Version 1
: Received: 26 October 2023 / Approved: 27 October 2023 / Online: 27 October 2023 (11:31:22 CEST)
How to cite:
Amenu, D.D.; Bacha, P.K.B. Isolation and Characterization of Bacteriocin Producing Enterococcus species from Ethiopian Traditional Fermented Food and Beverages. Preprints2023, 2023101797. https://doi.org/10.20944/preprints202310.1797.v1
Amenu, D.D.; Bacha, P.K.B. Isolation and Characterization of Bacteriocin Producing Enterococcus species from Ethiopian Traditional Fermented Food and Beverages. Preprints 2023, 2023101797. https://doi.org/10.20944/preprints202310.1797.v1
Amenu, D.D.; Bacha, P.K.B. Isolation and Characterization of Bacteriocin Producing Enterococcus species from Ethiopian Traditional Fermented Food and Beverages. Preprints2023, 2023101797. https://doi.org/10.20944/preprints202310.1797.v1
APA Style
Amenu, D.D., & Bacha, P.K.B. (2023). Isolation and Characterization of Bacteriocin Producing <em>Enterococcus species </em>from Ethiopian Traditional Fermented Food and Beverages. Preprints. https://doi.org/10.20944/preprints202310.1797.v1
Chicago/Turabian Style
Amenu, D.D. and Professor Ketema B Bacha. 2023 "Isolation and Characterization of Bacteriocin Producing <em>Enterococcus species </em>from Ethiopian Traditional Fermented Food and Beverages" Preprints. https://doi.org/10.20944/preprints202310.1797.v1
Abstract
The study aimed to isolate and characterize bacteriocin-producing Enterococcus species from Ethiopian traditional fermented foods and beverages. The bacteriocin bioassay was tested against food-borne pathogens at various temperatures, pH, solvents, additives, and enzymes. A solvent extraction method was established to concentrate bacteriocins from Enterococcus species. The study found that crude extracts with proteinase K, pepsin, and trypsin deactivated antimicrobial activity, confirming their proteinaceous nature. Organic solvents were more effective at extracting bacteriocins from CFS, with chloroform alone and in combination providing rapid and efficient recovery. The optimal bacteriocin production and strong inhibition activity were achieved at 37°C with a pH range of 5.5 to 6.5 incubated for 16-18 hours. The six Enterococcus faecium species were the best bacteriocin-producing isolates. Optimizing bacteriocin production and changing environmental growing circumstances can enhance the application of bacteriocins as food preservation agents. Traditional fermented products are potential sources of bacteriocin-producing LAB.
Keywords
antimicrobial activity; bacteriocin producing lactic acid bacteria; bacteriocins; Ethiopian; solvent extraction and traditional fermented products
Subject
Biology and Life Sciences, Immunology and Microbiology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
