Effect of pH, Temperature and Chemical Substances on the Activity of Bacteriocins Partially Purified by Lactic Acid Bacteria
Journal Title: JOURNAL OF ANATOLIAN ENVIRONMENTAL AND ANIMAL SCIENCES - Year 2019, Vol 4, Issue 1
Abstract
Bacteriocins, one kind of ribosomal antimicrobial peptides, are produced by more than 99% of bacteria. Bacteriocins that are inhibited the growth of bacterial strains closely related or unrelated with producer bacteria, is harmless for human body (Yang vd., 2014). It is not extensively used against pathogenic bacteria in comparison with antibiotics. But, it is evaluated as potential antimicrobial agent in food preservation or food safety applications. In this study, the capability of bacteriocin production of lactic acid bacteria isolated from Kilis local cheese was investigated. 3 lactic acid bacteria producing bacteriocin showed antimicrobial activity against Bacillus cereus, Vancomycinresistant Enterococci (VRE) and Staphylococcus aureus were isolated. All bacteriocin suspensions were effective against B. cereus. And bacteriocin suspensions were active a wide range of pH values (pH 4-12) and stable to 40ºC heat. Following pre-incubation with the various chemical substances, the activity of P2 suspension was determined to preserve in comparison with other bacteriocin suspensions.
Authors and Affiliations
Hatice Aysun Mercimek Takcı, Kıvılcım Çaktu Güler, Melis Sümengen Özdenefe, Ayşenur Özşavli, Gülcihan Güzeldağ
Keywords
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