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Microorganisms 2015, 3(1), 80-93; doi:10.3390/microorganisms3010080

Isolation and Taxonomic Identity of Bacteriocin-Producing Lactic Acid Bacteria from Retail Foods and Animal Sources

1,2,†
,
1,2,†
,
1,2,†
,
1,2,†
,
2,†
and
1,2,†,*
1
Department of Animal Science, Oklahoma State University, Monroe Street, Stillwater, OK 74078, USA
2
Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Giuseppe Comi
Received: 30 January 2015 / Revised: 2 March 2015 / Accepted: 9 March 2015 / Published: 19 March 2015
(This article belongs to the Special Issue Microbial Activity in Food)
View Full-Text   |   Download PDF [1086 KB, uploaded 19 March 2015]   |  

Abstract

Bacteriocin-producing (Bac+) lactic acid bacteria (LAB) were isolated from a variety of food products and animal sources. Samples were enriched in de Man, Rogosa, and Sharpe (MRS) Lactocilli broth and plated onto MRS agar plates using a “sandwich overlay” technique. Inhibitory activity was detected by the “deferred antagonism” indicator overlay method using Listeria monocytogenes as the primary indicator organism. Antimicrobial activity against L. monocytogenes was detected by 41 isolates obtained from 23 of 170 food samples (14%) and 11 of 110 samples from animal sources (10%) tested. Isolated Bac+ LAB included Lactococcus lactis, Lactobacillus curvatus, Carnobacterium maltaromaticum, Leuconostoc mesenteroides, and Pediococcus acidilactici, as well as Enterococcus faecium, Enterococcus faecalis, Enterococcus hirae, and Enterococcus thailandicus. In addition to these, two Gram-negative bacteria were isolated (Serratia plymuthica, and Serratia ficaria) that demonstrated inhibitory activity against L. monocytogenes, Staphylococcus aureus, and Enterococcus faecalis (S. ficaria additionally showed activity against Salmonella Typhimurium). These data continue to demonstrate that despite more than a decade of antimicrobial interventions on meats and produce, a wide variety of food products still contain Bac+ microbiota that are likely eaten by consumers and may have application as natural food preservatives. View Full-Text
Keywords: lactic acid bacteria; bacteriocin; Listeria monocytogenes; food preservative lactic acid bacteria; bacteriocin; Listeria monocytogenes; food preservative
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. (CC BY 4.0).

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MDPI and ACS Style

Henning, C.; Vijayakumar, P.; Adhikari, R.; Jagannathan, B.; Gautam, D.; Muriana, P.M. Isolation and Taxonomic Identity of Bacteriocin-Producing Lactic Acid Bacteria from Retail Foods and Animal Sources. Microorganisms 2015, 3, 80-93.

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