Screening and Identification of Lactic Acid Bacteria with Antimicrobial Activity in Fruit Ferments
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Abstract:
Twelve lactic acid bacteria (LAB) strains with antimicrobial activity were isolated and purified from fruit ferments. These LAB strains were subjected to physicochemical tests and analytical profile index (API) identification, and the Oxford cup assay was used to assess their antimicrobial activities against Escherichia coli sakazakii, Salmonella typhimurium, Shigella sonnei, Escherichia coli, and Staphylococcus aureus. In addition, they were tested for the ability to produce biogenic amines and azoreductases. All 12 LAB exhibited varying degrees of antimicrobial activity against enteropathogenic bacteria, and the diameters of their zone of inhibition (ZOI) ranged from 14 to 22 mm. The LAB were especially effective against E. coli and S. aureus, as their ZOI diameters for these bacteria were 15~23 mm and 14~24 mm, respectively. None of the 12 LAB had the ability to produce biogenic amines or azoreductases. Through physiological and API identification, it was determined that XZJ003, XZJ006, and XZJ015 were all Lactobacillus paracasei. XZJ015 was also identified as L. paracasei through 16S rDNA sequencing and sequence homology analysis. The findings of this study will contribute to future in-depth studies on beneficial bacteria and the development of functional foods.
