Molecular characterization of plantacirin C produced from Lactobacillus plantarum isolated from dairy products sold in Assuit city, Egypt | ||||
| Journal of Applied Molecular Biology | ||||
| Volume 1, Issue 1 - Serial Number 2974, September 2023, Page 83-92 PDF (377.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jamb.2023.217829.1005 | ||||
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| Authors | ||||
Eman Gad  1; Walaa Mahmoud Elsherif2; Rania Mohammed Ewida3; Bahaa Abdel-Fattah4
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| 1Molecular Biology Research& Studies Institute, Assiut University, Egypt. | ||||
| 2Department of Food Hygiene and Nano-technological Research and Synthesis Unit at Animal Health Research Institute, Agricultural Research Center, Assiut university ,Egypt | ||||
| 3Department of Food Hygiene, Faculty of Veterinary Medicine, New Valley University.Egypt | ||||
| 4Department of Genetics, Faculty of Agriculture, Assiut University, Egypt. | ||||
| Abstract | ||||
| Last decade, bacteriocins have most concern due to their benefits in human health and immunity. One of the most important bacteriocin-producing bacteria is Lactobacillus plantarum (L. plantarum). Thus, this study aimed to screen for plantacirin C (plnc) predominant bacteriocin produced from L. plantarum in traditional dairy products (Milk, Cheese and yoghurt) of Assuit city in Upper Egypt. Molecular method has been used for the detection of bacteriocin-encoding genes (plnc) produced after isolation L. plantarum and identified by biochemical methods. The findings showed that, at a proportion of 54.3%, 51 strains of L. plantarum were isolated from raw milk and conventional dairy products. Polymerase chain reaction (PCR) was used to find the genes encoding bacteriocin. Based on the molecular technique, 6 out of 51 isolates were carried plnc gene. The results concluded that raw milk is the highest sample containing plnc gene. More studies for molecular identification of plantacirin c in Egyptian dairy products should be advised. Bacteriocin has a lot of benefits for animal and human health so should be used as a natural bio-preservative, medicinal and a natural substitute for antibiotics. | ||||
| Keywords | ||||
| Bacteriocin gene; raw milk; cheese; lactic acid bacteria (LAB) | ||||
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