THE PROTECTIVE ACTION OF BACTERIOCINS PRODUCED BY SELECTED STRAINS OF LACTIC ACID BACTERIA AGAINST COMMON PATHOGENIC BACTERIA IN DOMIATI CHEESE | ||
| Egyptian Journal of Chemistry | ||
| Volume 66, Issue 8, August 2023, Pages 59-66 PDF (645.76 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2022.121078.5438 | ||
| Authors | ||
| Abd Elrahman Abd ElAty Aly1; Ahmed Mohamed Metwally1; Hadeel Atia* 2; Amal Mahmoued Hassanein2; Hisham Mouhamed Elshishtawy3 | ||
| 1Dairy Department, Faculty of Agriculture, Cairo University, Giza, Egypt | ||
| 2Special Food and Nutrition Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| 3Microbial Molecular biology department, AGERI, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| Bacteriocins are ribosomal-synthesized peptides produced by Lactic acid bacteria which can kill other bacteria. The present study aimed to study the effect of bacteriocin produced by three different Lactobacillus strains, (Lactobacillus helveticus, Lactobacillus rhamnousus and Lactobacillus acidophilus) as a natural bio preservative in Domiati cheese. The chemical composition, antioxidant and antibacterial activity was determined during room temperature storage for 3 months which affected the quality of cheese and accelerated its spoilage. The highest antioxidant and antibacterial activity produced by Lb. helveticus followed by Lb. rhamnousus. The moisture content of all cheese treatments showed a significantly decreased (p < 0.05) during ripening due to the biochemical changes after 3 months. All cheese treatments exhibited higher acidity than the control. Fat content in all treatments significantly increased throughout the ripening period due to the decrease in the moisture content and there were no significant differences between treatments. Water-soluble Nitrogen (WSN) content significantly increased by adding Lactobacillus strains after 3months of storage. Hence, the purified Cell-Free Supernatant (CFS) from Lb.helveticus at a concentration of 2.5µg/ml, which was more effective than other strains, would be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. typhimurium and L. monocytogenes in Domiati cheese. | ||
| Keywords | ||
| Domiati cheese; Bacteriocin; Lactobacillus strains; Pathogenic bacteria; Bio preservation | ||
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