Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes
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Abstract
The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm. The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.
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References
Anand SP, Sati N. 2013. Artificial preservatives and their harmful effects: Looking toward nature for safer alternatives. Int J Pharm Sci Res 4(7): 2496-2501.
Barman S, Ghosh R, Mandal NC. 2014. Use of bacteriocin producing Lactococcus lactis subsp. lactis LABW4 to prevent Listeria monocytogenes induced spoilage of meat. Food Nutr Sci 5: 2115-2123.
Bille J, Blanc DS, Schmid H, et al. 2006. Outbreak of human Listeriosis associated with tome cheese in Nortwest Switzerland 2005. Euro Surv 11(6): 91-93
Brashears MM, Durre WA. 1999. Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during growth and refrigerated storage. J Food Prot 62: 1336-1340.
Bredholt S, Nesbakken T, Holck A. 1999. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157: H7 in cooked, sliced, vacuum- and gas-packaged meat. Int J Food Microbiol 53: 43-52.
Buchanan RL, Bagi LK. 1997. Microbial competition: Effect of culture conditions on the suppression of Listeria monocytogenes. Food Microbiol 16(5): 798-703.
Buyong N, Kok J, Luchansky JB. 1998. Use of a genetically enhanced, Pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese. Appl Environ Microbiol 64: 4842-4845.
Centers for Disease Control and Prevention (CDC). 2008. Out-break of Listeria monocytogenes infections associated withpasteurized milk from a local dairy—Massachusetts, 2007. Morbidity and Mortality Weekly Report. 57(40): 1097–1100.
Centers for Disease Control and Prevention (CDC). 2019. Outbreak of Listeria Infections. Latest Outbreak Information. https://www.cdc.gov/ listeria/outbreaks/monocytogenes-08-19/index.html. Accessed 24 September 2019.
Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71: 1-20.
Cosentino S, Fadda ME, Deplano M, Melis R, Pomata R, Pisano MB. 2012. Antilisterial activity of nisin-like bacteriocin-producing Lactococcus lactis subsp. lactis isolated from traditional Sardinian dairy products. J Biomed Biotechnol 2012: 1-8.
Daeschel MA. 1989. Antimicrobial Substances from Acid Lactic Bacteria for Use as Food Preservative. Food Technol 43: 164-167.
Deegan LH, Cotter PD, Hill C, Ross P. 2006. Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int Dairy J 16: 1058-1071.
Deraz SF, Karlsson EN, Hedstrom M, et al. 2005. Purification and characterisation of acidocin D20079, a bacteriocin produced by Lactobacillus acidophilus DSM 20079. J Biotechnol 117(4): 343-54.
Díaz-Ruiz G, Omar NB, Abriouel H, Cañamero MM, Gálvez A. 2012. Inhibition of Listeria monocytogenes and Escherichia coli by bacteriocin-producing Lactobacillus plantarum EC52 in a meat sausage model system. J Microbiol Res 6(6): 1103-1108.
Dimitrijevic´ M, Teodorovic´ V, Baltic´ M, Mirlovic´M. 1999. Variations in the sensitivity of Listeria monocytogenes types to lactic acid bacteria bacteriocins. Acta Vet (Belgr) 49: 49-56.
Duffes F, Leroi F, Boyaval P, Dousset X. 1999. Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked system stored at 48ºC. Int J Food Microbiol 47: 33–42.
Dussurget O. 2008. New insights into determinants of Listeria monocytogenes virulence. Int Rev Cell Mol Biol 270: 1-38.
Eijsink VGH, Axelsson L, Diep DB, Havarstein LS, Holo H, Nes IF. 2002. Production of class II bacteriocins by lactic acid bacteria; an example of biological warfare and communication. Antonie Van Leeuwenhoek 8: 639-654.
FDA. 2012. Bad bug book: Foodborne pathogenic microorganisms and natural toxins handbook, 2nd ed. US Food and Drug Administration, Silver Spring. 100-104.
Food and Agriculture Organization/World Health Organization (FAO/WHO). 2004. Risk assessment of Listeria monocytogenes in Ready To Eat foods. Technical Reports. Microbiological.
Gálvez A, López LR, Abriouel H, Valdivia E, Omar BN. 2008. Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria. Crit Rev Biotechnol 28: 125-152.
Gianfranceschi M, Gattuso A, Fiore A, D’Ottavio MC, Casale M, Palumbo A, Aureli P. 2006. Survival of Listeria monocytogenes in uncooked Italian dry sausage (salami). J Food Prot 69: 1533-1538.
Goulet V, De Valk H, Pierre O, Stainer F, Roccourt J, Vaillant V. 2001. Effect of prevention measures on incidence of human listeriosis, France, 1987-1997. Emerg Infect Dis 7: 983-989.
Hernandez-Milian A, Payeras-Cifre A. 2014. What Is new in listeriosis? Bio Med Res Int 358051.
Hosono A, Wardojo R, Otani H. 1989. Microbial flora in “dadih”, a traditional fermented milk in Indonesia. Lebens-Wissen und-Technol 22: 20-24.
Hosono A, Tanabe T, Otani H. 1990. Binding properties of lactic acid bacteria isolated from kefir milk with mutagenic amino acid pyrolysates. Milchwissenschaft. 45: 647-651.
Hugas M. 1998. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci 49: S139-S150.
Kathariou S, Graves L, Buchrieser C, Glaser P, Siletzky RM, Swaminathan B. 2006. Involvement of close related strain of new clonal group of Listeria monocytogenes in the 1998-1999 and 2002 multistate outbreaks of food borne listeriosis in the United States. Foodborne Path Dis 3(3): 292-302.
Keersmaecker De SCJ, Verhoeven TLA, Desair J, Marchal K, Vanderleyden J, Nagy I. 2006. Strong antimicrobial activity of Lactobacillus rhamnosus GG against Salmonella typhimurium is due to accumulation of lactic acid. FEMS Microbiol Lett 259: 89-96.
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 277: 680-685.
Leclercq A. Chapter 2.9.7, Listeria Monocytogenes, 2015th ed. The World Organisation for Animal Health (OIE): Paris, France, 2015:1-18.
Leroy F, Verluyten J, De Vuyst L. 2006. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106: 270-285.
Levine P, Rose B, Green S, Ransom G, Hill W.2001. Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999. J Food Prot 64: 1188-1193.
Lücke FK. 2000. Utilization of microbes to process and preserve meat. Meat Sci 56: 105-115.
Lyytikainen O, Autio T, Maijala R, Ruutu P, Mohammed T. 1983. Outbreak of Listeria monocytogenes serotype 3a in Northern Nigeria. J Infect Dis 6: 141-145.
Makino SI, Kawamato K, Takeshi K, Okada Y. Yamasaki M, Yamamoto S, Igimi S. 2005. An outbreak of food-borne listeriosis due to cheese in Japan, during 2001. Int J Food Microbiol 104: 189-196.
Mandal V, Sen SK, Mandal NC. 2013. Production and Partial Characterization of an Inducer Dependent Novel Antifungal Compound(s) by Pediococcus acidilactici LAB5. J Sci Food Agric 93: 2445-2453.
Maragkoudakis PE, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E. 2009. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int J Food Microbiol 130: 219-226.
McLauchin J, Mitchell RT, Smerdon WJ, Jewell K, Listeria monocytogenes and related specie. 2004. Listeria monocytogenes and listeriosis: A Bergant, T., Norris, J. (Eds), Methods in review of hazard characterization for use in Microbiology. Academic Press, New York, pp: 33-microbiological risk assessment of foods. Int J Food Microbiol 92: 15-33.
Mead PS, Slutsker L, Dietz V, et al. 1999. Food-related illness and death in the United States. Emerg Infect Dis 5(5): 607-625.
Müller DM, Carrasco MS, Tonarelli GG, Simonetta AC. 2009. Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by Lactobacillus plantarum lP 31 strain isolated from dry-fermented sausage. J Appl Microbiol 106: 2031-2040.
Neal-McKinney JM, Lu X, Duong T. 2012. Production of organic acids by probiotic Lactobacilli can be used to reduce pathogen load in poultry. PLoS ONE. 7 (9). Article ID e43928.
Nesbakken T, Kapperud G, Caugant DA. 1996. Pathways of Listeria monocytogenes contamination in the meat processing industry. Int J Food Microbiol 31: 161-171.
Ogunbanwo ST, Sanni AI, Onilude AA. 2003. Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. Afr J Biotechnol 2(8): 219-227.
Pato U, Johan VS, Khairunnisa F, Hasibuan RDH. 2017. Antibiotic resistance and antibacte-rial activity of dadih originated Lactobacillus casei subsp. casei R-68 against food borne pathogens. Asian J Microbiol Biotech Env Sci 19(3): 577-587.
Pinto AL, Fernandes M, Pinto C, Albano H, Castilho F, Teixeira P, Gibbs PA. 2009. Characterization of anti-listeria bacteriocins isolated from shellfish: Potential antimicrobials to control non-fermented seafood. Int J Food Microbiol 129: 50-58.
Pucci MJ, Vedamuthu ER, Kunka BS, Vandenbergh PA. 1988. Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0. Appl Environ Microbiol 54: 2349-2353.
Rajaram G, Manivasagan P, Thilagavathi B, Saravanakumar A. 2010. Purification and characterization of a bacteriocin produced by Lactobacillus lactis isolated from marine environment. Adv J Food Sci Technol 2(2): 138-144.
Ross RP, Morgan S, Hill C. 2002. Preservation and fermentation: past, present and future. Int J Food Microbiol 79: 3-16.
Saeed M, Khan WA, Shabbir MA, Khan MI, Randhawa MA, Yasmin I. 2014. Bacteriocins as a natural antimicrobial agent in food preservation: A review. Pak J Food Sci 24(4): 244-255.
Sakaridis I, Soultos N, Batzios C, Ambrosiadis I, Koidis P. 2014. Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Czech J Food Sci 32(1): 61-68.
Sankar NR, Priyanka VD, Reddy PS, Rajanikanth P, Kumar VK, Indira M. 2012. Purification and characterization of bacteriocin produced by Lactobacillus plantarum isolated from cow milk. Int J Microbiol Res 3(2): 133-137.
Saranya S, Hemashenpagam N. 2013. Purification and characterization of bacteriocin produced by different Lactobacillus species isolated from fermented foods. Int J Microbiol Res 5(1): 341-348.
Shokryazdan P, Sieo CC, Kalavathy R, Liang JB, Alitheen NB, Jahromi MF, Ho YW. 2014. Probiotic potential of Lactobacillus strains with antimicrobial activity against some human pathogenic strains. Bio Med Res Intern Article ID 927268: 1-16.
Stiles ME. 1996. Biopreservation by lactic acid bacteria. Ant Van Leeuwenhoek 70: 331-345.
Syukur S, Fachrial E, Jamsari. 2014. Isolation, antimicrobial activity and protein bacteriocin characterization of lactic acid bacteria isolated from dadih in Solok, West Sumatera, Indonesia. Res J Pharm Biol Chem Sci 5(6): 1096-1104.
U.S. Food and Drug Administration. 1993. Everything Added to Food in the United States. Boca Raton, Florida: C.K. Smoley (c/o CRC Press, Inc.).
V?tuiu DSE, Popa ME. 2015. Lactic acid bacteria inhibitory activity on the pathogens Salmonella and Listeria monocytogenes. Sci Bul Series F Biotechnol 19: 337-342.
Vit M, Olejnik R, Dlh´y J, et al. 2007. Outbreak of listeriosisin the Czech Republic, late 2006 -preliminary report. Euro Surveillance. 12(2). Article ID E070208.
Zacharof MP, Lovitt RW. 2012. Bacteriocins produced by lactic acid bacteria. A Review Article. APCBEE Procedia 2: 50-56.
Zhou F, Zhao H, Bai F, Dziugan P, Liu Y, Zhang B. 2014. Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from chinese pickle. Czech J Food Sci 32(5): 430-436.
Zquita AA, Brashears MM. 2002. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. J Food Protec 65(2): 316-325.
Barman S, Ghosh R, Mandal NC. 2014. Use of bacteriocin producing Lactococcus lactis subsp. lactis LABW4 to prevent Listeria monocytogenes induced spoilage of meat. Food Nutr Sci 5: 2115-2123.
Bille J, Blanc DS, Schmid H, et al. 2006. Outbreak of human Listeriosis associated with tome cheese in Nortwest Switzerland 2005. Euro Surv 11(6): 91-93
Brashears MM, Durre WA. 1999. Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during growth and refrigerated storage. J Food Prot 62: 1336-1340.
Bredholt S, Nesbakken T, Holck A. 1999. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157: H7 in cooked, sliced, vacuum- and gas-packaged meat. Int J Food Microbiol 53: 43-52.
Buchanan RL, Bagi LK. 1997. Microbial competition: Effect of culture conditions on the suppression of Listeria monocytogenes. Food Microbiol 16(5): 798-703.
Buyong N, Kok J, Luchansky JB. 1998. Use of a genetically enhanced, Pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese. Appl Environ Microbiol 64: 4842-4845.
Centers for Disease Control and Prevention (CDC). 2008. Out-break of Listeria monocytogenes infections associated withpasteurized milk from a local dairy—Massachusetts, 2007. Morbidity and Mortality Weekly Report. 57(40): 1097–1100.
Centers for Disease Control and Prevention (CDC). 2019. Outbreak of Listeria Infections. Latest Outbreak Information. https://www.cdc.gov/ listeria/outbreaks/monocytogenes-08-19/index.html. Accessed 24 September 2019.
Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71: 1-20.
Cosentino S, Fadda ME, Deplano M, Melis R, Pomata R, Pisano MB. 2012. Antilisterial activity of nisin-like bacteriocin-producing Lactococcus lactis subsp. lactis isolated from traditional Sardinian dairy products. J Biomed Biotechnol 2012: 1-8.
Daeschel MA. 1989. Antimicrobial Substances from Acid Lactic Bacteria for Use as Food Preservative. Food Technol 43: 164-167.
Deegan LH, Cotter PD, Hill C, Ross P. 2006. Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int Dairy J 16: 1058-1071.
Deraz SF, Karlsson EN, Hedstrom M, et al. 2005. Purification and characterisation of acidocin D20079, a bacteriocin produced by Lactobacillus acidophilus DSM 20079. J Biotechnol 117(4): 343-54.
Díaz-Ruiz G, Omar NB, Abriouel H, Cañamero MM, Gálvez A. 2012. Inhibition of Listeria monocytogenes and Escherichia coli by bacteriocin-producing Lactobacillus plantarum EC52 in a meat sausage model system. J Microbiol Res 6(6): 1103-1108.
Dimitrijevic´ M, Teodorovic´ V, Baltic´ M, Mirlovic´M. 1999. Variations in the sensitivity of Listeria monocytogenes types to lactic acid bacteria bacteriocins. Acta Vet (Belgr) 49: 49-56.
Duffes F, Leroi F, Boyaval P, Dousset X. 1999. Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked system stored at 48ºC. Int J Food Microbiol 47: 33–42.
Dussurget O. 2008. New insights into determinants of Listeria monocytogenes virulence. Int Rev Cell Mol Biol 270: 1-38.
Eijsink VGH, Axelsson L, Diep DB, Havarstein LS, Holo H, Nes IF. 2002. Production of class II bacteriocins by lactic acid bacteria; an example of biological warfare and communication. Antonie Van Leeuwenhoek 8: 639-654.
FDA. 2012. Bad bug book: Foodborne pathogenic microorganisms and natural toxins handbook, 2nd ed. US Food and Drug Administration, Silver Spring. 100-104.
Food and Agriculture Organization/World Health Organization (FAO/WHO). 2004. Risk assessment of Listeria monocytogenes in Ready To Eat foods. Technical Reports. Microbiological.
Gálvez A, López LR, Abriouel H, Valdivia E, Omar BN. 2008. Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria. Crit Rev Biotechnol 28: 125-152.
Gianfranceschi M, Gattuso A, Fiore A, D’Ottavio MC, Casale M, Palumbo A, Aureli P. 2006. Survival of Listeria monocytogenes in uncooked Italian dry sausage (salami). J Food Prot 69: 1533-1538.
Goulet V, De Valk H, Pierre O, Stainer F, Roccourt J, Vaillant V. 2001. Effect of prevention measures on incidence of human listeriosis, France, 1987-1997. Emerg Infect Dis 7: 983-989.
Hernandez-Milian A, Payeras-Cifre A. 2014. What Is new in listeriosis? Bio Med Res Int 358051.
Hosono A, Wardojo R, Otani H. 1989. Microbial flora in “dadih”, a traditional fermented milk in Indonesia. Lebens-Wissen und-Technol 22: 20-24.
Hosono A, Tanabe T, Otani H. 1990. Binding properties of lactic acid bacteria isolated from kefir milk with mutagenic amino acid pyrolysates. Milchwissenschaft. 45: 647-651.
Hugas M. 1998. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci 49: S139-S150.
Kathariou S, Graves L, Buchrieser C, Glaser P, Siletzky RM, Swaminathan B. 2006. Involvement of close related strain of new clonal group of Listeria monocytogenes in the 1998-1999 and 2002 multistate outbreaks of food borne listeriosis in the United States. Foodborne Path Dis 3(3): 292-302.
Keersmaecker De SCJ, Verhoeven TLA, Desair J, Marchal K, Vanderleyden J, Nagy I. 2006. Strong antimicrobial activity of Lactobacillus rhamnosus GG against Salmonella typhimurium is due to accumulation of lactic acid. FEMS Microbiol Lett 259: 89-96.
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 277: 680-685.
Leclercq A. Chapter 2.9.7, Listeria Monocytogenes, 2015th ed. The World Organisation for Animal Health (OIE): Paris, France, 2015:1-18.
Leroy F, Verluyten J, De Vuyst L. 2006. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106: 270-285.
Levine P, Rose B, Green S, Ransom G, Hill W.2001. Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999. J Food Prot 64: 1188-1193.
Lücke FK. 2000. Utilization of microbes to process and preserve meat. Meat Sci 56: 105-115.
Lyytikainen O, Autio T, Maijala R, Ruutu P, Mohammed T. 1983. Outbreak of Listeria monocytogenes serotype 3a in Northern Nigeria. J Infect Dis 6: 141-145.
Makino SI, Kawamato K, Takeshi K, Okada Y. Yamasaki M, Yamamoto S, Igimi S. 2005. An outbreak of food-borne listeriosis due to cheese in Japan, during 2001. Int J Food Microbiol 104: 189-196.
Mandal V, Sen SK, Mandal NC. 2013. Production and Partial Characterization of an Inducer Dependent Novel Antifungal Compound(s) by Pediococcus acidilactici LAB5. J Sci Food Agric 93: 2445-2453.
Maragkoudakis PE, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E. 2009. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int J Food Microbiol 130: 219-226.
McLauchin J, Mitchell RT, Smerdon WJ, Jewell K, Listeria monocytogenes and related specie. 2004. Listeria monocytogenes and listeriosis: A Bergant, T., Norris, J. (Eds), Methods in review of hazard characterization for use in Microbiology. Academic Press, New York, pp: 33-microbiological risk assessment of foods. Int J Food Microbiol 92: 15-33.
Mead PS, Slutsker L, Dietz V, et al. 1999. Food-related illness and death in the United States. Emerg Infect Dis 5(5): 607-625.
Müller DM, Carrasco MS, Tonarelli GG, Simonetta AC. 2009. Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by Lactobacillus plantarum lP 31 strain isolated from dry-fermented sausage. J Appl Microbiol 106: 2031-2040.
Neal-McKinney JM, Lu X, Duong T. 2012. Production of organic acids by probiotic Lactobacilli can be used to reduce pathogen load in poultry. PLoS ONE. 7 (9). Article ID e43928.
Nesbakken T, Kapperud G, Caugant DA. 1996. Pathways of Listeria monocytogenes contamination in the meat processing industry. Int J Food Microbiol 31: 161-171.
Ogunbanwo ST, Sanni AI, Onilude AA. 2003. Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. Afr J Biotechnol 2(8): 219-227.
Pato U, Johan VS, Khairunnisa F, Hasibuan RDH. 2017. Antibiotic resistance and antibacte-rial activity of dadih originated Lactobacillus casei subsp. casei R-68 against food borne pathogens. Asian J Microbiol Biotech Env Sci 19(3): 577-587.
Pinto AL, Fernandes M, Pinto C, Albano H, Castilho F, Teixeira P, Gibbs PA. 2009. Characterization of anti-listeria bacteriocins isolated from shellfish: Potential antimicrobials to control non-fermented seafood. Int J Food Microbiol 129: 50-58.
Pucci MJ, Vedamuthu ER, Kunka BS, Vandenbergh PA. 1988. Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0. Appl Environ Microbiol 54: 2349-2353.
Rajaram G, Manivasagan P, Thilagavathi B, Saravanakumar A. 2010. Purification and characterization of a bacteriocin produced by Lactobacillus lactis isolated from marine environment. Adv J Food Sci Technol 2(2): 138-144.
Ross RP, Morgan S, Hill C. 2002. Preservation and fermentation: past, present and future. Int J Food Microbiol 79: 3-16.
Saeed M, Khan WA, Shabbir MA, Khan MI, Randhawa MA, Yasmin I. 2014. Bacteriocins as a natural antimicrobial agent in food preservation: A review. Pak J Food Sci 24(4): 244-255.
Sakaridis I, Soultos N, Batzios C, Ambrosiadis I, Koidis P. 2014. Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Czech J Food Sci 32(1): 61-68.
Sankar NR, Priyanka VD, Reddy PS, Rajanikanth P, Kumar VK, Indira M. 2012. Purification and characterization of bacteriocin produced by Lactobacillus plantarum isolated from cow milk. Int J Microbiol Res 3(2): 133-137.
Saranya S, Hemashenpagam N. 2013. Purification and characterization of bacteriocin produced by different Lactobacillus species isolated from fermented foods. Int J Microbiol Res 5(1): 341-348.
Shokryazdan P, Sieo CC, Kalavathy R, Liang JB, Alitheen NB, Jahromi MF, Ho YW. 2014. Probiotic potential of Lactobacillus strains with antimicrobial activity against some human pathogenic strains. Bio Med Res Intern Article ID 927268: 1-16.
Stiles ME. 1996. Biopreservation by lactic acid bacteria. Ant Van Leeuwenhoek 70: 331-345.
Syukur S, Fachrial E, Jamsari. 2014. Isolation, antimicrobial activity and protein bacteriocin characterization of lactic acid bacteria isolated from dadih in Solok, West Sumatera, Indonesia. Res J Pharm Biol Chem Sci 5(6): 1096-1104.
U.S. Food and Drug Administration. 1993. Everything Added to Food in the United States. Boca Raton, Florida: C.K. Smoley (c/o CRC Press, Inc.).
V?tuiu DSE, Popa ME. 2015. Lactic acid bacteria inhibitory activity on the pathogens Salmonella and Listeria monocytogenes. Sci Bul Series F Biotechnol 19: 337-342.
Vit M, Olejnik R, Dlh´y J, et al. 2007. Outbreak of listeriosisin the Czech Republic, late 2006 -preliminary report. Euro Surveillance. 12(2). Article ID E070208.
Zacharof MP, Lovitt RW. 2012. Bacteriocins produced by lactic acid bacteria. A Review Article. APCBEE Procedia 2: 50-56.
Zhou F, Zhao H, Bai F, Dziugan P, Liu Y, Zhang B. 2014. Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from chinese pickle. Czech J Food Sci 32(5): 430-436.
Zquita AA, Brashears MM. 2002. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. J Food Protec 65(2): 316-325.
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