Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens

Kazemipoor, M. and Wan Mohamed Radzi, C.W.J. and Begum, K. and Yaze, I. (2012) Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens. Archives des Sciences, 65 (6). pp. 192-201. ISSN 1661-464X

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Abstract

This study aims to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from home-made fermented vegetables against common food borne pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Bacillus cereus were examined using agar well diffusion method. Four LAB namely MF6, MF10, MF13, and MF15 identified as Lactobacillus animalis, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus reuteri, respectively were effective against all selected pathogenic strains. Amongst the four isolates, MF6 exhibited the highest antibacterial activity, against all the indicator pathogens tested except Y. enterocolitic. Its activity was maximum against E.coli with a Zone of Inhibition (ZOI) ranging from 18.7 to 21.3 mm and least for Y. enterocolitica (10±1.1 mm). Isolate MF13 also showed antimicrobial property against all tested pathogens showing highest activity against Y. enterocolitica (14 ± 1.7 mm) and least against E.coli (8 ± 1.4 mm), which was in direct contrast to isolate MF6. Isolate MF15 showed greater activity against E.coli (12 ± 0.8 mm) and least against S. aureus (8 ± 1.7 mm). Least antimicrobial property was observed in isolate MF10, with a ZOI in the range of 2.5-7 mm. The degree of antimicrobial property among the isolates was in the order of MF6>MF13>MF15>MF10. Overall, the isolated LAB showed the remarkable inhibitory effect against both Gram positive and Gram negative pathogenic strains. However, the spectrum of inhibition was different for the isolates tested. These results suggest that this potent isolates could be used as a natural bio-preservatives in different food products.

Item Type: Article
Uncontrolled Keywords: Potential probiotic attributes; Gram-negative bacteria; In-vitro; Purification & screening; Identification and characterization
Subjects: Q Science > Q Science (General)
Q Science > QR Microbiology
R Medicine
R Medicine > RV Botanic, Thomsonian, and eclectic medicine
Divisions: Faculty of Science
Depositing User: Ms Mahnaz Kazemipoor
Date Deposited: 17 Dec 2014 07:10
Last Modified: 25 Apr 2018 05:42
URI: http://eprints.um.edu.my/id/eprint/11359

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