Document Type : Research article
Authors
1
Department of Food Hygiene, Veterinary Medical Sciences, Assiut University, Assiut, Egypt
2
Department of Food Hygiene, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
3
Department of Botany and Microbiology, Faculty of Science, Assiut University, Assiut , Egypt
Abstract
In this investigation, 123 lactic acid bacterial strains (LAB) were isolated and identified from 30 of each type of fermented meat products (sausage, salami and hotdog). Colony and cell morphology, Gram reaction, biochemical assessments and sequencing of the 16S rRNA gene using PCR technique were principally employed to identify some of the LAB strains. According to the molecular characterization data, Lactobacillus plantarum, Lactococcus lactis spp. Lactis and Leuconostoc mesentroides spp. mesentroides were the three most common LABs. Additionally, the results revealed that the mean inhibition zone of antibacterial activity of pure bacteriocin of LAB was expressed as 21.50±3.55, 25.71±2.18, 20.07±5.16, and 2.93±3.97 in millimeter against Listeria monocytogenes ATCC 7644, Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 14028, respectively. So, pure bacteriocin is shown by its capability to inhibit the growth of both Gram-positive and Gram-negative bacteria. Currently, bacteriocins producing LAB are frequently utilized as an alternative to antibiotics in the food sector as a food preservation agent. In terms of promoting food safety, extending shelf life, and upgrading product quality, it will further expand the application area of bacteriocin. In the categories of fermented food sectors, they are economically very important.
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