Title of article
Efficacy of Sakacin on Selected Food Pathogenic Microorganisms Isolated from Fermented Milk Products
Author/Authors
MOHAMMED, SSD. Kaduna State University - Faculty of Science - Department of Microbiology, Nigeria , DAMISA, D. Federal University of Technology - School of Life Science - Department of Microbiology, Nigeria , BALOGU, TV Ibrahim Badamasi Babangida University - Faculty of Natural Science - Department of Microbiology, Nigeria , BALA, E Ibrahim Badamasi Babangida University - Faculty of Natural Science - Department of Microbiology, Nigeria
From page
97
To page
101
Abstract
The efficacy of sakacin on selected food pathogenic microorganisms isolated from fermented milk products was investigated. The L .sake was isolated using the pour plate technique and was characterized based on it colony, cell morphology and some biochemical tests. This isolate was identified using standard scheme. The L .sake FCF 33 was propagated in De Man Rogosa Sharpe (MRS) broth for bacteriocin (sakacin) production. The sakacin had inhibitory effects on all test microorganisms (ranging from +5mm to +6mm) except Shigella dysenteriae N11, Salmonella typhimurium N8, Klebsiella ozaenae W24 and Proteus mirabilis N16a). Bacteriocins are antimicrobial substances of lactic acid bacteria (LAB) have gained tremendous attention as potential bio preservatives in the food and dairy industries. The LAB can serve as probiotics, which are products aimed at delivering living, potentially beneficial bacterial cells to the gut ecosystem of humans and other animals
Keywords
Inhibition , sakacin , De Man Rogosa Sharpe , broth , morphology
Journal title
Journal of Applied Sciences and Environmental Management
Journal title
Journal of Applied Sciences and Environmental Management
Record number
2583626
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