Screening and characterization of bacteriocins produced by some Strains of Lactobacillus spp isolated from Iranian Dairy products

Subject Areas : Food Science and Technology

سعید Mirdamadi ¹ , مهرنوش Tangestani ²

1 - - Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
2 - - Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran

Received: 2011-07-06 Accepted : 2011-11-28 Published : 2011-11-22

Keywords: Nisin, Lactobacilli, bacteriocin, Preservatives, Food Products,

Abstract :

   In this study, the inhibitory effects of bacteriocins of lactobacilli which were isolated from Iranian traditional dairy products was determined against known gram positive, gram negative and yeast by well diffusion technique. Among 8 isolates with higher capability of bacteriocin production, 2 isolates were selected for further investigations. The bacteriocins were purified by iso-propanol and ammonium sulfate precipitation following by dialysis and chromatography technique. The molecular weight of bacteriocins was determined as 45 to 66/2 KDa. by SDS-page electrophoresis. According to the results, the produced bacteriocins had more inhibition effect on Micrococcus luteus PTCC1169, Staphylococcus epidermidis PTCC1435 as well as Bacillus cereus PTCC1247 and with lesser degree of extent on Listeria monocytogenes PTCC 1301. Results also revealed that, Micrococcus luteus  was the most sensitive bacterium among indicator bacteria, while Candid albicans PTCC 5027 identified as the most resistance organism. This research showed that, bacteriocins produced by lactobacilli isolated from traditional dairy products have high potency to be used against microbial pathogens and could be applied as bio-preservative in food products.

References:

• Anas, M., Eddine, H.J. and Mebrouk, K. (2008). Antimicrobial Activity of Lactobacillus Species Isolated from Algerian Raw Goat’s Milk Against Staphylococcus aureus, World Journal of Dairy and Food Sciences, 3(2): 39-49.


• Boziaris, I.S. and Nychas, G.J.E. (2006). Effect of nisin on growth boundaries of Listeria monocytogenes at various temperatures, pH, and water activities. Food Microbiology, 23: 779-784.


• Cleveland, J., Motville, T.J., Nes, I.F. and Chikindas, M.L. (2001). Bacteriocins: Safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71: 1-20.


• Ganzle, M.G., Holtzel, A., Walter, J., Jung, G. and Hammes, W.P. (2000). "Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584". Applied and Environmental Microbiology, 66: 4233-4333.


• Holo, H., Nilssen, O. and Nes, I.F. (1991). Lactococcin A, a new bacteriocin from Lactococcus lactis subsp. cremoris isolation and characterization of the protein and its gene. Journal of Bacteriology, 173: 3879-3887.


• Holzapfel, W.H., Geisen, R. and Schillinger, U. (1995). Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology, 24: 343-362.


• Hugas, M. (1998). Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Science, 49: 139-150.


• Invanova, I., Kabadjova, P., Panter, A., Danova, S. and Dousset, X. (2000). Detection, purification and partial characterization of a novel, Bacteriocin sub sp. Lactis B14 isolated from Boza-Bulgarian Traditional cereal Beverage. Biocatalysis, Fundamentals and Applications, 41(6): 47-53.


• Leer, R.J., van der Vossen, J.M., van Giezen, M., van Noort, J.M. and Pouwels, P.H. (1995). Genetic analysis of acidocin B, a novel bacteriocin produced by Lactobacillus acidophilus. Microbiology, 141: 1629-1635.


• Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.F., Shapiro, C., Griffin, P.M., Tauxe, R.V. (1999). Food-related illness and death in the United States, Emerging Infectious Diseases, 5(5): 607-625.


• Mirdamadi, S., Moazami, N. and Rafiei, T. (1994). Rate of Listeria Abortion in Tehran. Medical Journal of Islamic Republic of IRAN (MJIRI), 8(1): 1-4 [In Farsi].


• Mirdamadi, S., Moazami, N. and Rafiei, T. (1994). Determination of Dominant Serovars of Listeria monocytogenes. Medical Journal of Islamic Republic of IRAN (MJIRI), 3: 173-175.


• Mirdamadi, S., Aziz Mohseni, F., Fallahpour, M. and Tangestani, M. (2007). Screening of lactobacillus strains for bio-preservative production and probiotic activities from Iranian Yogurt. (2007). Annals of Nutrition and Metabolism, 51: 159-159.


• Mirdamadi, S., Agha Ghazvini, Sh. and Taffresh, H. (2009).  Production and Nano-Formulation of Nisin in Liposome as a slow Release Preservative Against  Important Food-Born Pathogens in Uf Cheese,  New Biotechnology , Volume 25, Suppl. 1, Elsevier, ISSN: 1871-678.


• Noonpakdee, W., Jumriangrit, P., Wittayakom, K., Zendo, J., Nakayama, J., Sonomoto, K. and Panyim, S. (2009). Two-peptide bacteriocin from Lactobacillus plantarum (PMU) 33 strain isolated from som-fak, a Thai low salt fermented fish product. Asia Pacific Journal of Molecular Biology and Biotechnology, 17(1): 19-25.


• Ogunbanwo, S.T., Sanni, A.I. and Onilude, A.A. (2003). Characterization of bacteriocin produced by Lactobacillus plantarumF1 and Lactobacillus bervis (OG1). African Journal of Biotechnology, 2(8): 219-227.


•  Poor Ahmad, R., Mazaheri Asadi, M. and Mirdamadi, S. (2006). Study of Anti bacterial effects of Isolated Iranian Native starter cultures. (2006), Food Technology and Nutrition, 3(1): 23-32.


• Rajaram, G., Manivasagan, P., Thilagavathi, B. and Saravanakumar, A. (2010). Purification and Characterization of a Bacteriocin Produced by Lactobacillus lactis Isolated from Marine Environment. Advance Journal of Food Science and Technology, 2(2): 138-144.


• Ralph, W., Jack John, R., Tagg, and Bibekray. (1995). Bacteriocin of gram-positive bacteria. Microbiology Reviews, 59(2): 171-200.


• Rauch, P.J.G., Beerthuyzen, M.M. and De Vos, W.M. (1991). Molecular analysis and evolution of conjugative transposons encoding nisin production and sucrose fermentation in Lactococcus lactis, pp. 243–249. In G. Jung and H.G. Sahl (ed.), Nisin and novel lantibiotics. Escom Publishers, Leiden, The Netherlands.


• Schillinger, U. and Lucke, F.K. (1989). Antibacterial activity of Lactobacillus sake isolated from Meat. Applied and Environmental Microbiology, 55: 1901-1906.


• Tafreshi, H., Mirdamadi, S., Norouzian, D., Khatami, Sh. and Sardari, S. (2010a). Effect of nonnutritional factors on nisin production. African Journal of Biotechnology, 9(9): 1382-1391.


• Tafreshi, H., Mirdamadi, S., Norouzian, D., Khatami, Sh. and Sardari, S. (2010b). Optimization of Non-Nutritional Factors for a Cost-Effective Enhancement of Nisin Production Using Orthogonal Array, Method, Journal of Probiotics and Antimicrobial Proteins, 2: 267-273.
  
  
  
  • Zohri, M., Gazori, T., Mirdamadi,
    
    Address:
    S., Asadi, A. and Haririan, I. (2009). Polymeric NanoParticles: Production, applications and Advantage. The Internet Journal of Nanotechnology, 3(1): 1-7.