Volume : V, Issue : IX, September - 2015

Study of the effect of enterocin produced from Enterococcus faecium on some food pathogenic bacteria

Nibrasnazar Mahmood

Abstract :

I used 45 samples of raw milk to isolate Enterococcus faecium. I obtained three specimens, Ef1, Ef2, and Ef3, to investigate the effect of bacteriocin produced by Enterococcus faecium on some pathogenic food bacteria found in milk and dairy products.Enterocin produced by Enterococcus faecium was detected by using two methods, cup and well diffusion. A wide spectrum effect was found on both gram–positive and gram–negative bacteria, including Listiriamonocytogenes and Salmonellatyphimurium.The enterocin produced from Ef3 was partially purified to 80%by ammonium sulfate precipitation, and gave the highest yield reaching (640Au/ml). Enzymatic effect of enterocin demonstrated that proteolytic enzymes completely inactivated the bacteriocin, while other enzymes, including lipase, lysozyme,α–amylase, and catalase, showed no effect .The enterocin was heat–resistant at even 121?c for 15 minute, and the optimum pH was at(4–9).

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

NibrasNazar Mahmood Study of the effect of enterocin produced from Enterococcus faecium on some food pathogenic bacteria Indian Journal of Applied Research, Vol.5, Issue : 9 September 2015

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