Isolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat

Naimi Mostefa; KHALED Meghite Boumediene

Authors

Naimi Mostefa
KHALED Meghite Boumediene

exploratory test, lab, crude bacteriocins, spoilage, pathogens

Abstract

The aim of the present work was to isolate antagonist cultures in order to use them in biopreservation. LAB were isolated from Algerian meat and characterized at the genus level based on phenotypic characteristics. That following these spot agar test was achieved to assess their potential antagonistic towards pathogens: Bacillus cereus, Bacillus subtilis ATCC6633, Escherichia coli ATCC8739, Salmonella Typhimurium ATCC14028, Staphylococcus aureus ATCC6538, and Pseudomonas aeruginosa. Biochemical tests had ended this study to characterize the potent isolates at the spice level. As a results, thirty LAB had been differentiated to: 53% belong to Lactobacillus or Lactobacillus-like; 23% to Pediococcus; 20% to Lactococcus or Vagococcus; and 4% to Streptococcus. The antagonist test had observed activity of five isolates against only St. aureus with inhibition zone ranging from 0.58 to 5.16 mm.

Downloads

How to Cite

Isolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat. (2014). Global Journal of Science Frontier Research, 14(42), 21-25. https://journalofscience.org/index.php/GJSFR/article/view/

Download Citation

References

Tjakko Abee, Lothar Krockel, Colin Hill (1995) Bacteriocins: modes of action and potentials in food preservation and control of food poisoning International Journal of Food Microbiology. 28(2), 169-185. https://doi.org/10.1016/0168-1605(95)00055-0

Al-Allaf MAH, Al-Rawi AMM, Al-Mola AT (2009) Antimicrobial activity of lactic acid bacteria isolated from minced beef meat against some pathogenic bacteria. 23, 115-117.

S. Aly, Cat Ouattara, Ihn Bassole, S. Traore (2006) Bacteriocins and lactic acid bacteria African Journal of Biotechnology. 5, 678-683.

Mohammed Ammor, Baltasar Mayo (2007) Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. 76(1), 138-146. https://doi.org/10.1016/j.meatsci.2006.10.022

Axelsson L (2004) Lactic acid bacteria, Classification and physiology In: Salminen S, Von-Wright A, Ouwehand A Lactic acid bacteria, third edition. 2004, 20-86.

R. Bibek, B. Arun (2008) Fundamental Food Microbiology, Fourth Edition. 492.

Renata Bromberg, Izildinha Moreno, Cíntia Zaganini, Roberta Delboni, Josiane Oliveira (2004) Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity Brazilian Journal of Microbiology. 35(1-2), 137-144. https://doi.org/10.1590/s1517-83822004000100023

Carr FJ, Chill D, Nino M (2002) The lactic acid bacteria: A literature survey, Critical Reviews in Microbiology. 28(4), 281-370. https://doi.org/10.1080/1040-840291046759

P. Castellano, C. Belfiore, S. Fadda, G. Vignolo (2008) A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina. 79(3), 483-499. https://doi.org/10.1016/j.meatsci.2007.10.009

Patricia Castellano, Wilhelm Holzapfel, Graciela Vignolo (2004) The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705.Food Microbiology.2004. 21(3), 291-298. https://doi.org/10.1016/j.fm.2003.08.007

J. Chaiyana, S. Boonrang, S. Sinsuwongwat (2007) Isolation and screening of bactériocin producing bacteria from fermented meat products. 108, 245-258.

Chaskes S (2009) Stains for Light Microscopy. 37-51.

Ecp De Martinis, F. Freitas (2003) Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation.Food Control.2003. 14(3), 197-200. https://doi.org/10.1016/s0956-7135(02)00092-0

De-valdez GF (2001) Maintenance of lactic acid bacteria. 163-172.

C. Dortu, P. Thonart (2009) Les bactériocines des bactéries lactiques: caractéristiques et intérêts pour la bioconservation des produits alimentaires Biotechnol.Agron Soc Environ. 13, 143-154.

M. Doyle, J. Meng, E. Rosenberg, K. Schleifer, E. Stackebrandt (2006) The Prokaryotes. 795-809.

F. Dal-Bello (2005) Ecological studies of the Lactobacillus biota in the human digestive tract and adaptation of intestinal lactobacilli to the sourdough ecosystem. 98.

H. Fleming, J. Etchells, R. Costilow (1975) Microbial Inhibition by an Isolate of Pediococcus from Cucumber Brines. 30(6), 1040-1042. https://doi.org/10.1128/am.30.6.1040-1042.1975

Forouhandeh H, Vahed SZ, Hejazi MS, Nahaie MR, Akbari DM (2010) Isolation and phenotypic characterization of lactobacillus species from various dairy products current research in bacteriology. 3(2), 84-88. https://doi.org/10.3923/crb.2010.84.88

Antonio Gálvez, Hikmate Abriouel, Rosario López, Nabil Omar (2007) Bacteriocin-based strategies for food biopreservation International Journal of Food Microbiology. 120(1-2), 51-70. https://doi.org/10.1016/j.ijfoodmicro.2007.06.001

J. Guiraud, P. Galzy (1980) L'analyse Microbiologique dans les industries alimentaires. 235.

T. Hart, P. Shears (1997) Atlas de poche de Microbiologie. 314.

A. Hayward (1957) Detection of gas production from glucose by heterofermentative lactic acid bacteria J gen Microbiol. 16(1), 9-15. https://doi.org/10.1099/00221287-16-1-9

W. Holzapfel, R. Geisen, U. Schillinger (1995) Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. 24, 343-36.

M. Hugas (1998) Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. 49, S139-S150. https://doi.org/10.1016/s0309-1740(98)90044-4

K. Jeevaratnam, M. Jamuna, A. Bawa (2005) Biological preservation of foods-bacteriocins of lactic acid bacteria.Indian journal of biotechnology.2005. 4, 446-454.

Rhys Jones, Hassan Hussein, Monique Zagorec, Gale Brightwell, John Tagg (2008) Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.Food Microbiology.2008. 25(2), 228-234. https://doi.org/10.1016/j.fm.2007.11.001

Klaenhammer TR, Barrangou TR, Buck R, Azcarate-Peril BL, Altermann MA (2005) Genomic features of lactic acid bacteria effecting bioprocessing and health.

H. Korkeala, P. Mäkelä (1989) Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages, International Journal of Food Microbiology. 9(1), 33-43. https://doi.org/10.1016/0168-1605(89)90035-4

J. Larpent (1997) Larpent JP, Microbiologie des viandes. 860-870.

J. Larpent, M. Larpent- Gourgaud (1990) Mémento techni- que de Microbiologie. 417.

LückeFK (2000) LückeFK .Utilization of microbes to process and preserve meat, Meat Science.2000. 56, 105-115.

Y. Morishita, K. Shiromizu (1986) Characterization of lactobacilli isolated from meats and meat products. 3(1), 19-29. https://doi.org/10.1016/0168-1605(86)90037-1

Afef Najjari, Hadda Ouzari, Abdellatif Boudabous, Monique Zagorec (2008) Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products. 121(3), 342-351. https://doi.org/10.1016/j.ijfoodmicro.2007.11.045

J. Niemand, Wilhelm Holzapfel (1984) Characteristics of lactobacilli isolated from radurised meat International Journal of Food Microbiology. 1(2), 99-110. https://doi.org/10.1016/0168-1605(84)90012-6

Olaoye OA, onilude AA (2009) A study on isolation of presumptive technologically important microorganisms from Nigerian beef. 3, 75-83.

G. Reuter (1985) Elective and selective media for lactic acid bacteria. 2, 55-68.

J. Samelis, F. Maurogenakis, J. Metaxopoulos (1994) Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami. 23(2), 179-196. https://doi.org/10.1016/0168-1605(94)90051-5

U. Schillinger, W. Holzapfel (2003) Chapter 8 Culture media for lactic acid bacteria. 127-140.

U. Schillinger, F. L�cke (1989) Antibacterial activity of Lactobacillus sake isolated from meat. 55(8). https://doi.org/10.1128/aem.55.8.1901-1906.1989

Ulrich Schillinger, Friedrich-Karl Lücke (1987) Identification of lactobacilli from meat and meat products.Food Microbiology.4, 1987. 4(3), 199-208. https://doi.org/10.1016/0740-0020(87)90002-5

Michael Stiles, Wilhelm Holzapfel (1997) Lactic acid bacteria of foods and their current taxonomy International Journal of Food Microbiology. 36(1), 1-29. https://doi.org/10.1016/s0168-1605(96)01233-0

Michael Stiles (1994) Potential for biological control of agents of foodborne disease. 27(3), 245-250. https://doi.org/10.1016/0963-9969(94)90091-4

L. Vermeiren, F. Devlieghere, J. Debevere (2004) Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products International Journal of Food Microbiology. 96(2), 149-164. https://doi.org/10.1016/j.ijfoodmicro.2004.03.016