Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens
Subject Areas : Food Science and Technology
A. Tarinejad
1
(
Associate Professor, Department of Agricultural Biotechnology, Faculty of Agriculture, Azarbaijan Shahid
Madani University, Tabriz, Iran
)
P. Pourabdi Sarabi
2
(
MSc Student, Department of Biotechnology, Faculty of Agriculture, Azarbaijan Shahid Madani University,
Tabriz, Iran
)
M. A. Hejazi
3
(
Post doctor, Associate Professor, Branch of North-West and West Region of Iran, Agricultural
Biotechnology Research Institute of Iran (ABRII), Tabriz, Iran
)
Keywords: Probiotic, Lactic acid bacteria, disk diffusion, inhibition zone,
Abstract :
Identification of lactic acid bacteria, bacteriocin producing has been noticeable by most researchers. The surveys showed that bacteriocins of lactic acid bacteria has antibacterial effect against bacteria of poisoning agent, so these bacteriocins could be used as natural preserving of food materials. In this research, antimicrobial activities of bacterial supernatant from 10 native strain of lactic acid bacteria existing in Biotechnology Research Institute of Iran (ABRII), Branch of North-West and West Region of Iran evaluated by disk diffusion assay against seven pathogen including Listeria innocua, Bacillus cereus, flexneri Shigella, Escherichia coli, Staphylococcus aureus, Yersinia entrocolitica, Klebsiella pneumonia. Each test had three replications and the inhibition zone diameter measured in strains and compared with each other. At next step, peptide identification of antibacterial agent was detected by trypsin enzyme treatment. The results represented that lactic acid strains represented good antimicrobial potential against seven bacteria of poisoning agent. Also 15E strain with 6.03mm and 0.167mm inhibition zone diameter versus flexneri shigella and Yersinia entrocolitica showed the highest and lowest rate of suppression, respectively. Escherichia coli and Shigella flexneri the sensitive and Bacillus cereus as resistant strain was detected against bacteriocins of lactic acid bacteria. Also enzyme treatment result confirm peptide identification of antibacterial agent. T2 native strain could consider as strain with high potential versus gram-negative bacteria like Flexneri shigella, E. coli, Yersinia entrocolitica, and Klebsiella pneumonia.
Akhondzade, A., Razavi, V., Misaghi, A., AbbasiFar, R., Radmehr, B. and Khalighi, F. (2003). Effect of thyme essential oils on Salmonella typhimurium in brain and heart broth. Journal of Medicinal Plants, 8: 84-91.
● Alizadeh, B. and Tarinejad, A. (2010). Application of MSTATC software in statistical analysis: Setoodeh Publication. Tabriz. [In Persian]
● Campos, C.A., Rodríguez, Ó., Calo-Mata, P., Prado, M., and Barros-Velázquez, J. (2006). Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcusmundtii strains isolated from turbot (Psetta maxima). Food Research International. 39(3): 356-364.
● Chen, H. and Hoover, D. (2003). Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety, 2(3): 82-100.
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Akhondzade, A., Razavi, V., Misaghi, A., AbbasiFar, R., Radmehr, B. and Khalighi, F. (2003). Effect of thyme essential oils on Salmonella typhimurium in brain and heart broth. Journal of Medicinal Plants, 8: 84-91.
● Alizadeh, B. and Tarinejad, A. (2010). Application of MSTATC software in statistical analysis: Setoodeh Publication. Tabriz. [In Persian]
● Campos, C.A., Rodríguez, Ó., Calo-Mata, P., Prado, M., and Barros-Velázquez, J. (2006). Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcusmundtii strains isolated from turbot (Psetta maxima). Food Research International. 39(3): 356-364.
● Chen, H. and Hoover, D. (2003). Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety, 2(3): 82-100.