Antibacterial activity of the bacteriocins producing- lactic acid bacteria isolated from some processed meat products against selected indicator bacterial strains
1 Department of Biology, Faculty of Education, Alzaiem Alazhari University, Khartoum, Sudan.
2 Department of agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, Sudan.
3 Biotechnology Department, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan.
4 Department of Biology, Faculty of Education, Alzaiem Alazhari University, Khartoum, Sudan.
Research Article
World Journal of Advanced Research and Reviews, 2021, 12(02), 640–645
Publication history:
Received on 19 October 2021; revised on 28 November 2021; accepted on 30 November 2021
Abstract:
In this study, a total of 25 Lactic Acid Bacteria (LAB) isolates from 15 samples [4 burgers, 4frankfurters, 3 pastramis, 2 sausages and 2baby faeces] were screened for their ability to produce inhibitory substances against three microorganisms which were isolated from meat products: (Salmonella typhi, Staphylococcus aureus and Escherichia coli). Other indicators (reference target organisms) were obtained from the Central Public Health Laboratory, Khartoum State, Sudan. These were: Salmonella typhi ATCC14023, Staphylococcus aureus ATCC29213 and Escherichia coli ATCC25922. The antagonistic activities of the isolates were screened by the direct spot-on-lawn method and well- diffusion method. A total of 25 isolates of LAB were obtained, 15 of which produced promising inhibition zones against all or some of the indicator bacterial strains.
Keywords:
Antibacterial activity; Indicator bacterial strains; Inhibitory substances; Khartoum State; Sudan
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