives of Biology and Technology, Instituto de Tecnologia do Paraná (Tecpar), instacron:TECPAR, Brazilian Archives of Biology and Technology, Vol 56, Iss 1, Pp 101-106 (2013), Brazilian Archives of Biology and Technology, Volume: 56, Issue: 1, Pages: 101-106, Published: FEB 2013
- Accession number :
- edsair.doi.dedup.....14f28888b4ec1137a4638f32d646ec3d