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Title

MOLECULAR CHARACTERIZATION AND EVALUATION OF THE ANTIBACTERIAL PROPERTIES OF PEDIOCOCCUS PENTOSACEUS ISOLATED FROM WHOLE BARLEY SOURDOUGH

Pages

 Start Page 326 | End Page 336

Abstract

 Background & Objectives: Usually identification and characterization of ecosystems isolates of lactic acid bacteria (LAB) which have been rarely studied lead to obtaining LAB with unique characteristics. The aims of this study were molecular characterization and evaluation of the ANTIBACTERIAL PROPERTIES of dominant LAB isolated from whole BARLEY SOURDOUGH.Materials & Methods: In this experimental study, first the sourdough was prepared from the whole barley flour, and subsequently its dominant LAB was isolated. LAB isolate was identified by sequencing of PCR products. ANTIBACTERIAL PROPERTIES of the isolate and its CELL FREE CULTURE FILTRATE (CCF) which was obtained from logarithmic and stationary phases as crud and naturalized form were also investigated for some food-borne indicator bacteria using well diffusion and microdilution methods, respectively.Results: Sequencing results of PCR products lead to identification of PEDIOCOCCUS PENTOSACEUS as the dominant LAB in whole BARLEY SOURDOUGH. This LAB isolate had more antagonistic effect (p<0.05) on Listeria monocytogenes than other indicator bacteria. Furthermore, crud CCF obtained from logarithmic phase of the isolate had the highest bacteriocin activity and antibacterial ability in comparison to other CCFs.Conclusion: Whole BARLEY SOURDOUGH P. pentosaceus isolate and its CCF have proper ANTIBACTERIAL PROPERTIES against food-borne indicator bacteria used in this study. Therefore, P. pentosaceus has high potential to be used as microbial starter or adjunct culture in processing fermented foods instead of chemical preservatives or antibiotics in order to increase shelf life and safety of these products.

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