Antibacterial Activity of Lactobacillus buchneri Bacteriocin against Vibrio parahaemolyticus

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Likaa Mahdi*
Harith Jabbar Fahad Al Mathkhury
Sana’a AL-Kakei
Khetam Habeeb Rasool
Luma Zwain
Istabreq Muhammed Ali Salman
Nada Zaki Mahdi
Sadeq Abdulridha Gatea Kaabi
Nibras Nazar Mahmood

Abstract

Eleven yoghurt samples were collected from local markets in Baghdad to isolate Lactobacillus buchneri. Only 3 isolates of L. buchneri were found and the isolate No. 3 was the most producer of bacteriocin. Bacteriocin was adsorbed 100% onto silicic acid at pH 6.0-7.0. Below or above these pH values, adsorption was decreased, ranging between 35 and 90%. Therefore, pH 6.0 was used for the purification procedure. The purification procedure including silicic acid adsorption/desorption and cation-exchange chromatography (CEC) resulted in a 11.11 fold increase in the final specific activity of pure bacteriocin (1176.47 Au/mg) compared to the culture supernatant which was 32.64 Au/mg. The molecular weight was determined to be about 3.4 kDa. The bacteriocin lost its activity completely after treatment with proteolytic enzymes and it was resistant to non-proteolytic enzymes. The results indicated that bacteriocin at both concentrations (500 and 1000 μg/ml) possesses significant antimicrobial activity against Vibrio parahaemolyticus in contrast with control (P<0.01) and the antimicrobial activity of crude and purified bacteriocin at the concentration of 1,000 μg/ml were higher than the other concentration (500 μg/ml). The antimicrobial activity of purified bacteriocin was significantly higher than that of crude bacteriocin (P<0.01).


Keywords: antimicrobial activity, Buchnericin LB, Lactobacillus buchneri


*Corresponding author: Tel.: ++9647901266314
E-mail: likaahamied@yahoo.com

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References

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