alexa Some Physiological and Biological Studies on Reuterin Production from <em>Lactobacillus reuteri</em> | OMICS International| Abstract

ISSN: 2329-8901

Journal of Probiotics & Health

  • Research Article   
  • J Prob Health,
  • DOI: 10.4172/2329-8901.1000156

Some Physiological and Biological Studies on Reuterin Production from Lactobacillus reuteri

Mohamed MI Helal1*, Amal M Hashem1, Madeha OI Ghobashy2,3 and Al Shimaa G Shalaby1
1Chemistry of Natural and Microbial Products Department, Division of Pharmaceutical and Drug Industries, National Research Center, Dokki, Cairo, Egypt
2Microbiology Department, Faculty of Sciences, Ain Shams University, Cairo, Egypt
3Biology Department, Faculty of Sciences, Tabuk University, Tabuk, Saudi Arabia
*Corresponding Author : Dr. Mohamed MI Helal, Chemistry of Natural and Microbial Products Department, Division of Pharmaceutical and Drug Industries, National Research Center, Dokki, Cairo, Egypt, Tel: +20233371211, Email: [email protected]

Received Date: Jul 06, 2016 / Accepted Date: Oct 07, 2016 / Published Date: Nov 07, 2016

Abstract

Lactic Acid Bacteria (LAB) can be used as food preservatives to improve food stability and safety. This is due to its ability to produce antimicrobial substances which can inhibit the growth of the food poisoning organisms. LAB produce antimicrobial compounds named bacteriocins. This study focused on bacteriocin named reuterin which produced from Lactobacillus reuteri strain and its optimal production condition. The metabolite L. reuteri bacteriocin (reuterin) was extracted and the antimicrobial activity was evaluated against some hospitalized bacterial and fungal pathogens. The reuterin producing L. reuteri exhibited the highest inhibition zone (22.2, 22.5 and 22.7 mm) against E. coli, Staphylococcus aureus and Candida albicans, respectively, when grown on optimized condition, i.e., growth on 2% glucose, soy bean (sb) or yeast extract as nitrogen source, all MRS salts medium and inoculated by 21 × 108 cfu/ml, pH 6.5 at 37°C for 24 hr anaerobically. This study gave us the possibility to use reuterin as food preservative to control pathogenic microorganisms and food spoilage.

Keywords: Lactobacillus reuteri; Reuterin; Inhibition zone; Amikacin; Fluconazole

Citation: Helal MMI, Hashem AM, Ghobashy MOI, Shalaby AlSG (2016) Some Physiological and Biological Studies on Reuterin Production from Lactobacillus reuteri. J Prob Health 4: 156. Doi: 10.4172/2329-8901.1000156

Copyright: © 2016 Helal MMI, 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.

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