Antibacterial activity of the bacteriocins producing- lactic acid bacteria isolated from some processed meat products against selected indicator bacterial strains
Authors/Creators
- 1. Department of Biology, Faculty of Education, Alzaiem Alazhari University, Khartoum, Sudan.
- 2. Department of agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, Sudan.
- 3. Biotechnology Department, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan.
Description
In this study, a total of 25 Lactic Acid Bacteria (LAB) isolates from 15 samples [4 burgers, 4frankfurters, 3 pastramis, 2 sausages and 2baby faeces] were screened for their ability to produce inhibitory substances against three microorganisms which were isolated from meat products: (Salmonella typhi, Staphylococcus aureus and Escherichia coli). Other indicators (reference target organisms) were obtained from the Central Public Health Laboratory, Khartoum State, Sudan. These were: Salmonella typhi ATCC14023, Staphylococcus aureus ATCC29213 and Escherichia coli ATCC25922. The antagonistic activities of the isolates were screened by the direct spot-on-lawn method and well- diffusion method. A total of 25 isolates of LAB were obtained, 15 of which produced promising inhibition zones against all or some of the indicator bacterial strains.