The efficacy of sakacin on selected food pathogenic microorganisms isolated
from fermented milk products was investigated. The
L. sake
was isolated using the pour plate
technique and was characterized based on it colony, cell morphology and some biochemical
tests. This isolate was identified using standard scheme. The
L. sake FCF 33 was propagated in
De Man Rogosa Sharpe (MRS) broth for bacteriocin (sakacin) production. The sakacin had
inhibitory effects on all test microorganisms (ranging from +5mm to +6mm) except
Shigella dysenteriae
N11,
Salmonella typhimurium
N8,
Klebsiella ozaenae
W24 and
Proteus mirabilis
N16a). Bacteriocins are antimicrobial substances of lactic acid bacteria (LAB) have gained
tremendous attention as potential bio preservatives in the food and dairy industries. The LAB
can serve as probiotics, which are products aimed at delivering living, potentially beneficial
bacterial cells to the gut ecosystem of humans and other animals.
