Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2012 , Volume 22 , Number 2; Page(s) 123 To 130.
 
Paper: 

ANTAGONISTIC EFFECT OF BACTERIOCINES PRODUCED BY LACTOBACILLI ISOLATED FROM WEST AZERBAIJAN’S KUPPEH CHEESE

 
 
Author(s):  YOSEFEI M., REZAZADEH BARI M.*, ALIZADEH KALEDABAD M., KASHAEI R.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, UNIVERSITY OF URMIA, URMIA, IRAN
 
Abstract: 

In this study, isolation and identification of bacitracin producing strains from west Azerbaijan Kuppeh cheese is investigated. For this purpose, 8 samples of cheese were collected from different parts of west Azerbaijan.36 out of 48 colonies of isolated Lactic Acid Bacteria (LAB) showed high antimicrobial activity against the indicator strains. In order to avoid of antimicrobial effect of organic acid produced by LAB, in this step, the pH levels of supernatant were adjusted to 6.5-7. After pH adjustment, only 12 isolated strains showed antimicrobial activity. A comparative study using morphological and biochemical tests demonstrated that 2 isolated strains were belonging to Lactobacillus plant arum, 1 belonging to Lactobacillus brevis and 1 belonging to Lactobacillus paracasei. The result of partial purification and electrophoresis of bacitracin indicated that the molecular weight of proteins were 15, 40 and 50 kDa.

 
Keyword(s): BACTERIOCIN, LACTIC ACID BACTERIA, TRADITIONAL CHEESE
 
References: 
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