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:: Volume 19, Issue 4 (Winter 2025) ::
Iranian J Nutr Sci Food Technol 2025, 19(4): 91-101 Back to browse issues page
Characterization of Bacteriocin-like Substances of Lactobacillus species from Iranian Motal Cheeses
M Shaghaghy , J Khandaghi *
Islamic Azad University, Sarab, , dr.khandaghi@gmail.com
Abstract:   (596 Views)
Background and Objectives: Fermented foods have long been important due to their microbiota, which includes lactic acid bacteria and their metabolites. These beneficial bacteria can assist the food sector in generating health-oriented products by releasing bioactive peptides such as bacteriocins.
 Materials & Methods: In the present study, antagonistic characteristics of Lactobacillus isolated from Iranian Motal cheeses were assessed and growth kinetics and production of bacteriocin compounds by these isolates were studied. Furthermore, resistance of bacteriocin compounds at various pH and temperatures under effects of protease enzymes was assessed.
Results: By carrying out phenotypic and molecular assessments, 23 Lactobacillus isolates were selected and their antagonistic effects were investigated. The isolates included better antimicrobial effects on Gram-positive bacteria and three isolates (LM11, LM52 and LM56) that showed stronger effects were selected for further studies. By optimal growth of the isolates at mesophilic temperature, pH of the microbial suspension decreased while bacteriocin activity increased. Moreover, bacteriocin activity of all three selected strains decreased significantly at 100 °C, but the bacteriocin compounds were stable at 80 °C, except the LM56 strain. Moreover, pH changes did not result in a significant decrease in bacteriocin activity while bacteriocin activity significantly decreased when bacteriocin metabolites were exposed to pepsin and trypsin.
Conclusion: In this study, associations between the antagonistic effects of Lactobacillus isolates and their bacteriocin compounds, protein nature of these compounds and their high stabilities under various conditions were established.
Keywords: Bacteriocin, Lactobacillus, Motal cheese, PCR
Full-Text [PDF 665 kb]   (223 Downloads)    
Article type: Research | Subject: Food Science
Received: 2024/05/22 | Accepted: 2024/08/27 | Published: 2025/01/5
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Shaghaghy M, Khandaghi J. Characterization of Bacteriocin-like Substances of Lactobacillus species from Iranian Motal Cheeses. Iranian J Nutr Sci Food Technol 2025; 19 (4) :91-101
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Volume 19, Issue 4 (Winter 2025) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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