Studies on antimicrobial activity and characteristics of bacteriocins produced by lactobacillus strains isolated from milk of domestic animals

Internet Journal of Microbiology

Volumn 8, Issue 2, 2010, Pages

  Tambekar, D H ^a   Bhutada, S A ^a  

^a SANT GADGE BABA AMRAVATI UNIVERSITY   (India)

Author keywords

Acid tolerance; Antibacterial activity; Bacteriocin; Bile tolerance; Lactic acid bacteria; Lactobacillus; Probiotic

Indexed keywords

AMPICILLIN; BACTERIOCIN; CEFALOTIN; COTRIMOXAZOLE; GENTAMICIN; NALIDIXIC ACID; NITROFURANTOIN; NORFLOXACIN; PROBIOTIC AGENT; TETRACYCLINE;

ANTIBIOTIC RESISTANCE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; BIOSYNTHESIS; BUFFALO; CONTROLLED STUDY; COW; DOMESTIC ANIMAL; DRUG SCREENING; GOAT; HEAT TOLERANCE; INTESTINE FLORA; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS; MILK; NONHUMAN; PH; STOMACH PROTECTION; THERMOSTABILITY;

ANIMALIA; CAPRA HIRCUS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS;

EID: 77954238959     PISSN: None     EISSN: 19378289     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. Bauer AW, Kirby WM, Sherris JC. Antibiotic susceptibility testing by a single disc method. Am J Pathol. 45: 493-496, 1966.
2. Bezkorvainy A. Probiotics: Determinants of survival and growth in the gut. Am J Clin. Nutr. 73:399-405, 2001.
3. De Vuyst L. and Leroy F. Bacteriocins from lactic acid bacteria: production, purification and food application. J Molecular Microbiology and Biotechnology, 13(4):1-6, 2007.
4. Dunne C, O'Mahony L, Murphy L, Thonton G, Morrissey D, O'Halloran S, Feeney M, Flynn S, Fitzgerald G, Daly C, Kiely B, O'Sullivan GC, Shanahan F, Collins JK. In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings. Am J Clin Nutr. 73:386-392, 2001.
5. El-Naggar MYM. Comparative study of probiotic cultures to control the growth of Escherichia coli O157:H7 and Salmonella typhimurium. Asian Network for Scientific Information Biotechnol. 3(2):173-180, 2004.
6. Fuller R. A review: Probiotics in man and animals. J Applied Bacteriology, 66:365-378, 1989.
7. Halami PM, Chandrashekar A, Joseph R. Characterization of bacteriocinogenic strains of lactic acid bacteria in fowl and fish intestines and mushroom. Food Biotechnol. 13(2): 121-136, 1999.
8. Havenaar R, Ten Brink B, Huis in't Veld JHJ. Selection of strains for Probiotic use. In: Probiotics. The Scientific Basis, R. Fuller (Ed) Chapman and Hall, London, 209:221, 1992.
9. Howells BW. Functions of fermented milk challenges for the health science. Elsevier sci. Publishers Ltd., 119-128, 1992.
10. Itoh T, Fujimoto Y, Kawai Y, Toba T, Saito T. Inhibition of food borne pathogenic bacteria by bacteriocins from Lactobacillus gasseri. Lett Appl Microbiol. 21:137-141, 1995.
11. Kacem, M, Zadi-Karam H, Karam N. Detection and activity of plantaricin OL15, a bacteriocin produced by Lactobacillus plantarum isolated from Algerian fermented of green Algerian olives. Grasas Aceites, 55:385-393, 2005.
12. Klaenhammer TR. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiology Reviews, 12:39-86, 1993.
13. Lade HS, Chitanand MP, Kadam TA, Gyananath G. Antibiotic resistance of bacteriocin producing Lactobacillus species isolated from curd and vegetable waste. The Bioscan an International Quarterly J Life Sci. 2(3):185-188, 2007.
14. Lee YK and Salminen S 1995. The coming age of probiotics. Trends Food Sci Technol. 6:241-245.
15. Medina R, Katz M, Gonzalez S, Oliver G. Characterization of the lactic acid bacteria in ewe's milk and cheese from Northwest Argentina. J Food Prot. 64(4):559-563, 2001.
16. Obadina AO, Oyewole OB, Sanni LO, Tomlins KI. Bio-preservative activities of Lactobacillus plantarum strains in fermenting Cassava 'fufu'. Afr J Biotechnol. 5:620-623, 2006.
17. Ogunbanwo S, Sanni A, Onilude A. Influence of cultural conditions on the production of bacteriocins by Lactobacillus brevis OG1. Afr J Biotechnol. 2(7):179-184, 2003.
18. Olarte CS, Sanz EG, Fandas, Torre P. The effect of a commercial starter culture addition on the ripening of an artisanal Goat's cheese (Cameros Cheese) J Appl Microbiol. 88(3): 421-429, 2000.
19. Ryan MP, Meaney WJ, Ross RP, Hill C. Evaluation of lacticin 3147 and a teat seal containing this bacteriocin for inhibition of mastitis pathogens. Appl. Environ. Microbiol. 64:2287-2290, 1989.
20. Sullivan LO, Ross RP, Hill C. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochemie, 84(5-6): 593-604, 2002.
21. Tagg, JR and McGiven. Assay system for bacteriocins. Appl Microbiol. 21:943, 1971
22. Toba T, Yoshiowa E, Itoh T. Acidphilucin A, a new heat-labile bacteriocin produced by Lactobacillus acidophilus LAPT 1060. Lett Appl Microbiol. 12:106-108, 1991.
23. Voravuthikunchai SP, Bilasoi S, Orawan S. Antimicrobial susceptibility: Antagonistic activity against pathogenic bacteria by human vaginal Lactobacilli. Elsevier Ltd. Anaerobe, 12:221-226, 2006.