SCIRP Mobile Website
Paper Submission

Why Us? >>

  • - Open Access
  • - Peer-reviewed
  • - Rapid publication
  • - Lifetime hosting
  • - Free indexing service
  • - Free promotion service
  • - More citations
  • - Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.


Contact Us >>

WhatsApp  +86 18163351462(WhatsApp)
Paper Publishing WeChat
Book Publishing WeChat

Article citations


Andersson, R. (1986) Inhibition of Staphylococcus aureus and Spheroplasts of Gram-Negative Bacteria by Antagonistic Compound Produced by a Strain of Lactobacillus plantarum. International Journal of Food Microbiology, 3, 149-160.

has been cited by the following article:

  • TITLE: Characterization and Optimization of Bacteriocin from Lactobacillus plantarum Isolated from Fermented Beef (Shermout)

    AUTHORS: Mona E. Elyass, M. T. Shigidi, Idress Hamad Attitalla, Ahmed A. Mahdi

    KEYWORDS: Lactobacillus plantarum, Bacteriocin, Fermented Beef

    JOURNAL NAME: Open Journal of Applied Sciences, Vol.7 No.3, March 15, 2017

    ABSTRACT: Many lactic acid bacteria (LAB) were isolated from “Shermout”, a popular Sudanese fermented beef product intended for long storage. An isolate that demonstrated significant antibacterial activity was identified as Lactobacillus plantarum PM4 based on phenotypic, physiological and biochemical characteristics and carbohydrate utilization patterns. The inhibitory activity of the partially purified bacteriocin was completely arrested by the proteolytic enzymes proteinase-k and pepsin but not by α-amylase, asserting its proteinaceous nature. The activity was not due to H2O2 as similar inhibition was obtained by cell-free supernatant (CFS) produced under anaerobic conditions. The bacteriocin showed a molecular weight in the range of 3 - 5 kDa and had a bactericidal mode of action. No significant reduction in activity was observed on heating to 60℃ for 60 min, but activity was lost on heating to 100℃ or autoclaving. Highest inhibitory activity was at pH 5.5 and there was appreciable reduction in activity at pH 3, 7 or 9. There was no drop in activity at –80℃ or –20℃ up to four weeks of storage. However, at 4℃ and 35℃, a gradual decline in activity was observed. Lb. plantarum PM4 exhibited bactericidal activity against Staphylococcus aureus, Bacillus subtilis, Enterococcus faecalis, Escherichia coli ATCC25922, Klebsiella pneumoniae and Proteus vulgaris. Bacteriocin production generally coincided with the phase of maximum growth and the best combination for maximum production of inhibitory activity was at pH 5.5 for 48 h whether incubated at 25℃, 30℃ or 37℃. Lb. plantarum PM4 showed promise as a starter culture in the fermentation of preserved meat products.