ISOLATION AND SELECTION OF LACTIC ACID BACTERIA FROM VIETNAMESE FERMENTED PORK MEAT PRODUCT WITH ANTIMICROBIAL ACTIVITY AND CHARACTERIZATION OF BACTERIOCIN

Date Received: 24-05-2016

Date Published: 10-08-2016

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

Views

0

Downloads

0

How to Cite:

Doan, N., Van, H., Thuy, N., & Anh, N. (2016). ISOLATION AND SELECTION OF LACTIC ACID BACTERIA FROM VIETNAMESE FERMENTED PORK MEAT PRODUCT WITH ANTIMICROBIAL ACTIVITY AND CHARACTERIZATION OF BACTERIOCIN. Vietnam Journal of Agricultural Sciences, 14(7), 1089–1099. https://doi.org/10.31817/tckhnnvn.2016.14.7.

ISOLATION AND SELECTION OF LACTIC ACID BACTERIA FROM VIETNAMESE FERMENTED PORK MEAT PRODUCT WITH ANTIMICROBIAL ACTIVITY AND CHARACTERIZATION OF BACTERIOCIN

Nguyen Thi Lam Doan (*) 1 , Hoang Thi Van 1 , Nguyen Thi Thanh Thuy 1 , Nguyen Hoang Anh 1

  • Tác giả liên hệ: [email protected]
  • 1 Faculty of Food Science and Technology, Vietnam National University of Agriculture

    • Keywords

    Antimicrobial activity, Bacteriocin, indicator bacteria, lactic acid bacteria

    Abstract


    The objective of this study was to isolate lactic acid bacteria (LAB) from Vietnamese fermented pork meat (nem chua) and to determine their antimicrobial activity. A total of 101 LAB isolates were screened for their inhibitory effect on the indicator organism Lactobacillus plantarum JCM 1149 in the first selection by the agar spot test. Results showed that 58 isolates had activity against Lb. plantarum JCM 1149. From the 58 LAB, the second selection by agar well diffusion method used Lb. plantarum JCM 1149, Listeria monocytogenes, Bacillus cereus, E. coli, and Salmonella typhimurium as indicator organisms, and were inhibited by 18, 17, 6, 16, and 0 isolates, respectively. There were 5 strains (NH3.6, NT1.3, NT1.6, NT2.9, and NT3.20) with wide spectrum inhibition antimicrobial activity of both pathogenic gram-positive B. cereus and L. monocytogenes, and gram-negative E. coli. Furthermore, protease K enzyme was applied to test the antimicrobial activity of the 5 LAB isolates by bacteriocin, acid, or H2O2. Results indicated the NH3.6 strain had antimicrobial activity by bacteriocin. In addition, this research characterized the bacteriocin of the NH3.6 isolate and found it was stable in temperatures at 100°C and 120°C for 10 minutes, a
    pH = 3, and tolerant of NaCl concentration less than 8%. 

    References

    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.

    Bonade, A., F. Murelli, M. Vescovo, and G. Scolari (2001). Partial characterization of a bacteriocin produced by Lactobacillus helveticus. Letters in Applied Microbiology, 33: 153-158.

    Bowdish, D.M., D.J. Davidson, and R.E. Hancock (2005). A re-evaluation of the role of host defence peptides in mammalian immunity. Current Protein and Peptide Science, 6(1): 35-51.

    Cotter, P.D., C. Hill, and R.P. Ross (2005). Bacteriocins: developing innate immunity for food. Food Microbiology, 3(10): 777-788.

    Delves, B.J., P. Blackburn, R.J. Evans, and J. Hugenholtz (1996). Applications of the bacteriocin, nisin. Antonie Van Leeuwenhoek International Journal of General, 69: 193-202.

    Diop, M.B., D.R. Dibois, E. Tine, A.N. Jacqueline, and P. Thonart (2007). Bacteriocin producers from traditional food products. Biotechnology Agronomie Socciety Environnement, 11: 275-281.

    Fleming, H.P., J.L. Etchells, and R.N. Costilow (1975) Microbial inhibition by an isolate of Pediococcus from cucumber brines. Applied Microbiology, 30: 1040-1042.

    Freitas, W.C., E.L. Souza, C.P. Sousa, and A.E.R. Travassos (2008). Anti- staphylococcal effectiveness of nisaplin in refrigerated pizza doughs. Brazilian Archives of Biology and Technology, 51: 95-599.

    Gong H.S., X.C. Meng, and H. Wang (2010). Plantaricin MG active against gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from ‘‘Jiaoke”, a traditional fermented cream from China. Food Control, 21(1): 89-96.

    Herreros, M.A., H. Sandoval, L. Gonzalez, J.M. Castro, J.M. Fresno, and M.E. Tornadijo (2005). Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese). Food Microbiology, 22: 455-459.

    Ibourahema, C., R.D. Dauphin, D. Jacqueline, and P. Thonart (2008). Characterization of lactic acid bacteria isolated from poultry farms in Senegal. African Journal of Biotechnology, 7: 2006-2012.

    Klaenhammer, T. R. (1988). Bacteriocins of lactic acid bacteria. Biochimie, 70: 337- 349.

    Leah, A.M.V., Y. Sabesan, S.S. Clarissa, T.L. Christopher, and C.V. John (2011). The activity of bacteriocins from Carnobacterium maltaromaticum UAL307 against gram-negative bacteria in combination with EDTA treatment. FEMS Microbiology Letters, 317: 152-159.

    Naghmouchi, K., E. Kheadr, C. Lacroix, and I. Fliss (2007). Class I /Class IIa bacteriocin crossresistance phenomenon in Listeria monocytogenes. Food Microbiology, 24: 718-727.

    Nguyen, H., F. Elegado, N. Librojo-Basilio, R. Mabesa, and E. Dizon (2011). Isolation and characterisation of selected lactic acid bacteria for improved processing of nem chua, a traditional fermented meat from Vietnam. Beneficial Microbes, 1: 67-74.

    Nguyen, T.L.D., H.K. Van, M. Cnockaert, B.E. De, B.K. De, T.B. Le, and P. Vandamme (2013). A culture-dependent and independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. Journal of Food Research International, 50: 232-240

    Savadogo, A., C.A.T. Ouattara, I.H.N. Basssole, and S.A. Traoer (2006). Bacteriocins and lactic acid bacteria - a minireview. Africa Journal of Biotechnology, 5: 678-683.

    Staszewski, M. and R.J. Jagus (2008). Natural antimicrobials: Effect of Microgard and nisin against Listeria innocua in liquid cheese whey. International Dairy Journal, 18: 255-259.

    Todorov, S.D. and L.M.T. Dicks (2004). Influence of growth conditions on the production of a bacteriocin by Lactococcus lactis subsp. lactis ST 34BR, a strain isolated from barley beer. Journal of Basic Microbiology, 44: 305-316.

    Todorov, S.D. and L.M.T. Dicks (2005). Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram negative bacteria. Enzyme and Microbial Technology Journal, 36: 318-326.

    Tran Thi Thuy (1999). Phân lập và tuyển chọn và nghiên cứu vi khuẩn sinh Bacteriocin cao từ thực phẩm giàu protein lên men lactic. Luận án thạc sĩ khoa sinh học, Đại học quốc gia, Trường đại học Sư phạm.

    Van, R.C.A., L.M. Dicks, and M.L. Chikindas (1998). Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. Journal of Applied Microbiology, 84: 1131-1137.

    Zaheer, A., W. Yaing, C. Qiaoling, and M. Imran (2010). Lactobacillus acidophilus bacteriocin, from production to their application: an overview. African Journal of Biotechnology, 9: 2843-2850.