title: Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
abstract: BACKGROUND
  Lactic acid bacteria (LAB) can be isolated from traditional milk products. LAB that secrete substances that inhibit pathogenic bacteria and are resistant to acid, bile, and pepsin but not vancomycin may have potential in food applications.
  
  
  RESULTS
  LAB isolated from a range of traditional fermented products were screened for the production of bacteriocin-like inhibitory substances. A total of 222 LAB strains were isolated from fermented milk products in the form of fresh curds, dried curds, and ghara (a traditional flavor enhancer prepared from whey), and fermented cocoa bean. Eleven LAB isolates that produced antimicrobial substances were identified as Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici strains by biochemical methods and 16S rDNA gene sequencing. Of these, the cell-free supernatant of Kp10 (P. acidilactici) most strongly inhibited Listeria monocytogenes. Further analysis identified the antimicrobial substance produced by Kp10 as proteinaceous in nature and active over a wide pH range. Kp10 (P. acidilactici) was found to be catalase-negative, able to produce β-galactosidase, resistant to bile salts (0.3%) and acidic conditions (pH 3), and susceptible to most antibiotics.
  
  
  CONCLUSIONS
  Traditionally prepared fermented milk products are good sources of LAB with characteristics suitable for industrial applications. The isolate Kp10 (P. acidilactici) shows potential for the production of probiotic and functional foods.
authors.affiliation: Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia.
authors.forename: Sahar
authors.initials: S
authors.lastname: Abbasiliasi
authors.forename: Joo Shun
authors.initials: JS
authors.lastname: Tan
authors.forename: Tengku Azmi Tengku
authors.initials: TA
authors.lastname: Ibrahim
authors.forename: Ramakrishnan Nagasundara
authors.initials: RN
authors.lastname: Ramanan
authors.forename: Faezeh
authors.initials: F
authors.lastname: Vakhshiteh
authors.forename: Shuhaimi
authors.initials: S
authors.lastname: Mustafa
authors.forename: Tau Chuan
authors.initials: TC
authors.lastname: Ling
authors.forename: Raha Abdul
authors.initials: RA
authors.lastname: Rahim
authors.forename: Arbakariya B
authors.initials: AB
authors.lastname: Ariff
mesh_terms: D015373:Bacterial Typing Techniques; D001430:Bacteriocins / Q000378:metabolism*; D016000:Cluster Analysis; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D003611:Dairy Products / Q000382:microbiology*; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000378:metabolism*; D008089:Listeria monocytogenes / Q000187:drug effects; D008826:Microbial Sensitivity Tests; D008969:Molecular Sequence Data; D010376:Pediococcus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D001430:Bacteriocins; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005520:Food Preservatives; D012336:RNA, Ribosomal, 16S