Partial Characterization of Bacteriocins Produced by Bacillus Species Isolated from Common Food Products in South West Nigeria

Authors

  • Victoria O. Adetunji Veterinary Public Health Unit, Department of Veterinary Public Health and Preventive Medicine, University of Ibadan, Ibadan, Oyo State, Nigeria
  • Opeyemi O. Olaoye Veterinary Public Health Unit, Department of Veterinary Public Health and Preventive Medicine, University of Ibadan, Ibadan, Oyo State, Nigeria

DOI:

https://doi.org/10.3923/pjn.2011.378.382

Keywords:

Antimicrobial activity, Bacillus spp, bacteriocins, traditional food products

Abstract

Forty strains out of 246 of Bacillus spp isolates from common food products were found to produce proteinaceous substances which showed antimicrobial activity against strains of Salmonella enteritidis (3), Micrococcus luteus (1) and Staphylococcus aureus (2). The zones of inhibition ranged between 5.90±0.000 -27.00±0.000 mm. Three bacteriocin producers with the highest (12-23 mm) zones of inhibition were studied in more details. They were found to exhibit optimal antimicrobial activity at pH range 4.5-7.0. The antimicrobial property was totally lost after heat treatment at 100oC for fifteen mins. The isolation of this bacteriocin producing strains from a variety of food shows the ability of these strains to grow and produce antimicrobial compounds in various environmental conditions. These bacteriocins present potential for use in bio-preservation of foods to replace the synthetic chemical preservation.

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Published

15.03.2011

Issue

Vol. 10 No. 4 (2011)

Section

Research Article

License

Copyright (c) 2011 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Adetunji, V. O., & Olaoye, O. O. (2011). Partial Characterization of Bacteriocins Produced by Bacillus Species Isolated from Common Food Products in South West Nigeria. Pakistan Journal of Nutrition, 10(4), 378–382. https://doi.org/10.3923/pjn.2011.378.382