Author/Authors :
al kassaa, imad lebanese university - faculty of public health (fsp) section iii, edst - health and environmental microbiology laboratory (lmse), lebanon , safourim, nancy lebanese university - 2faculty of public health (fsp), edst - health and environmental microbiology laboratory (lmse), Lebanon , mostafa, nancy lebanese university - faculty of public health (fsp), edst - health and environmental microbiology laboratory (lmse), lebanon , hamze, monzer lebanese university - faculty of public health (fsp) section iii, edst - health and environmental microbiology laboratory (lmse), Lebanon
Abstract :
Lactic acid bacteria (LAB) are used in many fields such as fermentation agents, increasing nutritional value and improving organoleptic quality of food. Also they are used as probiotics and preservatives against pathogens and spoilage microbes by producing antimicrobial substances such as bacteriocins. Fifty cow’s milk samples were collected and 175 LAB isolates were isolated and identified by using biochemical method. Fifteen isolates showed an antimicrobial activity against Listeria monocytogenes ATCC® 19115™. One strain, BL4 which showed the strongest activity, was chosen to extract and characterize its antimicrobial substance in order to evaluate its potential use as a new food protective agent. This strain was identified as Enterococcus mundtii by pyrosequencing method. The active substance was extracted using solvent method. This Bacteriocin like Inhibitory Substances “BLIS” can support a high temperature (121 ˚C) for a long time and resist pH variation. The BLIS BL4 can be considered as a peptide active against many food pathogen and food-spoilage microbes, such as Listeria monocytogenes and Penicillium spp. BLIS BL4 can be used in food application as bio-preservative to reduce food-spoilage and food-borne diseases in food products.
NaturalLanguageKeyword :
lactic acid bacteria , bacteriocin , BLIS , enterococcus , cow’s milk
