Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains
International Journal of Nutrition and Food Sciences
Volume 4, Issue 3, May 2015, Pages: 326-331
Received: Mar. 19, 2015;
Accepted: Apr. 8, 2015;
Published: Apr. 18, 2015
Views 4389 Downloads 277
Muhammad Zahid, Institute of Microbiology/University of Agriculture, Faculty of Veterinary Science, Faisalabad, Pakistan
Muhammad Ashraf, Institute of Microbiology/University of Agriculture, Faculty of Veterinary Science, Faisalabad, Pakistan
Muhammad Arshad, Institute of Microbiology/University of Agriculture, Faculty of Veterinary Science, Faisalabad, Pakistan
Ghulam Muhammad, Department of Clinical Medicine and Surgery /University of Agriculture, Faisalabad, Pakistan
Aqeela Yasmin, Institute of Microbiology/University of Agriculture, Faculty of Veterinary Science, Faisalabad, Pakistan
Hafiz Muhammad Adnan Hameed, Centre of Agricultural Biochemistry and Biotechnology (CABB), University of Agriculture, Faisalabad, Pakistan
This study was carried out to treat the microbial diseases in natural way and reduced the antibiotic resistance pressure. Five species of Lactic acid bacteria namely, L. acidophilus, L. bulgaricus, L. dulbrueckii L. plantarum, and L. fermentum, were isolated from locally produced yogurt. Bacteriocins were isolated from MRS broth culture of theses Lactic acid bacteria through the ammonium sulphate precipitation method. Extracted bacteriocins were tested against test strain i.e E.coli ATCC 25922 to obtain optimum pH, storage temperature and heating temperature for maximum antibacterial activity. For this (2-12) pH range, storage temperatures (-20 °C, 4 °C and 37 °C for 1 month) and heating temperatures (60 °C, 100 °C and 121 °C for 15 minutes) were tested. Later the antibacterial activity of these bacteriocins were tested at concluded optimum conditions against each other as well as against different locally isolated pathogens viz. Methicillin-Resistant-Staphylococcus-aureus, E.coli, Salmonella and Staphylococcus aureus by using well diffusion agar method. It was found that bacteriocins activities were maximum at pH 6 and 4 °C storage temperature. Maximum activity was found after heating bacteriocins at 60 °C as compared to 100 °C and 121 °C. Bacteriocins of lactobacilli were harmless against each other at any pH, heat temperatures and storage temperatures. Antibacterial activity of bacteriocins extracted from L.acidophilus showed maximum activity against pathogenic bacteria as compare to others. The present study has highlighted the antibacterial role of bacteriocins isolated from Lactic acid bacteria by indicating their potential to treat a variety of human and animal diseases.
Hafiz Muhammad Adnan Hameed,
Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 3,
2015, pp. 326-331.
Michel M, Gutmann L (1997) Methicillin-resistant Staphylococcus aureus and vancomycin-resistant enterococci, therapeutic realities and possibilities, J. The Lancet., 349: 1901 – 1906.
Levy SB, (1997) Antibiotic resistance: An ecological imbalance. In Antibiotic Resistance: Origins, Evolution, Selection and Spread edited by DJ Chadwick, J Goode. Wiley, Chichester (Ciba Foundation Symposium 207) West Sussex, England. pp. 1-14. (ISBN 0471 97105 7).
Salyers AA (1995) Antibiotic Resistance Transfer in the Mammalian Intestinal Tract: Implications for Human Health. Food Safety and Biotechnol. Springer-Verlag., S93-S106.
Hermine M, Gibbons S, Heidelberger S, Zlohb M, and Limaki, KH (2010) Purification, characterisation and identification of acidocin LCHV, an antimicrobial peptide produced by Lactobacillus acidophilusn.v.Er 317/402 strain Narine. Int. J. Antimicrobial Agents, 35: 255–260.
Jay JM, (1996) Microorganisms in fresh ground meats: The relative safety of products with low versus high numbers, J. Meat Sci., 43: S59-S65.
Stiles M,E, (1996) Biopreservation by lactic acid bacteria, Antonie van Leuwenhoek, 70: 331-345.
Gillor O, and Ghazaryan L (2007) Recent advances in bacteriocin application as antimicrobials, Recent Pattient on Anti-infective Drug Discovery, J. BSP., 2: 115–122.
Oyetayo VO, Adetuyi FC, and Akinyosoye FA (2003) Safety and protective effect of Lactobacillus acidophilus and Lactobacillus casei used as probiotic agent in vivo, Afr. J. Biotechnol. 2: 448-452.
Chen H, and Hoover DG (2003) Bacteriocins and their food applications, J. Food Sci., 2: 82–100.
Daeschel MA, (1989) Antimicrobial substances from lactic acid bacteria for use as food preservatives, Food technol. 164-167.
Garneau S, Martin NI, and Vederas JC (2002) Two-peptide bacteriocins produced by lactic acid bacteria, J. Biochem. 84(5-6): 577-592.
Abada EA, (2008) Isolation and characterization of a antimicrobial compound from Bacillus coagulans, Anim. Cell Syst, 1: 41-46.
Lee YJ, Yu WK, Heo TR (2003) Identification and screening for antimicrobial activity against Clostridium difficile of Bifidobacterium and Lactobacillus species isolated from healthy infant, Int. J. Antimicrobial Agents., 21: 340 – 346.
Tagg JR, Dajani AS, and Wannamaker LW, (1976) Bacteriocins of gram positive bacteria. J. Clin. Microbiol. 40: 722-756.
Webster RE, (1991) The tol gene products and the import of macro molecules into Escherichia coli, J. Mol. Microbiol., 5: 1005-1011.
James R, Penfold CN, Moore GR, and Kleanthous, (2002) Killing of E. coli cells by E group nuclease colicins, J. Biochem., 84: 381-389.
Eliette RB, Sturme MHJ, Jeffery IB, 'Donnell MMO, Neville BA, Forde BM (2012) Effect of Lactobacillus salivarius Bacteriocin Abp118 on the Mouse and Pig. Intestinal Microbiota, PLOS One., 7:2, e31113.
Yang E, Lihua F, Yueming J, Craig D, and Sherry F, (2012) Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts, App. Microbiol. Biotechnol. Exp., 2: 48.
Gupta V, and Garg R (2009) Probiotics, Indian J. Med. Microbiol, 27:202–9.
Alvarez-Olmos MI, and Oberhelman RA (2004) Probiotic agents and infectious diseases: a modern perspective on a traditional therapy, Cli. Inf. Diseases, 32: 1567–76.
Fuller R, (1989) Probiotics in man and animals, J. App. Bacteriol., 66: 365-378.
Arici M, Bilgin MB, Sagdic O, Ozdemir C (2004) Some characteristics of Lactobacillus isolates from infant faeces, Food Microbiol, 21: 19 – 24.
Krieg N, (1984) Bergey’s Manual of Systematic Bacteriology, vol. 1,2. Baltimore, Williams and Wilkins. New York.
Savadogo A, Cheik ATO, Imael HNB, and Traore AS (2004) Antimicrobial activity of lactic acid bacteria strains isolated from Burkina Faso Fermented Milk, Pak. J. Nutr., 3: 172-179.
Yang R, Johnson MC, and Ray B, (1992) Novel method to extract large amount of bacteriocins from lactic acid bacteria, App. Env. Microbiol., 58: 3355-3359.
Rammelsberg M, and Radler F, (1990) Antibacterial polypeptides of Lactobacillus species, J. Appl. Bacteriol. 69: 177-184.
Axellsson LT, (1993) Lactic acid bacteria: Classification and physiology. In: Lactic acid bacteria edited by Salminen S., Von Wright A., New York, Marcel Dekker, pp. 1-64.
Sieber R, and Dietz UT, (1998) Lactobacillus acidophilus and yogurt in the prevention and therapy of bacterial vaginosis, Int. J. Dairy. 8:599–607.
Isolauri E, Salminen S, Ouwehand AC. (2004) Microbial–gut interactions in health and disease, Probiotics Best Pract Res Clin Gastroenterol, 3:299–313.
Garrity GM (1984) Bergey’s manual of systematic bacteriology. vol. 2. The proteobacteria. Williams and Wilkins, New York.
Vandenberg PA, (1993) Review: Lactic acid bacteria, their metabolic products and interference with microbial growth, J. FEMS Microbiol. 12: 221-238.
Bhunia AK, Johnson MC, Ray B, and Kalchayanand N (1991) Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains, J. App. Bacteriol., 70: 25-30.
Malini M, and Savitha J (2012) Detection of heat stable bacteriocin from Lactobacillus acidophilusNCIM5426 by liquid chromatography/mass spectrometry, Indian J Sci and Technol. 5: 2325-2332.
Schved F, Lalazar A, Henis Y, Junen J, (1993) Purification, partial characterization and plasmid–linkage of pediocin SJ-1, a bacteriocin produced by Pediococcus acidilactici, J. Appl. Bacteriol. 74: 67-77.
Gerez CL, Torino MI, Rollán G, Valdez GFd (2009) Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties, Food Control. 20: 144–148.
Todorov SD, Danova ST, Reenen CAV, Meincken M, Dinkova IV, lvanova and Dicks LM, (2006) Characterization of bacteriocin HV219 produced by Lactococcus lactis subsp. Lactic HV219 isolated from human vaginal secretion, J.Basic Microbiol. 46:226-238.
Rowaida k, Yasser E, Fatima D, and Sanaa O, (2009) Isolation and Partial Characterization of a Bacteriocin Produced by a Newly Isolated Bacillus megaterium 19 Strain, Pak. J. Nutr 8 (3):242-250.
Moigani N, and Amirinia C (2007) Kinetics of growth and bacteriocin production in L casei RN 78 isolated from a daity sample in Iran, Int. J. Diary Scin. 2:1-12.
Le MC, Hydronimus B, Bressollier P, Verneuil B, and Urdaci MC, (2000) Biochemical and genetic characterization of coagulin, a new antilisterial bacteriocin in the pediocin family of bacteriocins, produced by Bacillus coagulants I4, J. App. Environ. Microbiol., 66: 5213-5220.
Rodriguez JM, (1996) Review: Antimicrobial spectrum, structure, properties and mode of action of nisin, a bacteriocin produced by Lactococcus lactis, Int. J. food Sci. Technol. 2: 61-68.