TY  - JOUR
T1  - Characterization of bacteriocin produced by Lactococcus lactis ssp. lactis strains isolated from marine fish caught in the Algerian west coast
TT  - Characterization of bacteriocin produced by Lactococcus lactis ssp. lactis strains isolated from marine fish caught in the Algerian west coast
AU  - F., Sahnouni
AU  - A., BOUTIBAMAATALLAH
AU  - D., BOUHADI
AU  - Z., BOUTIBA
PY  - 2014
DA  - March
JF  - Turkish Journal of Agricultural and Natural Sciences
JO  - TURKJANS
PB  - Mevlüt AKÇURA
WT  - DergiPark
SN  - 2148-3647
SP  - 1838
EP  - 1843
VL  - 1
IS  - Özel Sayı-2
LA  - tr
N2  - A total of 38 strains of Lactococcus lactis ssp. lactis, were isolated from gastrointestinal tract of coastal fish: sardine (Sardina pilchardus) and bug (Boops boops). These isolates were tested for their ability to produce bacteriocins against Listeria innocua, Brochothrix thermophacta, Salmonella sp., Staphylococcus aureus, Bacillus cereus, Aeromonas hydrophila, Pseudomonas aeuroginosa Escherichia coli and Methycilin resistant Staphyococcus aureus. However characterization of the antimicrobial substances showed that only 04 of isolates produced antimicrobial activity in the neutralized cell-free supernatant treated with catalase against indicator strains. The compounds produced by the selected strains were fully or partially inactivated by some of the proteolytic enzymes (trypsine, α-chymotrypsin and proteinase K), which indicates their proteinaceous nature. The antimicrobial activity of crude supernatant fluid was stable after heating at 100 °C for 30 min and declined thereafter. It was also active over a wide pH range (4–8). Selected strains in this study might be valuable for practical application as source of bacteriocin, providing future scope for the biopreservation of seafood products
CR  - Ammor, S., Rachman, C., Chaillou, S., Prévost, H., Dousset, X., Zagorec, M., 2005. Phenotypic and genotypic identification of lactic acid bacteria
CR  - producing traditional dry sausages. Food Microbiol 23(5):373- 382. a
CR  - small-scale Ayad, E.H.E., Nashat, S., El-Sadek N., Metwaly H., El- Soda M., (2004) Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological 21:715–725 Food
CR  - Microbiol Balcázar, J.L., Vendrell, D., De Blas, I., Ruiz-Zarzuela, I., Muzquiz, J.L., Girones, O., 2008. Characterization of probiotic properties of lactic acid bacteria isolated from intestinal microbiota of fish. Aquaculture. 278: 188- 191.
CR  - Banerjee, S.P, Chandra Dora, K., Chowdhury, S., 2011.Detection,
CR  - characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish Bacteriocin from Lb. brevis FPTLB3. J Food Sci Technol. 50 (1):17-25.
CR  - Budde, B.B., Hornbaek, T., Jacobsen, T., Barkholt, V, Koch, A.G., 2003. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuumpacked meats: culture isolation, bacteriocin identification, and meat application experiments. Int J Food Microbiol 83:171-184.
CR  - Brillet, A., Pilet, M.F., Prevost, H., Cardinal, M., Leroi, F., Carnobacterium biopreservative inoculation of a V41, strain against Listeria of bacteriocins
CR  - from Cleveland, J., T. J., Montville, I. F. Nes, Chikindas,M.L., 2001. Bacteriocins: safe natural antimicrobials for food preservation. International Journal of Food Microbiology. 71: 1-20.
CR  - Collins, M.D., Phillips, B.A., Zanoni, P., 1989. Deoxyribonucleic acid homology studies of Lactobacillus casei, Lactobacillus paracasei sp nov, subsp paracasei and subsp to/erans, and Lactobacillus rhamnosus sp nov, comb nov. /nt J Syst Bacterio.39: 105-108.
CR  - Corsetti, A., Settanni, L., Van Sinderen D., 2004. Characterisation
CR  - inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity. J Appl Microbiol 96:521–534.
CR  - bacteriocin-like Díaz-Ruiz, G. Ben Omar,N., Abriouel, Martínez Cañamero,M. et Gálvez, A., 2012. Inhibition of Listeria monocytogenes and Escherichia coli by bacteriocin-producing Lactobacillus plantarum EC52 in a meat sausage model system. African Journal of Microbiology Research Vol. 6(6), pp. 1103-1108.
CR  - Galvez, A., Lopez, R.L., Abriouel, H., Valdivia, E., Omar, N.B., 2008. Application of bacteriocins in the control of food borne pathogenic and spoilage bacteria. Crit. Rev. Biotechnol., 28: 125-152.García et al., 2012;
CR  - Gonzalez-Rodriguez, M.N., Sanz, J.J., Santos, J.A., Otero, A., Garcia-Lopez, M.L. 2002. Numbers and types of microorganisms in vacuum- packed cold-smoked freshwater fish at the retail level. Int. J. Food Microbiol. 77: 161- 168.
CR  - Holtzel, A., Ganzle, M.G., Nicholson, G.J., Hammes, W.P., Jung, G., 2000. The first low-molecular- weight antibiotic from lactic acid bacteria: reutericyclin, new a tetramic
CR  - acid. Angewandte Chemie. International Edition 39, 2766–2768
CR  - Indira, K., Jayalakshmi, S., Gopalakrishnan, A., Srinivasan, M.,
CR  - potential of marine lactobacillus spp. India. African Journal of Microbiology Research. 5(16): 2287-2296.
CR  - Biopreservative Itoi S, Abe T., Washio, S., Ikuno, E., Kanomata, Y., Sugita, H., 2008. Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish. Int. J. Food Microbiol. 121: 116–121.
CR  - Magnusson, J., Ström, K., Roos, S., Sjögren, J., Schnürer, J., 2003. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiology Letters. 219: 129-135.
CR  - Merrifield, D.L., Balcázar, J.L., Daniels, C., Zhou, Z., Carnevali, O., Sun, Y.Z., Hoseinifar, S.H., Ringİ, E., 2014. Indigenous lactic acid bacteria in fish and crustaceans. In: Merrifield DL,Ringİ (eds) Aquaculture Nutrition: Gut Health, Probiotics and Prebiotics. Wiley Blackwell, pp 128-168.
CR  - Pilet, M.F. et Leroi, F., 2011. Applications of cultures, protective
CR  - bacteriophages in fresh seafood and seafood products, antimicrobial
CR  - bacteriophages for food and bevarage biopreservation, pp. 1- 21. and In: Protective metabolites
CR  - and Ringİ, E., Gatesoupe, F.J., 1998. Lactic acid bacteria in fish: a review. Aquaculture 160:177-203
CR  - Schillinger, U., et Lücke, F.K., 1987. Identification of Lactobacilli from meat and meat products. J. Food Microbiol. 4: 199-208.
CR  - Stiles, M., Holzapfel, W., 1997. Lactic acid bacteria of foods and their current taxonomy. Areview J. Food Microbiol. 36: 1-29.
CR  - Stevens, K.A., Sheldon, B.W., Klapes, N.A., Klaenhammer, T.R., 1991. Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria. Applied and Environmental Microbiology 57, 3613–3615. Thompson, J. and Gentry-Weeks, C.R., 1994. Métabolisme des sucres par les bacteries lactiqiues. in « Bacterie lactique », de Roissard et Luquet, Tech.Doc., Lavoisier, Paris.
UR  - https://dergipark.org.tr/en/pub/turkjans/issue//160989
L1  - https://dergipark.org.tr/en/download/article-file/142349
ER  -