Purification and specification of bacteriocin produced by some Lactobacillus spp. isolated from food
Other Title(s)
تنقية و مواصفات البكتريوسين المنتج بواسطة بعض أنواع جنس اللاكتوباسلس المعزولة من الأغذية
Joint Authors
Ali, Ali S.
al-Zamik, Fatimah Ibrahim
Mustafa, Nadin Jamal al-Din
Giwaili, Isam al-Din Mahmud
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 46, Issue 2 (30 Apr. 2019), pp.489-500, 12 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2019-04-30
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Topics
- Activities
- Spectrometers
- Amino acids
- Molecular weights
- Antimicrobials
- Bacteria
- Pathogenic bacteria
- Lactic acid
- Raw milk
Abstract EN
A total of 20 isolates of lactic acid bacteria (LAB) were isolated anaerobically from
different food sources (Domiati cheese; raw milk and mixed pickles).
Three out of 20 isolates showed
high inhibition of growth pathogenic bacteria by well diffusion assay method and therefore they were
chosen for bacteriocin production and further studies.
The selected isolates were identified based on
morphological, biochemical and MALDI-TOF mass spectrometry.
All of the tested species gave a
score value between 2.116 to 2.165 (100% ) were correctly identified by MALDI-TOF- MS to the
genus and species levels.
They were identified as L.
brevis, L.
plantarum and L.
fermentum.
The
bacteriocin was purified by salt precipitation and gel chromatography methods.
The molecular weight
was determined by SDS-PAGE and amino acid composition was also analysed.
The purified
bacteriocin was characterized and found to be thermostable at temperatures up to 90°C for 30min, pH
from 3 to 11 and its activity improved in the presence of Tween 80, SDS and EDTA.
The contents of
bacteriocin from the acidic amino acid residues aspartic + glutamic (asp+glu) were 0.74% for all tested
samples.
The contents of the basic amino acids argnine + lysine + hisitidine (arg + lys + his) were
0.23% for all the tested samples.
American Psychological Association (APA)
Mustafa, Nadin Jamal al-Din& Giwaili, Isam al-Din Mahmud& al-Zamik, Fatimah Ibrahim& Ali, Ali S.. 2019. Purification and specification of bacteriocin produced by some Lactobacillus spp. isolated from food. Zagazig Journal for Agricultural Researches،Vol. 46, no. 2, pp.489-500.
https://search.emarefa.net/detail/BIM-1023811
Modern Language Association (MLA)
Mustafa, Nadin Jamal al-Din…[et al.]. Purification and specification of bacteriocin produced by some Lactobacillus spp. isolated from food. Zagazig Journal for Agricultural Researches Vol. 46, no. 2 (2019), pp.489-500.
https://search.emarefa.net/detail/BIM-1023811
American Medical Association (AMA)
Mustafa, Nadin Jamal al-Din& Giwaili, Isam al-Din Mahmud& al-Zamik, Fatimah Ibrahim& Ali, Ali S.. Purification and specification of bacteriocin produced by some Lactobacillus spp. isolated from food. Zagazig Journal for Agricultural Researches. 2019. Vol. 46, no. 2, pp.489-500.
https://search.emarefa.net/detail/BIM-1023811
Data Type
Journal Articles
Language
English
Notes
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Record ID
BIM-1023811