PRODUCTION AND CARACTERIZATION OF BACTERIOCIN OF Lactobacillus plantarum F12 WITH INHIBITORY ACTIVITY AGAINST Listeria monocytogenes

Abstract

Thirty five lactic acid bacterial isolates from different origins (fermented Milk, chicken, olive oil, butter and newborn feces) were tested for their ability to produce bacteriocins against 12 indicator strains. These isolates presented a broad inhibitory spectrum against many indicator strains such as Methycilin resistant Staphyococcus aureus, Escherichia coli, Salmonella sp., Listeria monocytogenes… Only six isolates produced antimicrobial activity in the neutralized cell-free supernatant treated with catalase against indicator strains. The bacteriocin produced by Lactobacillus plantarum F12 was characterized and showed sensitivity to proteolytic hydrolysis (trypsine, chymotrypsine and pronase) and resistance to α-amylase and lipase. The activity of bacteriocin remained constant after heating at 100°C for 30 min and no change in activity was recorded after 4 h at pH 6.0. Bacteriocin production is dependent on biomass concentration; it’s started at the beginning of the log phase of the bacterial growth till reached its maximum level at the stationary phase at 37°C as the optimum temperature of production. Due to the inhibitory effect of this bacteriocin on L. monocytogenes, it can be used to prevent food spoilage by this pathogen

Keywords

• antimicrobial activity, bacteriocin, Lactic acid bacteria, Lactobacillus plantarum, Listeria monocytogenes

References

1. Ananou S, Maqueda M, Martinez-Bueno M and Valdivia E (2007). Biopreservation, an ecological approach to improve the safety and shelf-life of foods. Communicating current Research and Educational Topics and trends in Applied Microbiology. 475-486.
2. Benabbou R (2009). Développement et caractérisation de films antimicrobiens pour la biopréservation des produits marins prêts à consommés. Thèse de Doctorat, Université LAVAL, Québec, Canada.
3. De Vuyst L and Leroy F (2007). Bacteriocins from Lactic acid Bacteria: Production, purification and food applications .J. Mol. Microbiol. Biotechnol .13: 194-199.
4. Dortu C and Thonart P (2009). Les bactériocines des bactéries lactiques : Caractéristiques et intérêts pour la bioconservation des produits alimentaires. Biotechnol. Agron. Soc. Environn. 13(1) : 143-154.
5. Gálvez A, Abriouel H, López RL and Ben Omar N (2007). Bacteriocin-based strategies for food biopreservation. Int. J. food Microbiol. 120 : 51–70. Ghalfi H, Thonart P and Benkerroum N (2006). Inhibitory activity of Lactobacillus curvatus CWBI-B28 against Listeria monocytogenes and ST2-verotoxin producing Escherichia coli O157. African Journal of Biotechnology. 5 (22) : 2303-2306. Hartmann H A, Wilke T and Erdmann R (2011). Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. Inter. J. Food Microbiol. 146: 192-199. Ivanova I, Kabadjova P, Pantev A, Danova S and Dousset X (2000). Detection, purification and partial characterization of a novel bacteriocin Substance produced by Lactoccous lactis subsp. Lactis b14 isolated from boza-bulgarian traditional cereal beverage. Biocatalysis: Fundamentals & Applications. 41(6): 47-53.
6. Labioui H, Elmoualdi L, El Yachioui M and Ouhssine M (2005). Sélection de souches de bactéries lactiques antibactériennes. Bull. Soc. Pharm. Bordeaux. 144 : 237-250. Makhlouf A. (2006). Méthodologie pour l’optimisation dynamique multicritère d’un procédé discontinu alimenté : Application à la production bactérienne d’arômes laitiers. Thèse de Doctorat, Institut National Polytechnique de Lorraine, France. Mataragas M, Metaxopoulos J, Galiotou M, and Drosinos EH. (2003). Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Sci. 64:265-271. Ogunbanwo ST, Sanni AI and Onilude AA (2003). Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. Afr. J. Biotechnol. 2(8):219-227.
7. Osmanagaoglu O and Beyatli Y (2002). The Use of Bacteriocins Produced by Lactic Acid Bacteria in Food Biopreservation. Türk. Mikrobiyol. Cem. Derg. 32: 295-306. Parada J , Caron C, Medeiros A and Soccol C (2007). Bacteriocins from lactic acid bacteria: purification, proprieties and use as biopreservatives. Braz. Archives Biol. Technol. 50 (3):521-542. Rajaram G, Manivasagan P, Thilagavathi B and Saravanakumar A (2010). Purification and characterization of a bacteriocin produced by Lactobacillus lactis isolated from marine environnement. Adv. J. Food Sci. Technol. 2 (2):138-144.
8. Sarika AR, Lipton AP and Aishwarya MS (2010). Bacteriocin production by a new isolate of Lactobacillus rhamnosus GP1 under different culture conditions. Advance. J. Food Sci. Technol. 2 (5): 291-297.

9. Savadogo A, Ouattara C, Bassole I and Traore A (2004). Antimicrobial Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk. Pak. J. Nutrition. 3 (3): 174-179.
10. Singh P and Prakash A (2009). Screening of Lactic Acid Bacteria for antimicrobial Properties against Listeria monocytogenes Isolated from Milk Products at Agra Region. Internet J. Food Safety. 11 : 81-87. Tagg JR and Mc Given AR (1971). Assay system for bacteriocins. Appl. Microbiol. 21(5): 943-949.
11. Tatsadjieu NL, Njintang YN, Kemgang ST, Daoudou B and Mbofung C (2009). Characterization of lactic acid bacteria producing bacteriocins against chicken Salmonella enterica and Escherichia coli. Afr. J. Microbiol. Res. 3 (5): 220-227.
12. Todorov SD and Dicks MT (2005). Optimization of bacteriocin ST311LD production by Enterococcus faecium ST311LD isolated from spoiled black olives. J. Microbiol. 43(4):370-374.
13. Todorov SD, Prevost H, Lebois M, Dousset X, Le Blanc JG and Franco B (2011a). Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya)-from isolation to application: Characterization of a bacteriocin. Food Res. Int. 44(5): 1351-1363. Todorov SD, Rachman C, Fourrier A, Dicks L, Van Reenew C, Prévost H and Dousset X (2011b). Characterization of a bacteriocin produced by Lactobacillus Sakei R1333 isolated from smoked salmon. Anaerobe. 17 (1): 23-31. Todorov SD, Reenen CA, and Dicks MI (2004). Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer. J. Gen. Appl. Microbiol. 50:149-157.