Antibacterial activity of some lactic acid bacteria isolated from an Algerian dairy product.
In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ml(-1)) with a bacteriocine production rate of 9.3 (AU ml(-1)) h(-1). In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4-8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.
Mezaini
Abdelkader
A
Laboratoire de Bio-Ressources Naturelles Locales, Université Hassiba Ben Bouali de Chlef, 02000 Chlef, Algeria. abmezaini@yahoo.fr
Chihib
Nour-Eddine
NE
Bouras
Abdelkader Dilmi
AD
Nedjar-Arroume
Naima
N
Hornez
Jean Pierre
JP
D000462:Algeria; D000898:Antibiosis; D001430:Bacteriocins / Q000096:biosynthesis* / Q000302:isolation & purification / Q000494:pharmacology*; D002611:Cheese / Q000382:microbiology; D002851:Chromatography, High Pressure Liquid; D015169:Colony Count, Microbial; D003611:Dairy Products / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism*; D048249:Streptococcus thermophilus / Q000187:drug effects
D001430:Bacteriocins