OPTIMIZATION OF CULTURAL CONDITIONS FOR THE PRODUCTION OF PROTEINOUS COMPONENTS WITH ANTIMICROBIAL PROPERTIES BY THREE ISOLATED PROBIOTIC BACTERIA AND ITS INFLUENCE ON THE LISTERIA MONOCYTOGENES

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ESMAEILZADEH M.; KHANAFARI A.; AKHAVAN A.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:1 (37) Page(s): 87-96

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Title

OPTIMIZATION OF CULTURAL CONDITIONS FOR THE PRODUCTION OF PROTEINOUS COMPONENTS WITH ANTIMICROBIAL PROPERTIES BY THREE ISOLATED PROBIOTIC BACTERIA AND ITS INFLUENCE ON THE LISTERIA MONOCYTOGENES

Author(s)

ESMAEILZADEH M. | KHANAFARI A. | AKHAVAN A. | Issue Writer Certificate

Keywords

BACTERIOCINQ3

LACTOBACILLUSQ3

LISTERIA MONOCYTOGENESQ2

OPTIMIZATIONQ3

PROBIOTICQ3

Abstract

Introduction: Proteinous components of LACTOBACILLUS spp have strong antagonizing activity against many microorganisms. The object of this study was the OPTIMIZATION of the production of proteinous components by three isolated LACTOBACILLUS spp from local yoghurt and screening its influence on L. monocytogenes as a food spoilage organism.Materials and Methods: The strains were isolated from 20 samples of local yoghurt. In order to optimize antimicrobial production conditions, strains were kept at four different temperatures. The effect of oxygen, carbon dioxide and three media; Skim milk, MRS agar, MRS with yeast extract, with added minerals were evaluated on the production of BACTERIOCIN.Lowry method was employed to determine soluble protein. By the application of ammonium sulfate, dialysis and SDS-PAGE, BACTERIOCIN was extracted, purified and the molecular weight was determined and the effect of BACTERIOCIN extract on the L. monocytogenes was evaluated.Results: Totally three isolations against L. monocytogenes were highly active. Maximum activity was shown at 30oC after 23 h in MRS medium with yeast extract. Results of incubation in candle jar with 5%CO2 and ordinary incubator were the same. Addition of mineral components had no effect on BACTERIOCIN production. The best strain wasLn10 with the recorded inhibition zone at 23 millimeter. The results of SDS-PAGE showed a single protein band with molecular weight of 50-58 KDa.Conclusion: In this study, the maximum BACTERIOCIN production was obtained in logarithmic growth phase while the productions of these compounds in three standard strains were observed at the beginning of stationary phase.

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APA: Copy

ESMAEILZADEH, M., KHANAFARI, A., & AKHAVAN, A.. (2013). OPTIMIZATION OF CULTURAL CONDITIONS FOR THE PRODUCTION OF PROTEINOUS COMPONENTS WITH ANTIMICROBIAL PROPERTIES BY THREE ISOLATED PROBIOTIC BACTERIA AND ITS INFLUENCE ON THE LISTERIA MONOCYTOGENES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(1 (37)), 87-96. SID. https://sid.ir/paper/143132/en

Vancouver: Copy

ESMAEILZADEH M., KHANAFARI A., AKHAVAN A.. OPTIMIZATION OF CULTURAL CONDITIONS FOR THE PRODUCTION OF PROTEINOUS COMPONENTS WITH ANTIMICROBIAL PROPERTIES BY THREE ISOLATED PROBIOTIC BACTERIA AND ITS INFLUENCE ON THE LISTERIA MONOCYTOGENES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(1 (37)):87-96. Available from: https://sid.ir/paper/143132/en

IEEE: Copy

M. ESMAEILZADEH, A. KHANAFARI, and A. AKHAVAN, “OPTIMIZATION OF CULTURAL CONDITIONS FOR THE PRODUCTION OF PROTEINOUS COMPONENTS WITH ANTIMICROBIAL PROPERTIES BY THREE ISOLATED PROBIOTIC BACTERIA AND ITS INFLUENCE ON THE LISTERIA MONOCYTOGENES,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 1 (37), pp. 87–96, 2013, [Online]. Available: https://sid.ir/paper/143132/en

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