Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 7(12): 1093-1100
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Sallah A. Al-Hashedi1*, Mohamed F. Al-Helali2, Najeeb S. Al-Zoreky3, Sam S. Al-Dalali4, Nabil Q. Al-Hajj5, Naif A. Algabri6, Mohamed E. Abd El-Hack7, Mayada R. Farag8, Mahmoud Alagawany7*

1Central Labs, King Faisal University, P.O. Box 420, Al-Hassa, Saudi Arabia; 2Department Biology, Faculty of Science, Sana’a University, Sana’a, Yemen; 3Department Food Science and Nutrition, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al-Hassa, Saudi Arabia; 4Department of Food Science and Technology, Faculty of Agriculture, Ibb University, Ibb, Yemen; 5Marine Science and Biological Research, Aden, P.O. Box 123, Aden, Yemen; 6Department of Pathology, Faculty of Veterinary Medicine, Thamar University, Yemen; 7Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; 8Forensic Medicine and Toxicology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt.

Abstract | Bacteriocins are ribosomally synthesized antimicrobial polypeptides produced by some bacteria including selected lactic acid bacteria (LAB). The study conducted survey on traditional fermented dairy products and vegetables for presence of bacteriocin-producing bacteria. Bacteriocin genic LAB (1.62%) were isolated from samples were identified according to the standard phenotypical and biochemical tests. The standard well assay using indicator bacteria (L. monocytogenes ATCC 7644, Staphylococcus aureus ATCC 6538 and Lactococcus lactis subsp. Lactis ATCC 11955) were adopted to evaluate the inhibition spectra of substances produced by Enterococcus and Propionibacterium. The isolates showed similar or better activity than the nisin against indicators. The active principles produced by isolates were inhibited by proteases including α-Chymotrypsin. The protein nature of bacteriocins makes them vulnerable to common proteases of the digestive tract. Bacteriocins of the active isolates were affected by pH (4-6.5) and thermal treatments (65οC for 30 min).

Keywords | Lactic acid bacteria, Preservatives, Bacteriocins, Food-borne pathogens