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Open Access Research article

Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry

Sahar Abbasiliasi1, Joo Shun Tan4, Tengku Azmi Tengku Ibrahim2, Ramakrishnan Nagasundara Ramanan3, Faezeh Vakhshiteh4, Shuhaimi Mustafa5, Tau Chuan Ling6, Raha Abdul Rahim7 and Arbakariya B Ariff1*

Author affiliations

1 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia

2 Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia

3 Chemical and Sustainable Process Engineering Research Group, School of Engineering, Monash University, Bandar Sunway, Selangor, 46150, Malaysia

4 Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, 43300, Malaysia

5 Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia

6 Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Lembah Pantai, Kuala Lumpur, 50603, Malaysia

7 Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia

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Citation and License

BMC Microbiology 2012, 12:260  doi:10.1186/1471-2180-12-260

Published: 15 November 2012

Abstract

Background

Lactic acid bacteria (LAB) can be isolated from traditional milk products. LAB that secrete substances that inhibit pathogenic bacteria and are resistant to acid, bile, and pepsin but not vancomycin may have potential in food applications.

Results

LAB isolated from a range of traditional fermented products were screened for the production of bacteriocin-like inhibitory substances. A total of 222 LAB strains were isolated from fermented milk products in the form of fresh curds, dried curds, and ghara (a traditional flavor enhancer prepared from whey), and fermented cocoa bean. Eleven LAB isolates that produced antimicrobial substances were identified as Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici strains by biochemical methods and 16S rDNA gene sequencing. Of these, the cell-free supernatant of Kp10 (P. acidilactici) most strongly inhibited Listeria monocytogenes. Further analysis identified the antimicrobial substance produced by Kp10 as proteinaceous in nature and active over a wide pH range. Kp10 (P. acidilactici) was found to be catalase-negative, able to produce β-galactosidase, resistant to bile salts (0.3%) and acidic conditions (pH 3), and susceptible to most antibiotics.

Conclusion

Traditionally prepared fermented milk products are good sources of LAB with characteristics suitable for industrial applications. The isolate Kp10 (P. acidilactici) shows potential for the production of probiotic and functional foods.

Keywords:
Lactic acid bacteria; Pediococcus acidilactici; Bacteriocin-like inhibitory substance; Listeria monocytogenes; Fermentation; Identification