Journal of Infection and Molecular Biology
Mohsan Ullah Goraya1,2*, Muhammad Ashraf1, Sajjad Ur-Rahman1, Ali Raza3, Amer Habib4
1Institute of Microbiology, University of Agriculture, Faisalabad, Pakistan; 2Swedish University of Agricultural Sciences, Uppsala, Sweden; 3Clinical Medicine and Surgery, University of Agriculture, Faisalabad, Pakistan. 4Department of Plant Pathology, University of Agriculture, Faisalabad, Pakistan;
*Corresponding Author: email@example.com
This study was conducted to explore the potential of bacteriocins, produced by lactic acid producing bacteria, against Staphylococcus aureus, Eneterococcus fecalis and Escherichia coli. Different lactic acid producing bacteria viz. Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus rhamnosus were isolated from milk, milk products of dairy animals and intestinal contents of healthy broiler chicken. These isolates were identified morphologically and biochemically by conventional methods. Bacteriocins were obtained from these bacteria, by precipitation method. Antibacterial activity of bacteriocins was determined by disk diffusion method. Isolated bacteriocin showed the inhibitory activity against Staphylococcus aureus and Enterococcus feacalis but showed very poor inhibitory activity (2mm) against Eschrechia coli. The result of this study showed that bacteriocins are quite useful against commonly known food pathogens and thus can be used for the preservation of food and food products.
Key Words: Lactic acid bacteria, Bacteriocins, Antibacterial activity, Food pathogens