Selection of Lactic Acid Bacteria Producing Antimicrobial Strain Such the Genus Lactococcus Isolated from Algerian Raw Goat's Milk
International Journal of Nutrition and Food Sciences
Volume 1, Issue 1, December 2012, Pages: 23-32
Received: Dec. 18, 2012;
Published: Dec. 30, 2012
Views 3669 Downloads 160
Benhamouche N., Laboratory of Applied Microbiology Department of Biology, Faculty of Sciences, Oran University -Es-Senia
Talhi M., Molecular Biology Laboratory, Department of Applied Molecular Genetics, aculty of Science, University USTO-MB
Kihal M., Laboratory of Applied Microbiology Department of Biology, Faculty of Sciences, Oran University -Es-Senia
Lactic acid bacteria are known for their ability to produce inhibitory substances against unwanted germs involved in food poisoning such as Listeria innocua. Species of lactic acid bacteria can inhibit harmful germs subject of this work. techniques confrontation on solid medium and the effect of the substance on the growth of Listeria innocua were performed. The experience was conducted bacterial antagonism in the solid medium by the method of double layer and method of wells, the whole experience was packaged in a buffered medium in order to eliminate the effect of acidity . 7 strains that isolates gave an antagonistic action against Listeria innocua. The strain of Lactococcus lactis (8b), isolated from raw goat's milk showed an anti-listeria in vitro and was selected because of its ability to inhibit as Staphylococcus aureus. With a diameter of 15mm, the action of proteolytic enzymes, trypsin, chymotrypsin is shown that the substance was protein in nature, the kinetics of growth in milk medium showed that the number of St. aureus after 24 h of incubation was reduced to 7.68 log cfu in mixed culture with strain 8b which was comparable to the control of 9.14 log cfu, which signifies that the survival rate was 3.4%, the phenotypic (biochemical and physiological) and molecular-based ADNr16Ss showed that the strain is Enterococcus faecium, duran, hirae. The sequencing results showed that Leuconostoc mesenteroides and Enterococcus faecium have summers dominant anti-Listeria species in milk samples from Algerian goat. Isolates had the potential of multiple bacteriocin production and do not have some important virulence. Importance and impact of the study: The Enterococci in milk in this region of western Algeria could be partly responsible for the safety of cheese and could be useful for the production of anti-Listeria cultures protection. The purpose of the study: Our study's main objective is the selection ,and study phenotypic and molecular lactic acid bacteria from Lactococcus genus possessing biotech traits such as the production of new inhibitory substance and the study of the interaction of Listeria innocua screw opinion and St. aureus that both methods were used, a traditional approach based on morphological and biochemical studies of different cultural characteristics and a method of direct molecular amplification of bacterial DNA using PCR / RAPD colony on having targeted DNA fragment 16S lactic acid bacteria using the two primers universal: 20F (5'AGAGTTTGATCATGGCTCAG-3 '). 1500R (5'-GGTTACCTTGTTACGACTT-3 ') and two specific primers OPA-3 (5'-AGTCAGCCAC - 3') and OPH 3 (5'-AGACGTCCAC-3 ') (Bioprobe, France).
Selection of Lactic Acid Bacteria Producing Antimicrobial Strain Such the Genus Lactococcus Isolated from Algerian Raw Goat's Milk, International Journal of Nutrition and Food Sciences.
Vol. 1, No. 1,
2012, pp. 23-32.
Arquès et al.Inactivation of Staphylococcus aureus in raw cheese by combination of high-pressure treatments and bac-teriocin-producing lactic acid bacteria.J of Applied (2005) :98,254 M-260.
Barefoot et al. Detection and activity of lactocin B, bacteriocin produced by Lactobacillus acidophilus. Appl.Environ.Microbio (1983) .45:1808-1815.
Bayoub et al. Contribution to the study of bacteriocins produced by strains isolated from traditional fermented milk "RAIB." Biochemistry and substances Nturelles Envi-ronnement.Congrée International Biochemistry (2006) .417-420, Agadir.
Complete Genome Sequence Bolotin Etal.The Of The Lactic Acid Bacterium Lactococcus Lactis Ssp. Lactis Il1403. Ge-nome Res (2001), 11 (5) :731-53.
Carine Dortu and Philippe Thonart. Bacteriocins of lactic acid bacteria - characteristics and interests for food bioconservation (2008) -1 (13), 1965.
CHANOS, DR-WILLIAMS.ANTI LISTERIA BACTERI-OCIN-producing BACTERIA FROM RAW EWE'S MILK IN NORTHERN GREECE P. Journal of Applied Microbi-ology (2011) DOI: 10.1111/J.1365-2672.2011.04932.X.
Davies. F and Gasson. M. Reviews of the progress of dairy science: genetics of lactic acid Bactria. J. Dairy Res, (1981) 51:325-337.
C. De Man J, Rogosa M scarf and ME .. A medium for cultivation of lactobacilli.J.Appl. Bacteriol. (1960), 23 :130-135.
Dortu Thonart C and P. "Lactic acid bacteria: The bacteriocins of lactic acid bacteria: characteristics and interests for bioconservation food." Biotechnol. Agron. Soc. About (2009). 13 (1) ,143-154.
Dortu C. Isolation of a lactic acid bacterium producing the G and sakacin use in food matrices. Gembloux University Faculty of Agronomic Sciences, 2008, 135 p.
Focus Emile C.18 PCR and sequencing of the 16S rRNA gene. Application Bacteriology (2010). Biomnis, Paris.
Fleming et al, Microbiol inhibition we isolate Pediococcus from cucumber bune, Appl, Environ.Microbiol (1975), 30 :1040-1042.
Gravesena et al. Frequency of bacteriocin resistance devel-opment and associated fitness Costs in Listeria Monocytogenes dairy and food science, veterinary and agricultural university royal, rolighedsvej 30, DK-1958 frederiksberg, denmark.2011.
Hamama et al. Enterotoxigenic Staphylococcus aureus Take of in the presence of nisin-producing Lactococcus lactis strain falling on manufacture of gben, a Moroccan traditional fresh cheese International Dairy Journal (2002) 12:933-938.
Klaenhammer et al. Improved lysis of group N streptococci for isolation and rapid characterization of plasmid deoxyri-bonucleic acid. Appl.About.Microbiology(1978) 35:592-600.
Kouakou Privat, Philippe Thonart.Action protective cultures: the case of lactic acid bacteria flora food junk. Biotechnol. Agron. Soc. About. 2011 15 (2), 339-348.
Labioui.et al. selected strains of lactic acid bacteria antibacterial, Bull. Soc. Pharm. Bordeaux (2005), 144, 237-250 .
Mohamadzadeh M et al. "Dendritic cell targeting of Bacillus anthracis protective antigen by Lactobacillus acidophilus Expressed mice from lethal challenge Protects" - Life Sciences (2009). Number 106 (11), pp. 4331-4336.
Ramos et al. Fragmentation of lactose-protease plasmid derivatives from lactose negative Sc.lactis.et Sc.lactis subsp.diacetylactis.Ann.Microbiol (1983), 48 :387-399.
S. Ananou. Evaluation of an enterocin AS-48 enriched bioactive obtenues powder by spray drying food microbiology (2010), Vol27 :58-63.
Sameli al.Stability and safety and salami-a microbiological oftraditionnalGreek stydy.InternationalJournal of Food Mi-crobiology Ecology (1998) 44pp.69-82.
Touvat A. Yogurt future vaccine will be flavored Life Sciences. BBE United States (2009) N 161-electroniques.com/actualites/58592.htm