Efficacy of Purified Bacteriocin of “Brevibacillus laterosporus TK3” against Listeria monocytogenes and Staphylococcus aureus in Chicken

DOI: 10.18805/ajdfr.DR-1524    | Article Id: DR-1524 | Page : 147-152
Citation :- Efficacy of Purified Bacteriocin of “Brevibacillus laterosporus TK3” against Listeria monocytogenes and Staphylococcus aureus in Chicken.Asian Journal Of Dairy and Food Research.2020.(39):147-152
Hitender Kumar Sharma, Nivedita Sharma, Neha Gautam neha_mbg@yahoo.com
Address : Department of Microbiology, St. Bede’s College, Navbahar, Shimla-171 002, Himachal Pradesh, India.
Submitted Date : 9-04-2020
Accepted Date : 10-06-2020

Abstract

In the present investigation the biopreservative effect of bacteriocin of Brevibacillus laterosporus TK3 was investigated in raw chicken. Bacteriocin producing strain has been isolated from “Tatwakhar”- a flour prepared from seeds of Indian Horse Chestnut (Aesculus indica). Bacteriocin of Brevibacillus laterosporus TK3 showed strong antagonism against food spoilage/pathogenic bacteria viz. Listeria monocytogenes and Staphylococcus aureus. The bacteriocin was purified and molecular weight of this novel bacteriocin was found to be 6 kDa. This purified bacteriocin with specific activity 34,482.0 AU/mg was applied in raw chicken and minced chicken against L. monocytogenes  and  S. aureus  which showed  the  positive  results in  controlling  the  growth  of  these  deadly pathogens. Purified bacteriocin was found successful in controlling the growth of L. monocytogenes up to 7th day which is almost at par with the results achieved with chemical preservative i.e. sodium nitrite. Further, purified bacteriocin restricted the growth of S. aureus up to 5th day whereas chemical preservative was able to control the growth of S. aureus up to 3rd day. The results found in these experiments deal with application of bacteriocin as biopreservative in chicken as an alternative to chemical preservative are quite encouraging and satisfactory.

Keywords

Bacteriocin Biopreservative Brevibacillus laterosporus Chicken L. monocytogenes S. aureus

References

  1. Barathiraja, S., Thanislass, J., Antony, P.X., Venkatesaperumal S. (2015). Antimicrobial activity of bacteriocin isolated and purified from rumen liquor collected from slaughtered goats. Indian Journal of Animal Research. 49: 802-807.
  2. Castillano, P., Belfiore, C., Fadda, S., Vignolo (2008). A review of bacteriocinogenic lactic acid bacteria used as starter cultures in fresh meat produced in Argentina. Meat Science. 79: 483-499.
  3. Chakchouk-mtibaa, A., Smaoui, S., Ktari, N., Sellem, I., Najah, S., Karray-rebai, I., Mellouli, L. (2017). Biopreservative efficacy of bacteriocin BacFL31 in raw ground turkey meat in terms of microbiological, physicochemical and sensory qualities. Biocontrol Science. 22 (2): 67-77.
  4. Galvez, A., Abriouel, H., Lopez, R.L. Ben, O.N. (2007). Bacteriocin-based strategies for food biopreservation. International Journal of Food and Microbiology. 120(1-2): 51-70.
  5. Gautam, N., Sharma, N. (2014). Quality attributes of a novel cereal based probiotic product prepared by using food grade lactic acid bacteria. Indian Journal of Traditional Knowledge. 13(3): 525-530.
  6. Jofre, A., Garriga, M., Aymerich, T. (2008).Inhibition of Salmonella sp., Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration. Meat Science. 78: 53-59.
  7. Landgraf, M., Destro, M.T. (2013). Staphylococcal food poisoning food born infections intoxications. In: Food Science and Technology. (eds. J.G. Morris and M.E. Potter). Academic, Boston. pp. 389-400. 
  8. Padmaja, G.A., Ramchandra, B., Manjunath, H., Prabha, R., Krishna, R., Shankar, P.A. (2011). Characterization of lactic acid bacteria isolated from fruits and vegetables for their antibacterial activity. Asian Journal of Dairy and Food Research. 30(2):85-89.
  9. Sarika, A.R., Lipton A.P., Aishwrya, M.S. (2019). Biopreservative efficacy of Bacteriocin GP1 of Lactobacillus rhamnosus GP1 on Stored Fish Filet. Front. 6: 29. 
  10. Sarika, A.R., Lipton, A.P., Aishwarya, M.S. (2015). Bacteriocin production by a new isolate of Lactobacillus rhamnosus GP1 under different culture conditions. Advance Journal of Food Science and Technology. 2(5): 291-297.
  11. Shamloo, E., Hosseini, H., Abdi, M.Z, Halberg L.M., Haslberge, A., Alebouyeh M. (2019). Importance of Listeria monocytogenes in food safety: a review of its prevalence, detection and antibiotic resistance. Iran J Vet Res. 20(4): 241 254.
  12. Singh, V.P. (2018). Recent approaches in food biopreservation. Open Veterinary Journal. 8(1): 104 -111.
  13. Zendo, T. (2013) Screening and characterization of novel bacteriocins from lactic acid bacteria. Bioscience, Biotechnology and Biochemistry. 77: 893-899.
  14. Zheng, G., Yan, L.Z., Vederas, J.C., Zuber, P. (1999). Genes of the sbo-alb locus of Bacillus subtilis are required for production of the antilisterial bacteriocin subtilosin. Journal of Bacteriology. 181: 7346-7355.

Global Footprints