IJSAR, 5(6), 2018; 01-06

International Journal of Sciences & Applied Research

www.ijsar.in

Biopreservation by bacteria: a review

Rubeena S.*

Sree Chitra Thirunal College of Engineering, Trivandrum-18, India. Corresponding author: *Rubeena S., Sree Chitra Thirunal College of Engineering, Trivandrum-18, India. ______Abstract Biopreservation can be defined as extending the and enhancing the safety of by the use of microorganisms or their products. (LAB) is such a group of microorganisms which are Generally Recognized as Safe (GRAS). They preserve food from spoilage and are commonly used in food . These strains are potential for production. LAB may include L.bulgaricus, L.lactis, L.acidophilus etc. They not only preserve food but also give texture and flavor. They have high demand compared to chemical preservatives because chemical preservatives are not hundred percent safe and also have some adverse effects.

Keywords: Bacteriocin, biopreservation, lactic acid bacteria, microorganisms

Introduction candidates which can be used for this Biopreservation can be defined as the approach (Mahdi Ghanbari et al, 2013). extension of shelf life and food safety by the use of natural or controlled microbiota Lactic acid bacteria and/or their compounds. One Lactic acid bacteria (LAB) are Gram of the most common forms of food positive, non –spore forming , cocci or rod biopreservation is fermentation, a process shaped, catalase- negative and fastidious based on the growth of microorganisms in organisms, considered as ‘Generally ,whether natural or added. These Recognized as Safe’ organisms(Mahantesh organisms mainly comprise lactic acid M Patil et al, 2010).They grow well under bacteria, which produce organic acids and anaerobic conditions but may grow in other compounds that in addition to microaerophilic as well as aerobic antimicrobial properties also confer unique conditions. They exhibit optimum growth at flavours and textures to food products slightly lower acidic conditions (pH5.5-6.0) (Ananou et al, 2007).Among alternative while growth is often restricted at neutral or strategies, particular somewhat alkaline conditions (pH above 7.0 attention has been paid to biopreservation to 7.5). They are strictly fermentative, with techniques, which enhance the hygienic lactic acid as the major end product during quality and minimizing the negative impact fermentation (Md.Ibrahim Khalil and on the nutritional and sensory properties. Md.Nurul Anwar 2016). They also have low Lactic acid bacteria are interesting proportions of G+C in their DNA 1

IJSAR, 5(6), 2018; 01-06 (<55%)(Ananou et al, 2007).LAB are often present in fermented sea foods.LAB are the inhibitory to other microorganisms and this most important bacteria used in the is the basis of their ability to affect the fermentation industry of dairy products such keeping quality and safety of many food as yogurt, cheese, sour milk, and butter in products. The principal factors which combination with yeast(Belal.J.Muhiadin et contribute to this inhibition are low pH, al, 2013 ).Lactic acid bacteria are widely organic acids, , hydrogen distributed in nature. They could be isolated peroxide,ethanol, nutrient depletion and low from soils,water, plants,silages,waste redox potential(Sani Sambo Datsugwai products and also from the intestinal tract of Mohammed, Udeme Josiah Joshua animals and humans .They are often Ijah,2013). associated with animal oral cavities and intestines, plant leaves as well as decaying Occurrence of lab plants or animal matter, compost etc.LAB LAB are naturally present in milk and milk could be isolated from many sources such as products.LAB is generally associated with milk products,sugar cane plants, fresh water habitat rich in nutrients such as milk, fishes etc(Choksi Nikita and Desai cheese,meat,beverages,and Hemangi, 2012). LAB can be isolated from vegetables.Lactic acid bacteria could also be grains,dairy and meat products and isolated from soil,lakes, intestinal tract of fermenting vegetables as well as mucosal animals and humans(Misganaw Wassie, surface of animals. LAB was also isolated Teketay Wassie,2016).Some LAB are from curd and cucumber samples associated with the mouth flora, intestine (Mahantesh M Patil et al, 2010). and vagina of mammals, while others are

Table 1: Sources of lactic acid bacteria. SI Topic Name of author & year Source of LAB No: 1. Isolation and characterization of lactic Mahantesh M Patil et Curd & cucumber acid bacteria from curd & cucumber al, 2010 2. Isolation, identification and Md. Ibrahim Khalil et Milk& yoghurt characterization of lactic acid bacteria al, 2016 from milk & yoghurt 3. Isolation and screening of lactic acid Sani Sambo Fermented milk bacteria from fermented milk products Datsugwai products for bacteriocin production Mohammed et al, 2013 4. Isolation and identification of lactic acid Misganaw Wassie et Raw cow milk bacteria from raw cow milk al, 2016 5. Isolation, identification and Choksi Nikita et al, Dairy sludge sample characterization of lactic acid bacteria 2012 from dairy sludge sample 6. Lactic acid production using lactic acid A.Sheeladevi et al, Milk, curd, whey, bacteria under optimized conditions 2011 fermented idly and pickles 7. Isolation and characterization of lactic Yi- Sheng Chen et al, Ripe mulberries acid bacteria isolated from ripe 2010 mulberries in Taiwan 2

IJSAR, 5(6), 2018; 01-06 8. Isolation and identification of lactic acid Y.S. Chen et al, 2005 Soil bacteria from soil using an enrichment procedure

Classification of lab is produced by Lactococcus lactis is the only According to morphology LAB are bacteriocin commercially available and classified in to rods and cocci(Anna marketed. Nisin is more effective against Halasz,2009). LAB can be classified in to gram positive bacteria,particularly the spore two groups: homofermentative and formers (Mahdi Ghanbari et al, 2013). heterofermentative. One important characteristic used in the differentiation of Several lactobacilli species are reported to lactic acid bacterium genera is the mode of have antifungal activity. These antifungal glucose fermentation under standard compounds consists of organic conditions. Based on this, LAB can be acids,reuterin, hydrogen peroxide, and other grouped in to two groups. peptides (Belal.J.Muhiadin, Zaiton Hassan Homofermentative and heterofermentative and Nazamid Saari, 2013). bacteria.Homofermentative LAB convert in to lactic acid. They usually LAB bacteriocins were divided in to 4 metabolize glucose via the Embden- classes. (Ananou et al, 2007)have proposed Meyerhof Pathway. Only the four classes for gram positive bacteriocins homofermentative LAB are used for the that could also be applied to LAB commercial production of lactic acid. Hetero bacteriocins. Classs 1 comprises the fermentative bacteria catabolize glucose in lantibiotics which are small peptides that to ethanol and CO2 as well as lactic differ from other bacteriocins by their acid(Anna Halasz,2009). Homofermentative content in dehydro aminoacids and thioether LAB are Lactobacillus delbrueckii, aminoacids. They include nisin, lacticin Lactobacillus plantarum, Lactobacillus cytolysin of E.faecalis, and lacticin 3147 of bulgaricus, Lactobacillus helveticus, C. lacti(Ananou et al, 2007). Lactobacillus casei, Streptococcus lactis, Streptococcus cremoris, Streptococcus Class 11 comprises of thermostable, non- faeclis, Streptococcus thermophiles and lantibiotic linear peptides, class111 includes Pedicoccus cerevisiae. The the heat –labile bacteriocins that encompass heterofermentative LAB are Leuconostoc many bacteriolytic extracellular enzyme that mesenteroides, Lactobacillus cremoris, may mimic the physiological activities of Lactobacillus brevis and Lactobacillus bacteriocins.Class 1V is a new class created fermentum (A.Sheela Devi, N.Ramanathan, to include the circular antibacterial peptide 2011) produced by bacteria, plants and mammalian cells(Ananou et al, 2007). Antimicrobial components from lab Bacteriocins are naturally occurring Applications of lab antibiotic peptides produced by LAB has been used to improve storage Grampositive bacteria. They are usually qualities, palatability and nutritive value of small such as 24 amino acids. Many perishable foods such as milk, meat, fish and bacteriocins are active against food-borne vegetables. They are also used in dairy pathogens. The important bacteriocins are industry, in cereal processing, in bread nisin, diploccocins, acidophilins, bulgarican, making, meat industry, sea food products helveticins, lacticins and plantaricins. Nisin etc. Compared to dairy products, nisin used 3

IJSAR, 5(6), 2018; 01-06 in meat products has not been very irregular distribution and lack of stability successful because of its low solubility, (Ananou et al, 2007).

Table 2: Biopreservation by LAB. Sl Topic Author & year Inference No: 1. Bacteriocins from lactic acid Jose Luis Parada Bacteriocin produced by lactic acid bacteria, purification properties et al, 2007 bacteria are safe and is good to and use as bio preservatives control the development of pathogens 2. Production of GABA by Radhika Dhakal GABA producing organisms are microorganisms: A review et al, 2012 lactic acid bacteria, which make food spoilage pathogens unable to grow and act as probiotics in the gastrointestinal tract 3. Determination of the B.Aslim, et al, The strains isolated from Turkish bacteriocin like substances 2005 dairy products showed produced by some lactic acid antimicrobial activity against test bacteria isolated from Turkish bacteria. The inhibitory activities of dairy products. the strains were due to bacteriocin like substances.

4. Antimicrobial effects of A.M.Mobarez, L.acidophilus was isolated from bacteriocin like substance et al, 2008 bio-yoghurt and bacteriocin like produced boy L.acidophilus substance was active against the from traditional yoghurt on gram positive bacteria Bacillus and P.aeruginosa and S.aureus staphylococcus. 5. Isolation of lactic acid bacteria Muneera Naz Selected as good candidates for and their antibacterial spectrum Baloch et al, commercial use as bio against gram positive and gram 2015 preservatives and can also negative bacteria contribute in improving human health by using them as probiotics in different foods. 6. Isolation and characterization of Bogovic- L. acidophilus LF 221 produced two bacteriocins of Matijasic B et al bacterium like activity against Lactobacillus acidophilus LF 1998 different bacteria. They produces 221 atleast two bacteriocins acidocins LF 221A and acidocin LF 221 B 7. Optimization, characterization Murugan Suresh Evaluated the antimicrobial and partial purification of et al, 2014 potential of bacteriocin produced bacteriocin produced by by seaweed associated bacterium. Staphylococcus haemolyticus MSM an isolate from seaweed. 8. Purification and Sahar F Deraz et L.acidophilus DSM 20079 characterization of acidocin D al, 2005 produces a small bacteriocin, 20079 a bacteriocin produced designated as acidocin D20079. 4

IJSAR, 5(6), 2018; 01-06 by Lactobacillus acidophilus DSM 20079

Conclusion enrichment procedure, Letters in applied Several studies have been reported to isolate microbiology, 40, 195-200 and identify the lactic acid bacteria from Choksi Nikita and Desai Hemangi(2012), various sources. Several LAB are found to Isolation, identification and produce bacteriocins which can be used as characterization of lactic acid bacteria bio preservatives. The presence of LAB in from dairy sludge sample, Journal of substances such as milk, meat etc enhances environmental research & development, bioavailability of nutrients and act to extend 7, 1A, 234-245 the shelf life. Jose Luis Parada, Carolina Ricoy Caron, References Adriane Bianchi P Medeiros, Carlos Ananou.S, Maqueda.M, Martinez Bueno Ricardo Soccol(2007), Bacteriocins from and Valdivia.E (2007), Biopreservation, lactic acid bacteria, purification, An ecological approach to improve the properties and use as biopreservatives, safety and shelf life of foods, Brazilian archives of biology and Communicating Current research and technology, 50,3, 512-542 educational topics and trends in applied Mahantesh M Patil, Ajay Pal,T.Anand and microbiologyA. Méndez-Vilas (Ed.) K.V.Ramana (2010), Isolation and ,475-486 characterization of lactic acid bacteria Anna Halasz (2009) and from curd & cucumber, Indian journal of standards-vol 111, Lactic acid bacteria, biotechnology, 9,166-172 Encyclopedia of life support system, Mahdi Ghanbari, Mansooreh Jami, United Kingdom Konrad.S.Domig, Wolfgang kneifel Aslin.B, Yuksekdag.Z.N, Sarikaya.E, (2013), biopreservation by lactic Beyatli.Y(2005), Determination of the acid bacteria:Areview, LWT-Food bacteriocin like substances produced by science and technology, 54,315-324 some lactic acid bacteria isolated from Md.Ibrahim Khalil, Md. Nural Turkish dairy products, LWT-Food Anwar(2016), Isolation,identification and science and technology, 38, 6, 691-694 characterization of lactic acid bacteria Belal.J.Muhiadin, Zaiton Hassan and from milk and yoghurt, Journal of food Nazamid Saari (2013), Lactic acid and dairy technology,4,3,17-26 bacteria-R & D for food, health and Misganaw Wassie, Teketay Wassie (2016), livestock purposes, Chapter 6: Lactic acid Isolation and identification of lactic acid bacteria in biopreservation and bacteria from raw cow milk, International enhancement of the functional quality of journal of advanced research in biological bread, Intech,155-172 science, 3,8,44-49 Bogovic-Matijasic B, Rogelj I, Nes IF, Holo Mobarez.A.M, Hosseini Doust.R, Sattari .M H(1998), Isolation and characterization of and Mantheghi.N (2008), Antimicrobial two bacteriocins of Lactobacillus effects of bacteriocin like substance acidophilus LF 221, Applied produced by L. acidophilus from microbiology and biotechnology, 49,5, traditional yoghurt on P. aeruginosa 606-612 and S. aureus. Journal of biological Y.S.Chen, F. Yanagida and T.Shinohava sciences, 8: 221-224. (2005), Isolation and identification of Muneera Naz Baloch, Roquya Sidddiqi, lactic acid bacteria from soil using an Wajeeha Asad, Abdul Wahab(2015), 5

IJSAR, 5(6), 2018; 01-06 Isolation of lactic acid bacteria and their production, Annals. and antibacterial spectrum against gram technology, 14, 1,122-128 positive and gram negative bacteria, Sahar F Deraz , Eva Nordberg, Karlsson, International journal of current research , Martin Hedstrom, Maria M Anderson, Bo 7, 3, 13450-13456. Mattiasson (2005), Purification and Murugan Suresh, PalanisamyIyyapparaj, characterization of acidocins D20079, a Perumal Anantharaman, optimization bacteriocin produced by Lactobacillus (2014), Characterization and partial acidophilus DSM 20079, Journal of purification of bacteriocin produced by biotechnology, 117, 4, 343-354 Staphylococcus haemolyticus MSM an Sheela Devi. A, Ramanathan.N (2011), isolate from seaweed, Biocatalysis and Lactic acid production using lactic acid agricultural biotechnology, 3,4, 161-166 bacteria under optimized conditions, Radhika Dhakal, Vivek.K.Bajpal, kwang- International journal of pharmaceutical Hyun Back(2012), Production of GABA and biological archives,2,6,1686-1691 by microorganisms: a review, Brazilian Yi-Sheng Chen, Hui-chung Wu, Fujitoshi journal of microbiology, 43, 4, 1230- Yanagida (2010), Isolation and 1241 characteristics of lactic acid bacteria Sani Sambo Datsugwai Mohammed, Udeme isolated from ripe mulberries in Taiwan, Josiah Joshua Ijah (2013), Isolation and Brazilian journal of microbiology, 41, screening of lactic acid bacteria from 916-921 fermented milk products for bacteriocin

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