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Isolation and identification of a novel bacterium, Lactobacillus sakei subsp. dgh strain 5, and optimization of growth condition for highest antagonistic activity.

Abstract：

:In the present study, we isolated Lactobacillus sakei strain DGH5 from raw beef meat. This bacterium plays an inhibitory effect against food-spoiling bacteria and food-borne pathogens, including Listeria monocytogenes, a gram-positive and pathogenic bacterium. Lactobacillus sakei strain DGH5 was identified through both phenotypical and biochemical tests accompanied with 16S rRNA sequence analysis. Among all the sources of carbon, nitrogen and phosphorous forms, we selected the most potent compounds to optimize the condition for the highest antagonistic activity. Among the sugars, polygalacturonic acid demonstrated to improve the antagonistic activity. Ammonium nitrate demonstrated to be suitable nitrogen sources. Amongst phosphorous sources, disodium hydrogen phosphate had the greatest antagonistic effect. According to Taguchi's orthogonal array, temperature, disodium hydrogen phosphate and soy Peptone had significant effect on antagonistic activity. Furthermore, mean comparisons showed that the optimum conditions achieved at pH 6.0, 25 °C temperature, 1.5% (w/v) Na2HPO4 and 0.5% (w/v) peptone.

journal_name

Microb Pathog

journal_title

Microbial pathogenesis

authors

Tashakor A,Hosseinzadehdehkordi M,Emruzi Z,Gholami D

doi

10.1016/j.micpath.2017.02.008

subject

Has Abstract

pub_date

2017-05-01 00:00:00

pages

78-84

eissn

0882-4010

issn

1096-1208

pii

S0882-4010(16)30115-2

journal_volume

106

pub_type

杂志文章

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