Bio-Preservation Potential and Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Dairy Products.

Bacteriocin Food preservative Foodborne pathogens LAB Natural products

Journal

Probiotics and antimicrobial proteins

ISSN: 1867-1314

Titre abrégé: Probiotics Antimicrob Proteins

Pays: United States

ID NLM: 101484100

Informations de publication

Date de publication:
10 Jun 2024

Historique:

accepted: 20 04 2024

medline: 10 6 2024

pubmed: 10 6 2024

entrez: 10 6 2024

Statut: aheadofprint

Résumé

This study aimed to assess the antibacterial activity and bio-preservation capability of bacteriocin-producing LAB isolated from Ethiopian traditional fermented dairy products in raw milk from Jimma town. Bacteriocin-producing LAB were tested for their antimicrobial activity against various foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. The results showed that probiotic LAB isolates inhibited foodborne pathogens (E. coli, S. aureus, and L. monocytogenes), with inhibition zones ranging from 22.00 ± 0.57 to 34.13 ± 0.57. Enterococcus faecium and Lactococcus lactis demonstrated possible antagonistic effects against E. coli, while Pediococcus pentosaceus had a 34.13 ± 0.57 mm inhibitory zone against Pseudomonas aeruginosa. The isolates also showed co-aggregation potential with the pathogens, with Lactococcus lactis isolates and their combinations demonstrating the best co-aggregation capabilities against the investigated pathogens. The bio-preservative assay showed that putative probiotic isolates (L. lactis JULABE35, E. faecium JULABE 23, and P. pentosaceus JULABE05) were efficient in decreasing Listeria monocytogenes in raw milk. After 7-8 days, milk samples diagnosed with these isolates showed complete reduction of Listeria monocytogenes. The bio-preservation capability of bacteriocin-producing LAB on raw milk extended the shelf life of milk at 4 °C storage for ten days, compared to six days for milk samples without probiotic LAB. The milk samples preserved with probiotic and bacteriocin-producing isolates showed good proximate analysis, showing significant variation with milk kept without bacteriocin-producing isolates. The isolated chemicals employed in this study can be used as food additives or food preservatives, indicating potential applications in Ethiopian traditional fermented dairy products.

Identifiants

DOI: 10.1007/s12602-024-10272-w PMID: 38856908

pubmed: 38856908

doi: 10.1007/s12602-024-10272-w

pii: 10.1007/s12602-024-10272-w

doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

Informations de copyright

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