title: Antibacterial Activity of Probiotic Lactobacillus plantarum HK01: Effect of Divalent Metal Cations and Food Additives on Production Efficiency of Antibacterial Compounds.
abstract: One hundred and sixty lactic acid bacteria, isolated from Iranian traditional dairy products, were screened for antibacterial potential. Among them, an isolate showing remarkable antibacterial activity against both Staphylococcus aureus (PTCC 1112) and Escherichia coli (PTCC 1338) was selected based on minimum inhibitory concentration (AU/mL). The morphological and biochemical characteristics of the isolate matched the literature description about genus Lactobacillus. Partial sequencing of 16S rRNA gene and its alignment with other Lactobacillus strains revealed that the isolate was closely related to the Lactobacillus plantarum. The isolate also exhibited the highest similarity (>99 %) to L. plantarum. We thus tentatively classified the bacterial isolate as L. plantarum HK01. The antibacterial active compound from HK01 strain remained stable for 45 min at 121 °C, and it reached a maximum activity at the end of log phase and the early part of stationary phase. The antibacterial activity of the test isolate, its probiotic properties and production efficacy through addition of some divalent metal cations and food additives were studied as well. The study of bile salt hydrolase (BSH) activity as a function of growth revealed that HK01 strain hydrolysing up to 5 % of sodium salt of glycodeoxycholic acid, correlated with the presence of bsh gene in the isolate. HK01 strain showed high resistance to lysozyme, good adaptation to simulated gastric juice and a moderate bile tolerance. Results obtained from simulated gastric juice conditions showed no significant difference occured during the 70 min. HK01 strain was classified as a strain with low hydrophobicity (34.2 %). Addition of trisodium citrate dehydrates as a food-grade chelator of divalent cations restored antibacterial compound production in MRS broth. Antibacterial compounds of L. plantarum HK01 endured treatment with 10 g/L of SDS, Tween 20, Tween 80 and urea. Concerning food additives, the results demonstrated that antibacterial compound production by L. plantarum HK01 was influenced by the presence of surfactants, EDTA, KCl and sodium citrate.
authors.affiliation: Division of Industrial and Environmental Biotechnology, Department of Molecular Genetics, National Institute of Genetic Engineering and Biotechnology (NIGEB), P.O. Box 14155-6343, Tehran, Iran.
authors.forename: Hakimeh
authors.initials: H
authors.lastname: Sharafi
authors.affiliation: Division of Industrial and Environmental Biotechnology, Department of Molecular Genetics, National Institute of Genetic Engineering and Biotechnology (NIGEB), P.O. Box 14155-6343, Tehran, Iran.
authors.forename: Leila
authors.initials: L
authors.lastname: Alidost
authors.affiliation: Division of Industrial and Environmental Biotechnology, Department of Molecular Genetics, National Institute of Genetic Engineering and Biotechnology (NIGEB), P.O. Box 14155-6343, Tehran, Iran.
authors.forename: Abdolmajid
authors.initials: A
authors.lastname: Lababpour
authors.affiliation: Division of Industrial and Environmental Biotechnology, Department of Molecular Genetics, National Institute of Genetic Engineering and Biotechnology (NIGEB), P.O. Box 14155-6343, Tehran, Iran.
authors.forename: Hossein
authors.initials: H
authors.lastname: Shahbani Zahiri
authors.affiliation: Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran.
authors.forename: Habib
authors.initials: H
authors.lastname: Abbasi
authors.affiliation: Facility for Electron Microscopy Research, McGill University, 3640 Street, Montreal, QC, H3A 2B2, Canada.
authors.forename: Hojatollah
authors.initials: H
authors.lastname: Vali
authors.affiliation: Division of Industrial and Environmental Biotechnology, Department of Molecular Genetics, National Institute of Genetic Engineering and Biotechnology (NIGEB), P.O. Box 14155-6343, Tehran, Iran. akbari@nigeb.ac.ir.
authors.forename: Kambiz
authors.initials: K
authors.lastname: Akbari Noghabi
keywords: Divalent metals; Food additives; Lactobacillus plantarum HK01; Probiotic properties