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

Year 2012, Volume: 2 Issue: 1, 55 - 61, 23.07.2016

Mohamed Sifour Idoui Tayeb Houria Ouled Haddar Heba Namous Salima Aissaoui

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

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