Physiological, biochemical and molecular characterization of potential bacteriocin producing strain isolated from fermented berseem

V. Bali; P.S. Panesar; M.B. Bera

doi:10.1556/aalim.2013.0001

Acta Alimentaria

Volume/Issue:: Volume 43: Issue 4

Physiological, biochemical and molecular characterization of potential bacteriocin producing strain isolated from fermented berseem

Authors:

V. Bali

V. Bali Sant Longowal Institute of Engineering and Technology Food Biotechnology Research Laboratory, Department of Food Engineering and Technology Longowal 148106 India

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P.S. Panesar

P.S. Panesar Sant Longowal Institute of Engineering and Technology Food Biotechnology Research Laboratory, Department of Food Engineering and Technology Longowal 148106 India

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M.B. Bera

M.B. Bera Sant Longowal Institute of Engineering and Technology Food Biotechnology Research Laboratory, Department of Food Engineering and Technology Longowal 148106 India

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Pages:: 515–525

Online Publication Date:: 23 Dec 2013

Publication Date:: 01 Dec 2014

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.2013.0001

Keywords:: bacteriocin; isolation; lactic acid bacteria; characterization

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Lactic acid bacteria in fermented foods help in the improvement of flavour, preservation of the nutritive values of the raw material, and inhibition of growth or killing of food spoilage and pathogenic bacteria. Beside other metabolites, the produced bacteriocin, which is a ribosomally synthesized antimicrobial peptide, is the major metabolite involved in the killing of food spoilage microorganisms and acts as a biopreservative. In search of a bacteriocin having specific inhibitory activity against food pathogenic bacteria, isolation of bacteriocin producing lactic acid bacteria from various food items was carried out. Based on maximum production of the bacteriocin, strain BS13 was characterized and was further identified as Enterococcus faecium BS13 on the basis of physicochemical properties and 16S rRNA analysis. In MRS medium this isolate presented the maximum production of bacteriocin (27 306 AU ml⁻¹) after 18 h of incubation period. BS13 bacteriocin showed antimicrobial activity against a wide range of bacteria, including Bacillus subtilis, Staphylococcus sp., Pediococcus sp., Listeria monocytogenes and Lactobacillus sp.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)