Characterization Of Bacteriocin Produced By Lactobacillus Brevis Isilated From Traditional Fermented Tomatoes Juice
Journal Title: Scientia Agriculturae - Year 2016, Vol 15, Issue 3
Abstract
The purpose of this present work was to evaluate the efficacy of 65 strains isolated from fermented tomato juice under anaerobic conditions as biocontrol agents against fungi and the food spoilage bacteria. The antagonistic activity of isolated strains was tested in vitro using the well diffusion assay and the spot agar method. ISOL03 showed a broad antagonistic spectrum against seven tested bacterial and fungal foods pathogens. The 16SDNA sequences showed that the antagonist was Lactobacillus brevis. This antimicrobial compound was excreted between late logarithmic and early stationary phases, inactivated by proteolytic enzyme, stable at 120°C and pH 2–6, active in presence of acetone and hexane.
Authors and Affiliations
Djadouni Fatima
Keywords
Related Articles
- EP ID EP90915
- DOI 10.15192/PSCP.SA.2016.15.3.401408
- Views 146
- Downloads 0
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