Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens

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Pourabdi Sarabi P.; TARINEJAD A.; HEJAZI M.A.

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Journal: JOURNAL OF FOOD HYGIENE Year:2018 | Volume:8 | Issue:1 (29) Page(s): 25-37

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Title

Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens

Author(s)

Pourabdi Sarabi P. | TARINEJAD A. | HEJAZI M.A. | Issue Writer Certificate

Keywords

disk diffusionQ1

inhibition zoneQ2

lactic acid bacteriaQ2

probioticQ1

Abstract

Identification of bacteriocin-producing lactic acid bacteria (LAB) has been noticeable by most researchers. Surveys showed that LAB bacteriocins have remarkable antagonistic effects against foodborne pathogens. Consequently, these bacteriocins could be used as natural preserving for foods. In this research, the antimicrobial effect of supernatants derived from 10 standard and native strain of LAB (previously isolated from raw milk and traditional yogurt) were evaluated against Listeria innocua, Bacillus cereus, Shigella flexneri, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, and Klebsiella pneumonia. All treatments were conducted in three replicates and the mean values of the inhibition zone diameters were compared. Moreover, protein nature of the antibacterial agents was identified by trypsin treatment. According to the results, LAB showed a satisfactory antagonistic effect against indicator organisms. Among the LAB, 15E strain demonstrated the highest (6. 03 mm) and lowest (0. 167 mm) inhibitory impact on S. flexneri and Y. enterocolitica, respectively. It was revealed that E. coli and S. flexneri were identified as the most sensitive and B. cereus as the most resistant strain against native LAB bacteriocins. Trypsin treatment confirmed the protein nature of the antagonistic agents produced by the LAB. It was concluded that T2 native strain could be considered as the most effective strain versus gram-negative bacteria such as S. flexneri, E. coli, Y. enterocolitica, and K. pneumonia.

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APA: Copy

Pourabdi Sarabi, P., TARINEJAD, A., & HEJAZI, M.A.. (2018). Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens. JOURNAL OF FOOD HYGIENE, 8(1 (29) ), 25-37. SID. https://sid.ir/paper/222852/en

Vancouver: Copy

Pourabdi Sarabi P., TARINEJAD A., HEJAZI M.A.. Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens. JOURNAL OF FOOD HYGIENE[Internet]. 2018;8(1 (29) ):25-37. Available from: https://sid.ir/paper/222852/en

IEEE: Copy

P. Pourabdi Sarabi, A. TARINEJAD, and M.A. HEJAZI, “Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 1 (29) , pp. 25–37, 2018, [Online]. Available: https://sid.ir/paper/222852/en

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