ANTIMICROBIAL ACTIVITY AND PRELIMINARY CHARACTERIZATION OF PEPTIDES PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM SOME VIETNAMESE FERMENTED FOODS

Date Received: 09-05-2016

Date Published: 10-08-2016

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2016.14.7.

Views

0

Downloads

0

How to Cite:

Diu, P., Doan, N., Thuy, N., & Anh, N. (2016). ANTIMICROBIAL ACTIVITY AND PRELIMINARY CHARACTERIZATION OF PEPTIDES PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM SOME VIETNAMESE FERMENTED FOODS. Vietnam Journal of Agricultural Sciences, 14(7), 1044–1051. https://doi.org/10.31817/tckhnnvn.2016.14.7.

ANTIMICROBIAL ACTIVITY AND PRELIMINARY CHARACTERIZATION OF PEPTIDES PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM SOME VIETNAMESE FERMENTED FOODS

Pham Thi Diu , Nguyen Thi Lam Doan , Nguyen Thi Thanh Thuy , Nguyen Hoang Anh (*)

  • Tác giả liên hệ: [email protected]

    • Keywords

    Antimicrobial activity, indicator bacteria, lactic acid bacteria, peptide

    Abstract


    In this study, 170 strains isolated from 22 samples of fermented foods were identified as lactic acid bacteria by biochemical and morphological methods. Of which, fifty two isolated strains had antibacterial activity when tested using the agar well-diffusion method. Two strains, CS3.7 and FME1.7, expressed high antimicrobial activity against all of the four indicator bacteria: E. coli, Bacillus cereus, Listeria monocytogenes, and Salmonella spp., and were selected for further studies. The results showed that both strains had antimicrobial activity against the indicator strains 2 hours before the bacteria reached the stationary phase. The antimicrobial activity of the cell free supernatants was completely lost when incubated with papain enzyme for 2 hours at room temperature. This result led us to conclude that antimicrobial substances of the free cell supernatants were peptides. Characterization of the peptides demonstrated that they were highly stable at 68oC, in which residual activity of FME1.7 and CS3.7 was above 90% and 75% for 20 min, respectively. At 100oC for 10 min, the antimicrobial activity of the two strains remained around 40%. The study also indicated that the peptides were stable at pH 5. However, antimicrobial activity was significantly reduced when incubated in other pHs. The results showed that peptides of CS3.7 and FME1.7 are quite promising to be used as biopreservatives because of their high range of antimicrobial activity and thermostability.

    References

    Al-Allaf, M.A.H., A.M.M. Al-Rawi, and A.T. Al-Mola (2009). Antimicrobial activity of lactic acid bacteria isolated from minced beef meat against some pathogenic bacteria. Iraqi J. Vet. Sci., 23: 115-117.

    Barnali, A. and P. Subhankar (2010). Isolation and characterization off lactic acid bacteria from dairy effluents. Journal of Environmental Research And Development, 4: 983- 992

    Bhunia, A.K., M.C. Johnson, and B. Ray (1988). Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilacti. J. Appl. Bacteriol, 65: 261-268

    Bizani, D. and A. Brandelli (2002). Characterization of a bacteriocin produced by a newly isolated Bacillus sp. strain 8A. Journal of Applied Microbiology, 93: 512-519

    Bonade, A., F. Murelli, M. Vescovo, and G. Scolari. 2001. Partial characterization of a bacteriocin produced by Lactobacillus helveticus. Lett. Appl. Microbiol, 33: 153-156.

    Chen, Y.S., H.C. Wu, and F. Yanagida (2010). Isolation and chracterization of lactic acid bacteria isolated from ripe mulberries in Taiwan. Braz. J. Microbiol., 41: 916-921.

    Deegan, L.H., P.D. Cotter, C. Hill, and P. Ross (2006). Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int. Dairy J., 16: 1058-1071.

    Fricourt, B.V., S.F. Barefoot, R.F. Testin, and S.S. Haysaka (1994). Detection and activity of plantaricin F an antimicrobial substance from Lactobacillus plantarum BF001 isolated from processed channel catfish. J. Food Protection, 57: 698-702.

    Joshi, V.K., S. Sharma, and N.S. Rana (2006). Production, purification, stability and efficacy of bacteriocin from isolates of natural lactic acid fermentation of vegetables. Food Technol. Biotechnol, 44: 435-439.

    Ivanova, E.P., E.A. Kiprianova, V.V. Mikhailov, GF Levanova, AD Garagulya, NM Gorghkova, MV Vysotskii, DV Nicolau, N Yumoto, T Taguchi, S Yoshikawa (1998). Phenotypic diversity of Pseudoalteromonas citrea from different marine habitats and emendation of the description. Int J Syst Bacteriol., 48: 247-256.

    Nomoto, K. (2005). Prevention of infections by probiotics. J.Bioscience Bioeng, 100: 583-592.

    Ogunbanwo, S.T., A.I. Sanni, and A.A. Onilude (2003). Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OGI. African J. Biotechnol., 2: 219-227.

    Parada, J.L., C.R. Caron, B.P. Adriane, and C.R. Soccol (2007). Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives. Brazilian Archives of Biology and Technology, 50(3): 512-542.

    Parada, J.L., D. Gaon, and M. Chekherdemian (1980). Focus biochemical y la genetic resistance to these antibiotics. Ars. Curandi, 4: 240-245

    Schillinger, U., and F. Lucke (1989). Antibacterial acitivity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol., 55: 1901-1906.

    Settanni, L. and A. Corsetti (2008). Application of bacteriocins in vegetable food biopreservation. Int. J. Food Microbiol., 121: 123-138

    Stern, N.J., E.A. Svetoch, B.V. Eruslanov, V.V. Perelygin, E.V. Mitsevich, and I.P. Mitsevich (2006). Isolation of a Lactobacillus salivarius strain and purification of its bacteriocin, which is inhibitory to Campylobacter jejuni in the chicken gastrointestinal system. Antimicrob. Agents Chemother, 50(9): 3111-3116.