SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION

• Main Authors: Yasmeen Y. A. Elyas, Nuha M. E. Yousif, Isam A. Mohamed Ahmed
• Format: Article
• Language: English
• Published: Slovak University of Agriculture 2015-04-01
• Series: Journal of Microbiology, Biotechnology and Food Sciences
• Subjects: Antimicrobial activity; bacteriocin; dodery; lactic acid bacteria; Sudanese fermented foods
• Online Access: http://www.jmbfs.org/wp-content/uploads/2015/04/jmbfs-0795-elyas.pdf

Forty isolates of lactic acid bacteria (LAB) were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that all isolates were homofermentative LAB. Twenty-four isolates produced inhibitory substances primarily active against Staphylococcus aureus ATCC 2818 and Escherichia coli ATCC 29522. The inhibitory activity of 88% of enterococci and 58% of lactobacilli was recorded from meat isolates, whereas all activity of pediococcal isolates came from fermented milk isolates. The cell-free cultures of 18 isolates exhibiting inhibitory activity was chosen for further investigation such as sensitivity to proteolytic enzyme (pepsin), effect of heat treatment (60°C for 60min, 100°C for 20min and 121°C for 15min) and effect of pH ( pH 2.0, pH 6.5, and pH 9.0). The inhibitory activity was eliminated upon treatment with pepsin. The bacteriocin-like substances lost their activity after heating at all temperatures used and at alkaline pH (9.0), whereas they were active at acidic pH (2.0). The antimicrobial activity of bacteriocin-like substances produced by the isolated LAB could prevent spoilage and/or pathogenic microorganism in Sudanese fermented food. Further study should be related with species identification of the producer strains and with the purification and characterization of these becteriocin-like substances in order to explore them in food industry.