Effect of pH, heat treatments and proteinase K enzyme on the activity of Lactobacillus Acidophilus bacteriocin | ||||
| Benha Veterinary Medical Journal | ||||
| Article 24, Volume 28, Issue 1, March 2015, Page 210-215 PDF (246.18 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2015.32744 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Marwa A. Saad1; Hamdi M. Abdelsamei1; Ekbal M. A. Ibrahim1; Adham M. Abdou1; Sobhy A. El Sohaimy2 | ||||
| 1Department of Food Control, Fac. of Vet. Med., Benha Univ., Egypt | ||||
| 2Food Technology Department arid land research institute city of scientific Research and technology application | ||||
| Abstract | ||||
| Bacteriocins are natural metabolites produced by many strains of Lactic acid bacteria that used in food preservation. They have potential healthy role in suppressing the growth of some spoilage and pathogenic bacteria. The aim of the current study was to demonstrate the stability of the bacteriocin extracted from Lactobacillus acidophilus at different pH values, heat treatments and proteinase K enzyme. The obtained results revealed that the inhibitory effectiveness of bacteriocins was higher on Gram-positive bacteria than Gram-negative bacteria. Further, the largest inhibition zone was obtained by L. acidophilus bacteriocin against Bacillus subtilis while the smallest one was against E.coli. The extracted bacteriocin exhibited broad spectrum of inhibition at concentration 6400AU/ml against Staph. aureus, Bacillus subtilis and E.coli. The antimicrobial activity of crude supernatant fluid was stable after heating at 100°C for 30 min and declined thereafter. Stability of antimicrobial activity was observed at pH ranged from 2.0 to 8.0. Its active principle was proteinaceous in nature since the bacteriocin was inactivated by proteinase K enzyme | ||||
| Keywords | ||||
| Bio preservation; lactic acid bacteria; Lactobacillus acidophilus; Bacteriocin and Antimicrobial activity | ||||
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