Antibacterial activity and heat resistant property of bacteriocin produced from kefirs
Article Sidebar
Main Article Content
Abstract
The antimicrobial activities of five kefirs (Kefir BT 1, Kefir BT 2, Kefir BT 3, Kefir BT 4 and Kefir BT 5) were investigated by swab-paper disk method. All of have broad rang of antibacterial activity against 4 species such as Bacillus subtilis, Escherichia coli, Pseudomonas fluoresens and Staphylococcus aureus, Kefir BT 4 have high antibacterial. The cell free suspensions of five kefirs were heat resistant 10 minute at 100 ºC, but 15 minute at 121 ºC has not antibacterial activity.
Article Details
In the case that some parts are used by others The author must Confirm that obtaining permission to use some of the original authors. And must attach evidence That the permission has been included
References
Frengovaa G, Emilina I, Simovaa D, Beshkovaa D M and Simovb ZI. Exopolysaccharides Produced by Lactic Acid Bacteria of Kefir Grains Z. Naturforsch 2002; 57c: 805-810.
Gautam N and Sharma N. Purification and characterization of bacteriocin produced by of Lactobacillus brevisMTCC 7539. Journal of Biochemistry and Biophysics 2009; 46: 337- 341
Gonzalez B, Arca P, Mayo B and Suarez JE. Detection puri fication and partial characterization of plantaricin C, a bacteriocin produced by a Lactobacillus plantarum strain of dairy origin. Appl Environ Microbiology 1994; 60: 2158-2163.
Klaenhammer,T.R., “Bacteriocin of lactic acidbacteria,” Biochimic. 70; 337-349, 1998.
Mascher TN, Margulis G, Wang T, Ye RW and Helmann JD. Cell wall stress responses in Bacillus subtilis: the regulatory network of the bacitracin stimulon. Mol. Microbiol 2003; 50: 1591-1604.
Noonpakdee W, Santivarangkna C, Junriangrit P, SonomotoK and Panyim S. Isolate of nisin procducing Lactobacillus lactis WNC 20 strain from ham, a traditional Thai fermented sausage. Int J Food Micobiology 2003; 81:137-145.
Pintado ME, Lopes Da, Silva JA, Fernandes PB, Malcata FX and Hogg TA. Microbiological and rheological studies on Portuguese Kefir grains. Int. J. of Food Science and Technology 1996; 31: 15-26.
Powell JE. Bacteriocin and bacteriocin produced present in kefir and kefir grain. nt Dairy J 2006; 17: 190-8.
Stiles, ME and Hasting JW. Bacteriocin production by Lactic Acid Bacteria: Potential for Use in Meat Preservation. Trends in food Science and Technology 1991; 2(10): 247-251.
Xie J, Zhang R, Shang C and Guo Y. Isolation and characterization of a bacteriocin produced by an isolated Bacillus subtilis LFB112 that exhibits antimicrobial activity against domestic animal pathogens. Journal of Biotechnology 2009; 8 (20): 5611-56