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Antimicrobial compounds produced by probiotic Lactobacillus brevis isolated from dairy products

Author:
Rushdy, Abeer Ahmed, Gomaa, Eman Zakaria
Source:
Annals of microbiology 2013 v.63 no.1 pp. 81-90
ISSN:
1590-4261
Subject:
Gram-negative bacteria, Lactobacillus brevis, acid tolerance, ammonium sulfate, antibacterial properties, antibiotics, bile salts, dairy products, dietary supplements, drugs, enzymes, heat stability, heat treatment, hemolysis, lactic acid bacteria, manufacturing, pH, probiotics, proteolysis
Abstract:
A total of 38 lactic acid bacteria, belonging to Lactobacillus, isolated from 24 samples of traditional Egyptian dairy products, were screened for antimicrobial activity against different Gram-positive and Gram-negative bacteria. A strain of Lactobacillus brevis showed the best inhibitory activity when tested by well diffusion assay. The antibacterial activity was pronounced between early logarithmic and early stationary phases. The strain produced a heat-stable antimicrobial compound showing no reduction in activity after heat treatment from 60 to 100°C for 15 and 30 min. Since it was inactivated by proteolytic enzymes, it is considered to be proteinaceous in nature and, therefore, referred to as a bacteriocin-like substance. This compound was also active over a wide pH range (pH 2–6). The antimicrobial compound was partially purified by 40% ammonium sulfate precipitation. Lactobacillus brevis was tested for its in vitro antibiotics susceptibility, tolerance to bile salts, resistance to low pH values, acidifying activity, proteolytic activity, and haemolytic activity. The results showed the potential of L. brevis strain as a probiotic culture, and hence it can be utilized in the manufacturing of pharmaceuticals and dietary supplements.
Agid:
103071