Evaluation of the factors affecting the activity of sakacin C2 against E. coli in milk |
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| Affiliation: | 1. Chemistry department, Faculty of Science, Cairo University, Giza, Egypt\n;2. Egyptian Petroleum Research Institute, Nasr city, Cairo, Egypt;3. National Institute of Laser Enhanced Sciences, Cairo University, Giza, Egypt;1. Coburg University of Applied Sciences and Arts, Institute for Bioanalysis, Friedrich-Streib-Str. 2, D-96450 Coburg, Germany;2. Fraunhofer Institute for Cell Therapy and Immunology, Protein Biomarker Unit, Perlickstr. 1, D-04103 Leipzig, Germany;3. University of Applied Sciences Mittweida, Department of Bioinformatics, Technikumplatz 17, D-09648 Mittweida, Germany;4. Biotechnology Center (BIOTEC), TU Dresden, Tatzberg 47-49, D-01307 Dresden, Germany;1. HatchTech B.V., P.O. Box 256, 3900 AG Veenendaal, The Netherlands;2. Adaptation Physiology Group, Wageningen University, P.O. Box 338, 6700 AH Wageningen, The Netherlands |
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| Abstract: | Sakacin C2 is a novel, broad spectrum bacteriocin secreted by Lactobacillus sake C2 isolated from Chinese traditional fermented cabbage. Effects of milk fat, emulsifiers, preservatives and homogenization on the activity of sakacin C2 against Escherichia coli ATCC 25922 in milk were evaluated by determined the changes of viable cell counts of E. coli ATCC 25922 after inoculation (105 CFU/ml) then storage at 4 °C. Milk fat in pasteurized and homogenized milk products (low fat milk and whole milk) decreased the activity of sakacin C2 against E. coli ATCC 25922. Addition of 5 μl/ml of Tween 80 decreased the effect of sakacin C2 against E. coli ATCC 25922, but 5 mg/ml of lecithin increased the effect against E. coli ATCC 25922 in pasteurized and homogenized whole milk. Nisin and ε-Polylysine significantly increased the effect of sakacin C2 against E. coli ATCC 25922 in pasteurized and homogenized whole milk. Homogenization interfered with the activity of sakacin C2 against E. coli ATCC 25922 in pasteurized skim milk and whole milk. This study might lay the groundwork for the application of sakacin C2 as bio-preservative in milk and dairy products. |
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