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Volume 7, Issue 5 (Winter Supplement 2013) |
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Evaluation of potential of the biological preservators production by probiotic bacteries and determination of extracted compounds minimum inhibitory concentration
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M Yeganeh *   , A Khanafari , MR Fallahian , A Sharifan |
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Abstract: (8367 Views) |
| Background and Objective: The Object of present research was evaluation of potential of the biological preservators production by probiotic bacteries and determination of extracted compounds minimum inhibitory concentration.
Materials and Methods: After the culture of Enterococcus faecalis and Enterococcus hirae in the BHI agar medium culture, centrifuging and isolation of microbial mass, these strains antimicrobial compounds were purified by dialyze and produced protein amount was determined by lowry test and molecular weight was estimated by SDS-PAGE electrophoresis. Antimicrobial effect of present compounds were evaluated by well diffusion method. Related factores to protein activity were determined before and after dyalisis. compounds minimum inhibitory concentration were evaluated.
Results: The results of this research proved that the molecular weight of extracted compounds of Enterococcus faecalis and Enterococcus hirae strains were, approximately, 45 KDa, 35KDa ,respectively. It was similar to molecular weight of enterocin. The most of antimicrobial effect and the least of inhibitory concentration produced bacteriocin of Enterococcus faecalis and Enterococcus hirae strains were for Listeria monocytogenes and Bacillus cereus, respectively.
Conclusion: Antimicrobial compounds from Enterococcus faecalis and Enterococcus hirae protect as a very safety maintenance from foodstuff against bacteria, So They can enhance shelf life of foodstuff remarkably.
Keywords: Antimiicrobial effect, Enterococcus faecalis , Enterococcus hirae, biological preservators |
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| Keywords: Antimiicrobial effect, Enterococcus faecalis, Enterococcus hirae, biological preservators |
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Full-Text [PDF 229 kb]
(2853 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/03/3 | Accepted: 2013/11/19 | Published: 2013/11/19
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Yeganeh M, Khanafari A, Fallahian M, Sharifan A. Evaluation of potential of the biological preservators production by probiotic bacteries and determination of extracted compounds minimum inhibitory concentration. Iranian J Nutr Sci Food Technol 2013; 7 (5) :371-380 URL: http://nsft.sbmu.ac.ir/article-1-1026-en.html
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