PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS
EL-Ghaish, S., EL-Baz, A., Hwanhlem, N., Zommara, M., Ayad, E., Choiset, Y., Haertlé, T., Chobert, J. (2014). PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS. EKB Journal Management System, 5(8), 561-579. doi: 10.21608/jfds.2014.53056
S. N. EL-Ghaish; Azza M. EL-Baz; N. Hwanhlem; M. A. Zommara; Eman H. Ayad; Yvan Choiset; T. Haertlé; J. Chobert. "PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS". EKB Journal Management System, 5, 8, 2014, 561-579. doi: 10.21608/jfds.2014.53056
EL-Ghaish, S., EL-Baz, A., Hwanhlem, N., Zommara, M., Ayad, E., Choiset, Y., Haertlé, T., Chobert, J. (2014). 'PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS', EKB Journal Management System, 5(8), pp. 561-579. doi: 10.21608/jfds.2014.53056
EL-Ghaish, S., EL-Baz, A., Hwanhlem, N., Zommara, M., Ayad, E., Choiset, Y., Haertlé, T., Chobert, J. PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS. EKB Journal Management System, 2014; 5(8): 561-579. doi: 10.21608/jfds.2014.53056

PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

Journal of Food and Dairy Sciences
Article 4, Volume 5, Issue 8, August 2014, Page 561-579  XML PDF (603.82 K)
Document Type: Original Article
DOI: 10.21608/jfds.2014.53056
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Authors
S. N. EL-Ghaish1; Azza M. EL-Baz2; N. Hwanhlem3; M. A. Zommara1; Eman H. Ayad4; Yvan Choiset5; T. Haertlé5; J. Chobert5
1Kafrelsheikh University, Faculty of Agriculture, Department of Dairy Sciences, B.P. 33516, Kafrelsheikh, Egypt
2Agriculture Research Center, Animal Production Research Institute, Department of Dairy Science, Sakha, Kafr El-Sheikh, 33717, Egypt
3Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112, Thailand
4Alexandria University, Faculty of Agriculture - Saba Basha, Department of Food Science, P.O. Box, 21531, Bolkely-Alexandria, Egypt
512UR 1268 Biopolymères Interactions Assemblages, Équipe Fonctions et Interactions des Protéines, INRA, 44316 Nantes Cedex 03, France.
Abstract
This study presents the characterization of strains of lactic acid bacteria (LAB) from traditional Egyptian dairy products. 623 isolates of lactic acid bacteria (LAB) were studied for their antimicrobial activity against taxonomically related microorganisms. Selected LAB were identified by PCR method as Enterococcus faecium IM1and Enterococcus hirae IM1. Partial purified enterocin from tested strains showed antimicrobial activity against different indicators such as: Brochothrix thermosphacta DSMZ, Carnobacterium maltaromaticum CIP103135T, Carnobacterium piscicola S4312, Enterococcus faecalis JH2, Listeria grayi CLIP12518, Listeria innocua, Listeria ivanovii ATCC,  Listeria monocytogenes and Vagococcus penaei CIP109914T but have no effect against Bacillus subtilis, Moellerella wisconsensis, Pseudomonas fluorescens, Salmonella enterica, Salmonella montevideo, Salmonella typhimurium andSerratia liquefaciens CIP103238T. The inhibitory activity was not due to hydrogen peroxide for Enterococcus hirae IM1, but strain Enterococcus faecium IM1 may excrete diverse antimicrobial compounds such as hydrogen peroxide and bacteriocins. Bacteriocins produced by isolated strainswere stable between pH 5 and 8 and stable until 100°C/ 20 min. Tested strains were free from some of virulence determinant genes. They may be useful as starter cultures and co-cultures. Consequently, the selected strains can be applied in fermented dairy foods as efficient biopreservatives cultures.
Keywords
enterococci; enterocins; Listeria ssp
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