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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 20, No. 1, 2016, pp. 97-101
Bioline Code: ja16012
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 20, No. 1, 2016, pp. 97-101

 en Efficacy of Sakacin on Selected Food Pathogenic Microorganisms Isolated from Fermented Milk Products
MOHAMMED, S. S. D.; DAMIS, A. D.; BALOGU, T. V. & BALA, E.

Abstract

The efficacy of sakacin on selected food pathogenic microorganisms isolated from fermented milk products was investigated. The L. sake check for this species in other resources 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 check for this species in other resources N11, Salmonella typhimurium check for this species in other resources N8, Klebsiella ozaenae check for this species in other resources W24 and Proteus mirabilis check for this species in other resources 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.

Keywords
Inhibition; sakacin; morphology; De Man Rogosa Sharpe; broth

 
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