Antibacterial activity of lactic acid bacteria isolated from fresh pepper and tomatoes against common food pathogens
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Date
2014-12-31
Journal Title
Journal ISSN
Volume Title
Publisher
PSCI Publications
Abstract
This study aimed to investigate the antibacterial activity of lactic acid
bacteria (LAB) isolated from fresh pepper and tomatoes against common
food borne pathogens. Man Rogosa Sharpe (MRS) broth and agar were
used for the isolation of LAB from the food products and whose
antagonistic properties were tested against Bacillus cereus, Staphylococcus
aureus, Streptococcus sp., E. coli, Klebsiella pneumoniae and
Pseudomonas aeruginosa using well diffusion assay method. Four LAB
species were isolated and these included Streptococcus pyogenes,
Enterococcus faecalis, Lactococcus casei and Lactococcus fermentii. The
percentage occurrence of LAB species ranged from 11.77% to 35.29%. E.
faecalis exerted the strongest antibacterial activity against all selected
pathogenic bacteria while L. casei showed the weakest activity. It was
concluded that the isolated LAB showed remarkable inhibitory effect
against tested pathogenic strains. It is therefore suggested that these potent
isolates could be used as a natural bio-preservatives in different food
products. However, further in vitro and in vivo studies are required,
according to selection criteria, on their application in different food
products.
Description
Staff Publication
Keywords
LAB, Pathogens, Food, Health, Inhibition, Bacteriocins