Evaluation of Antibacterial and Sanitizing Activity of Lactobacillus Plantarum Against Staphylococcus Aureus in Stored Citrus Lanatus (Melon) Drink

Na’inna, S. Z; Bukar, A.; Ado, A.; Abdulrazak, M. H.

doi:10.47430/ujmr.1831.005

Authors

Na’inna, S. Z Department of Biological Sciences, Federal University of Kashere PMB 0182, Gombe State
Bukar, A. Department of Microbiology, Bayero University PMB 3011, Kano State
Ado, A. Department of Microbiology, Federal University, Dutsinma, Katsina State
Abdulrazak, M. H. Department of Biological Sciences, Sule Lamido University PMB 048, Jigawa state

DOI:

https://doi.org/10.47430/ujmr.1831.005

Keywords:

Fermentation, Lactobacillus, Melon, Kunun Zaki, Indigenous

Abstract

The main study objective was to isolate and characterize some lactic acid bacteria from some fermented foods and evaluate their ability to produce antagonistic effect against some food- borne pathogens as biopreservatives in the form of protective cultures or their metabolites. Isolation and Identification of Lactobacillus species from some fermented drinks was carried out on six different food types in triplicates following standard procedures. Following Isolation and Identification by biochemical and molecular methods, the antimicrobial activity of the Lactobacillus isolates in three different densities (1.5 × 10⁸ cfu/mL, 2.1 × 10⁸ cfu/mL and 3.0 × 10⁸ cfu/ml) were evaluated against Escherichia coli, Salmonella typhi, Salmonella typhimurium and Staphylococcus aureus isolated from some foods. Sanitizing activity of L.plantarum against S.aureus in melon drink was evaluated at the time intervals of 0, 24 and 48 hours respectively. Results of Isolation and Identification revealed the isolate to be L. plantarum. Antibacterial activity of different densities of Lactobacillus showed that for 1.5 × 10⁸ cfu/ml and 2.1 × 10⁸ cfu/ml densities, the highest zone of inhibition produced were 17.00 ± 0.57 and 24.66 ± 0.88 against S. typhi and the least (6.66 ± 0.66) against E. coli. For 3.0 x 10⁸ cfu/ml density, the highest zone of inhibition was 35.33 ± 0.88 against S. typhi and the least was 9.66 ± 1.66 against coli. Statistical analysis revealed significant difference (P<0.05) in the antimicrobial activity of three different densities of Lactobacillus against the tested bacterial isolates. Results of sanitizing activity of L.plantarum against S.aureus revealed 3.52 Log₁₀cfu/ml reduction after 24hours of storage. Conclusively, Lactobacillus plantarum could be employed as a biopreservative in stored melon drink.

Downloads

Download data is not yet available.

References

Asmahan, A.A. (2011). Isolation and Identification of Lactic acid bacteria isolated from traditional drinking yoghurt in Khartoum State, Sudan. Current research in bacteriology. 4(1): 16-22.

https://doi.org/10.3923/crb.2011.16.22

Azadnia P. and Khan Nazer A. H. (2009). Identification of lactic acid bacteria isolated from traditional drinking yoghurt in tribes of Fars province. Iranian Journal of Veterinary Research, Shiraz University. 10 (3): 28.

Bukar, A. (2013): Preservative properties of Plant Extracts and oils on some foods. Lambert Academic Publishing, Germany. ISSBN: 978-3-659-26829-8. www.get-morebooks.com

Bukar, A. and Nainna, Z. (2017): Isolation and characterization of Lactobacillus species from some traditionally fermented foods and evaluation for inhibitory effect against some food- borne pathogens. Bima Journal of Science and Technology, 1(1):1 - 8.

Cheesbrough, M. (2002). District Laboratory Practice in Tropical Countries, Part II. Cambridge University Press, Cambridge. Pp: 149-155.

Daba, H., Lacroix, C., Huang, J. and Simard, R. E. (1993). Influence of growth conditions on production and activity of mesenterocin 5 by a strain of Leuconostocmesenteroides. Appl. Microbiol. Biotechnol. 39: 166-173.

https://doi.org/10.1007/BF00228601

Evans, E., Musa, A., Abubakar, Y. and Bello, M. (2013). Nigerian Indigenous Fermented Foods: Process and Prospects. Agricultural and Biological Sciences » "Mycotoxin and Food Safety in Developing Countries"

https://doi.org/10.5772/52877

Food and Agricultural Organisation (1979): Manuals of food quality control. 4. FAO Food and Nutrition Paper, United Nations, Rome, 14(4): A1-F10.

Gilliland, S.E. and Speck, M. L. (1977). Enumeration and Identity of Lactobacilli in Dietary Products. Journal of Food Protection. 40(11): 760-762.

https://doi.org/10.4315/0362-028X-40.11.760

Goyal, R., Dhingra, H., Bajpai, P. and Joshi, N. (2012) Characterization of the Lactobacillus isolated from different curd samples. African Journal of Biotechnology. 11(79):14448-14452.

https://doi.org/10.5897/AJB11.310

Harrigan W. F. (1998). Laboratory Methods in Food Microbiology. 3rd edition. Academic Press, the University of Michigan. Pp: 1-532.

Jagadeeswari, S., Vidya, P., Mukesh, K.D.J. and Balakumaran M.D. (2010). Isolation and Characterization of Bacteriocin Producing Lactobacillus spp from Traditional Fermented Foods. Electronic J of Environmental, Agricultural and Food Chemistry 9(3): 575-581.

Kadere, T.T. and Kutima, P. M. (2012). Isolation and identification of lactic acid bacteria in coconut toddy (mnazi). Journal of Asian Scientific Research 2(12):807-819

Kazemipoor, M., Radzi, C. J., Begum, K. and Yaze, I. (2012). Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens. Archives des Sciences. 65(6): 1-10.

Khalil, R., Elbalorl, Y., Djadouni, F. and Omar, S. (2009). Isolation and partial characterization of a bacteriocin produced by a newly isolated Bacillus megeterium 19 strain. Pak J. Nutri., 8: 242-250.

https://doi.org/10.3923/pjn.2009.242.250

Khedid, K., Faid, M., Mokhtari, A., Soulaymani, A. and Zinedine, A. (2009). Characterization of Lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Elsevier Microbiological Research 164: 81-91.

https://doi.org/10.1016/j.micres.2006.10.008

Kumar, A. M. and Murugalatha. (2012). Isolation of L. plantarum from cow milk and screening for the presence of sugar alcohol producing gene. Journal of Microbiology and Antimicrobials. 4(1): 16-22.

https://doi.org/10.5897/JMA11.083

Leroy, F. and Vuyet, L. (2004). Bacteriocins from lactic acid bacteria: production, purification and food application. J Molecular Microbiology and Biotechnology, 13(4): 16.

https://doi.org/10.1159/000104752

Obadina, A.O.O., Mopelola, O.O. and Ayansina, A.D.V. (2007). Microbial studies and Biochemical Characteristics of controlled Fermented afiyo- a Nigerian Fermented Food Condiment from prosopisafricana. Pakistan Journal of Nutrition, 6(6): 620-627.

https://doi.org/10.3923/pjn.2007.620.627

Olanrewaju, O. (2007). Antagonistic effect of Lactobacillus Isolates from kunu and cowmilk on selected pathogenic microorganisms. Internet Journal of Food Safety. 9: 63-66.

Ogunshe, A.A.O., Omotoso, M.A. and Adeyeye, J.A. (2007). In vitro antimicrobial characteristics of bacteriocinproducingLactobacillusstrain s from Nigerian indigenous fermented foods. African Journal of Biotechnology 6 (4), pp. 445-453.

Pal, P., Jamuna, M. and Jeevaratnam, K. (2005). Isolation and Characterization of bacteriocin producing lactic acid bacteria from a south Indian special dosa (appam) batter. Journal of culture collections.4: 53-60.

Sharpe, V. D. (2009). Biopreservation of fresh cut salads using bacteriocinogenic Lactic Acid Bacteria isolated from commercial produce. DalhouseUniversity, Halifax, Nova scotia, Canada, Master's thesis.

Thomas, L. V., Clarkson, M. R. and Delves- Broughton, J. (2000). Nisin, p. 463-524. In Natural Food Antimicrobial Systems, ed. A. S. Naidu. CRC Press, Boca Raton, FL.

https://doi.org/10.1201/9781420039368.ch18

Toba, T., Yoshioka, E., and Itoh, T. (1991). Acidophilucin A, a new heat - labile bacteriocin produced by Lactobacillus acidophilus LAPT 1060. Lett. Appl. Microbiol., 12: 106-108.

https://doi.org/10.1111/j.1472-765X.1991.tb00516.x

Todorov, S. D. and Dicks, L.M.T. (2004). Partial characterization of bacteriocins produced by four lactic acid bacteria isolated from regional South African barley beer. Annals of Microbiology. 54(4): 403-413.

Tortorello, M.L., Best, S., Batt, C.A., Woolf, H.D. and Bencher, J. (1991). Extending the shelf life of cottage cheese. Identification of spoilage flora and their control using food grade preservatives. Cult. Dairy Prod. J. 26: 8-9.

Vescovo, M., Torriani, S., Orsi, C., Macchiarolo, F. and Scolavi, G. (1996). Application of antimicrobial producing Lactic Acid Bacteria to control pathogens in ready to use vegetables. J Applied Bacteriol. 81: 113-119.

https://doi.org/10.1111/j.1365-2672.1996.tb04487.x

Weber, G.H. and Broich, W.A. (1986). Shelf life extension of cultured dairy foods. Cult. Dairy Prod. J. 21: 19-2.

Yang, E., Fan, L., Jiang, Y., Dovcette, C. and Filmore, S. (2012). Antimicrobial activity of bacteriocin producing Lactic acid bacteria from cheese and yogurts, AMB Express 2: 48.

https://doi.org/10.1186/2191-0855-2-48

Yateem, A. (2008). Isolation of lactic acid bacteria with probiotic potential from camel milk. Int. J. Dairy Sci. 3: 194- 199.

https://doi.org/10.3923/ijds.2008.194.199