Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica

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NASROLLAHZADEH A.; KHOMEIRI M.; SADEGHI A.; MAHMOUDI M.; EBRAHIMI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:93 Page(s): 23-33

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Title

Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica

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Keywords

Masske butterQ1

Lactic acid bacteriaQ1

PCRQ1

AntibacterialQ1

Staphylococcus aureusQ2

Salmonella entericaQ1

Abstract

Masske is a traditional butter that is derived from yogurt and used in southern Khorasan, Iran. It is a good source of Lactic acid bacteria (LAB). The aim of this study was to investigate the Antibacterial effect of the LAB isolates against of Staphylococcus aureus and Salmonella enterica. In the first step LAB isolates were identified by PCR method, and then microdilution method was used to evaluate the antimicrobial activity of the isolates. BLASTing of sequences of 16S rDNA gene with sequences in the NCBI database identified the species include Lactobacillus bulgaricus, Enterococcus faecium, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus delbrueckii and Enterococcus hirae. The results of antimicrobial activity evaluation against Staphylococcus aureus and Salmonella enterica showed that all isolates were able to inhibit the growth of these two pathogens, and their inhibitory percent were 55/46 to 84/49 and 55/46 to 56/55, respectively. Also, the results showed that Lactobacillus plantarum B38, Enterococcus hierae B224, Lactobacillus delbrueckii B37 had the highest inhibitory effect against Staphylococcus aureus (P>0. 05). Lactobacillus plantarum B38 had the highest inhibition percentage against Salmonella enterica (P<0. 05). In addition, it was found that the inhibitory effect of all isolates against Staphylococcus aureus was significantly higher than Salmonella enterica (P< 0. 05). Therefore, Lactic acid bacteria isolated from the Masske butter may be used to control the food borne pathogens and food spoilage microorganisms.

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APA: Copy

NASROLLAHZADEH, A., KHOMEIRI, M., SADEGHI, A., MAHMOUDI, M., & EBRAHIMI, M.. (2019). Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(93 ), 23-33. SID. https://sid.ir/paper/72133/en

Vancouver: Copy

NASROLLAHZADEH A., KHOMEIRI M., SADEGHI A., MAHMOUDI M., EBRAHIMI M.. Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(93 ):23-33. Available from: https://sid.ir/paper/72133/en

IEEE: Copy

A. NASROLLAHZADEH, M. KHOMEIRI, A. SADEGHI, M. MAHMOUDI, and M. EBRAHIMI, “Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 93 , pp. 23–33, 2019, [Online]. Available: https://sid.ir/paper/72133/en

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