Potential of bacteriocinogenic Lactococcus lactis subsp. lactis inhabiting low pH vegetables to produce nisin variants |
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Authors: | Sara Sadiq Muhammad Imran Muhammad Nadeem Hassan Mazhar Iqbal Yusuf Zafar Fauzia Yusuf Hafeez |
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Affiliation: | 1. Department of Biosciences, Faculty of Sciences, COMSATS Institute of Information Technology, Park Road, Islamabad, Pakistan;2. Health Biotechnology Division, National Institute for Biotechnology & Genetic Engineering – NIBGE, Faisalabad, Pakistan;3. Pakistan Atomic Energy Commission – PAEC, Islamabad, Pakistan;4. Department of Plant Genomics and Biotechnology, PARC Institute of Advanced Studies in Agriculture, National Agricultural Research Centre, park Road, Islamabad, Pakistan |
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Abstract: | Antimicrobial behavior of lactic acid bacteria (LAB) has been explored since many years to assess their ability to produce bacteriocin, a natural preservative, to increase the shelf life of food. This study aims to characterize bacteriocin producing strains of lactic acid bacteria isolated from acidic to slightly acidic raw vegetables including tomato, bell pepper and green chili and to investigate their potential to inhibit food related bacteria. Among twenty nine LAB screened for antimicrobial activity, three exhibited antagonism against closely related bacterial isolates which was influenced by varying temperature and pH. They were identified up to strain level as Lactococcus lactis subsp. lactis TI-4, L. lactis subsp. lactis CE-2 and L. lactis subsp. lactis PI-2 based on 16S rRNA gene sequence. Their spectrum of inhibition was observed against food associated strains of Bacillus subtilis and Staphylococcus aureus. Moreover, L. lactis subsp. lactis PI-2 selected on the basis of higher antimicrobial activity was further evaluated for bacteriocin production which was detected as nisin A and nisin Z. These findings suggest the possible use of L. lactis strains of vegetable origin as protective cultures in slightly acidic as well as slightly alkaline food by the bio-preservative action of bacteriocins. |
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Keywords: | Lactococcus lactis Raw vegetables Food pathogens Nisin variants Biopreservation |
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