alexa Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Mahdieh Iranmanesh1*, Hamid Ezzatpanah1, Naheed Mojgani2 and Torshizi MAK3

1Department of Food Science and Technology, Science and Research Islamic Azad University, Tehran, Iran

2Biotechnology Department, Razi Vaccine and Serum Research Institute, Karaj, Iran

3Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

*Corresponding Author:
Mahdieh Iranmanesh
Research Associate, Department of Food Science and Technology
Science and Research Islamic Azad University, Tehran, Iran
Tel: +98-2144865179
E-mail: [email protected]

Received date: October 07, 2015; Accepted date: October 28, 2015; Published date: November 09, 2015

Citation: Iranmanesh M, Ezzatpanah H, Mojgani N, Torshizi MAK (2015) Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran. J Food Process Technol 6:529. doi:10.4172/2157-7110.1000529

Copyright: © 2015 Iranmanesh M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Ethnic people of Iran consume variety of traditional fermented milk products including buttermilk made from ewe's milk. The purpose of this study was to isolate and characterize bacteriocin producing by Lactic acid bacteria from these products, and to exploit their potential as bio preservative. Ten strains of Lactic acid bacteria isolated from ewe's milk, traditional yoghurt and sour buttermilk from different areas in Azarbayjan-e-sharqi, Iran were screened for their ability to produce bacteriocin like inhibitory substances (BLIS). According to results, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis, Pediococcus acidilactici were shown to produce proteinaceous substances inhibitory against a number of Gram positive and negative bacteria including Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritidis. The inhibitory activities of two Lactic acid bacteria (Lactobacillus paracasei and Pediococcus acidilactici isolated from ewe milk and buttermilk respectively) were unaffected by the action of pH neutralization and hydrogen peroxide while completely inhibited in the presence of proteolytic enzymes. The kinetic of bacteriocin like inhibitory substances against Staphylococcus aureus indicated a direct relationship between the growth rate and the amount of bacteriocin produced. The inhibitory activity of these lactic acid bacteria started in the early logarithmic phase and continued to the end of exponential phase. During ultrafiltration studies, bacteriocins produced by Pediococcus acidilactici, Lactobacillus paracasei were able to pass through the cellulose membranes with10 and 30 KDa. Titre of bacteriocins produced by Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis were estimated 1600 AU/mL while the titre for bacteriocin which produced by Pediococcus acidilactici was calculated as 3200 AU/mL.

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