Journal Article

Characterization and Identification of Some Bacteriocins Produced by Lactic Acid Bacteria Isolated from Fermented Food Products

Abstract

Lactic acid bacteria (LAB) such as Pediococcus halophilus FCF7 and Leuconostoc gelidum FALB 1 were isolated from fermented corn flour and African locust bean using pour plate technique and were propagated in De Man Rogosa Sharpe (MRS) broth separately for bacteriocins production. Bacteriocins produced by Pediococcus halophilus FCF7 and Leuconostoc gelidum FALB 1 were purified, characterized and identified. Variations in total activity, specific activity, protein contents and bacteriocin activity during the process of bacteriocin purification were observed. L. gelidum FALB 1 had higher bacteriocin recovery of 19.0% while P. halophilus FCF7 had 13.68% bacteriocin recovery. The bacteriocins produced by L. gelidum FALB1 inhibited all test isolates, while bacteriocins produced by P. halophilus FCF7 inhibited all test isolates except Listeria monocytogenes W6, Shigella dysenteriae N11 and Klebsiella ozaenae W24. Bacteriocins produced by P. halophilus FCF7 and L. gelidum FALB1 exhibited bacteriocin activity of 8000 and 5800 respectively. The bacteriocins were stable, slightly stable and unstable at various exposed, storage temperatures and at different pH levels. The bacteriocins produced by P. halophilus FCF7 and L. gelidum FALB1 were identified as pediocin and leucocin respectively. Bacteriocins from the generally regarded as safe (GRAS) - LAB, have received significant attention as a novel approach to the control of pathogens in foods and having the ability to prolong the shelf life of fermented foods.

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