Isolation and Characterization of Enterococci from Yoghurts of Bangladesh
| Autor: | Latiful Bari, Miraj Kobad Chowdhury, Sabina Yeasmin, Shamira Tabrejee |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
food.ingredient 030106 microbiology food and beverages biochemical phenomena metabolism and nutrition Biology biology.organism_classification Isolation (microbiology) 16S ribosomal RNA law.invention 03 medical and health sciences Probiotic food Bacteriocin law Agar Food science Antibacterial activity Genotyping Bacteria |
| Zdroj: | Modern Care Journal. 15 |
| ISSN: | 2423-7876 2228-6918 |
| DOI: | 10.5812/modernc.74460 |
| Popis: | Background: Bacteriocin - producing Enterococci have potential probiotic value. In this study, Enterococci possessing stable antibacterial activities were isolated from yoghurts of Bangladesh. Methods: Bacteria were isolated on MRS medium and genotyped based on partial 16S rDNA sequencing. Cultured supernatants were assessed for antibacterial activity by agar - well diffusion method before and after heat, proteinase K, and β - mercaptoethanol treatments. Results: In this study, 18 Enterococci bacteria were isolated from 10 different yoghurt samples of Bangladesh. Partial 16S rDNA genotyping suggested that these bacteria were either E. faecalis or E. faecium, or E. durans. Phylogenetic analysis suggested that these strains are closely related to other dairy Enterococci and distantly related to non - dairy Enterococci. Four isolates showed potent antibacterial activity against seven food - borne pathogens in vitro. The antibacterial property can withstand temperature as high as 90 oC for an hour, 1 µg/mL proteinase K, and 2.5% (v/v) β - mercaptoethanol treatments as well. Conclusions: These isolated yoghurt Enterococci have some probiotic value because of their stable antibacterial activities and further improvement of these Enterococci is necessary to improve yoghurt quality. |
| Databáze: | OpenAIRE |
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