Effect of Adding of Bacteriocin Produced from Streptococcus thermophilus Bacteria on the Microbial Content and Some Pathogenic Bacteria in Soft Cheese

Authors

  • Ahmed Hamad M. Al-Jandal University of Tikrit
  • Muhammed Ahmed Jassim University of Tikrit
  • Fahad K. Y. Al-dulaimi Northern Technical University

DOI:

https://doi.org/10.56286/vz6r7j68

Keywords:

bacteriocin, Streptococcus thermophilus, Soft Cheese

Abstract

This study was conducted at the College of Agriculture at Tikrit University for the period from the beginning of May until the end of September 2022. The effect of adding bacteriocin produced from Streptococcus thermophilus bacteria in the manufacture of soft cheese was studied. The cheese was made from pasteurized cow's milk with the addition of (0.5%, 1%, 1.5%, 2% of bacteriocins) and its microbial content (aerobic bacteria, coliform bacteria, yeasts and molds) was studied during the refrigerated storage period (at 5 ± 1 °C). For 28 days. And a study of the effect of bacteriocins on (Staphylococcus aureus, Bacillus cereus, Escherichia coli) as pathogenic bacteria in soft cheese. The results of the statistical analysis of these factors showed that there were significant differences in the total numbers of microorganisms in the soft cheese produced. The addition of bacteriocin had a clear effect on all types of microorganisms under study during the storage period.

References

Kaya, H. ?., Özel, B., & ?im?ek, Ö. (2019). A natural way of food preservation: Bacteriocins and their applications. In Health and Safety Aspects of Food Processing Technologies , 633-659.

Malas, Bassam. (2016). Production of bacteriocin from locally isolated Lactococcus lactis bacteria and its use in the manufacture and preservation of cheese. Doctoral thesis. Department of Food Science. Faculty of Agricultural Engineering. Damascus university.

Mokoena. M. P., (2017 )“Lactic acid bacteria and their bacteriocins: classification, biosynthesis and apllications against uropathogens: A mini-review,” Molecules, 1-13 .

SUKMAWATI, S., SIPRIYADI, S., YUNITA, M., DEWI, N. K., & NOYA, E. D. (2022). Analysis of bacteriocins of lactic acid bacteria isolated from fermentation of rebon shrimp (Acetes sp.) in South Sorong, Indonesia as antibacterial agents. Biodiversitas Journal of Biological Diversity, 23(7).?

SAS. ( 2001). Static Analysis 8th International Symposium,. Paris, France, July 16-18, 2001.

Duncan, D. B. (1955). Duncan new multiple range test. Biometrics, 11, 1-42.?

International Organization for Standardization (2010) ISO 6887-5:2010. Microbiology of food and animal feeding stuffs – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – Part 5: Specific rules for the preparation of milk and milk products. Geneva, ISO.

Prescott, L. M., Harley, J. P., & Klein, D. A. (1996). Microbiology. Wm. C. Brown Publishers.?

McCance, M. E., & Harrigan, W. F. (2000). Laboratory methods in food and dairy microbiology. Blackwell Science.?

Robinson, R.K. (1990). Dairy Microbiology. vol.2.the microbiology of milk products. Elsrvier Applied Sci.London and New York

Abdul Karim, Kurdistan Abdul Salam. (2022). Production of bacteriocins from lactic acid bacteria and their role in improving the shelf life of soft cheese. Master Thesis. Department of Food Science and Biotechnology. College of Agricultural Engineering Sciences. Baghdad University.

Savadogo, A; Ouattara, C; Bassole, I.H; Traore, A.S. (2004). Antimicrobial Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk” Pakistan Journal of Nutrition. 3(3):174-179.

Salman, Jihan Abdel Sattar. Khalaf, Khawla Jabr and Al-Marjani, Muhammad Faraj. (2013). Studying the effectiveness of inhibitory substances produced by Streptococcus thermophilus bacteria in inhibiting the growth and biofilm formation of some pathogenic bacteria. Journal of the Biotechnology Research Center, vol. 7, p. 2, p. p. 24-32.

Gaspar, C., Donders, G. G., Palmeira-de-Oliveira, R., Queiroz, J. A., Tomaz, C., Martinez-de-Oliveira, J., & Palmeira-de- Oliveira, A. (2018). Bacteriocin production of the probiotic Lactobacillus acidophilus KS400. Amb Express, 8(1), 1-8.

AlKarem, K. A. A. A., & Hasan, S. K.(2023). The inhibition of selected pathogens by Lactobacillus bulgaricus and Strep-tococcus thermophiles bacteriocins.?

Al-Dahan, Amer Hamid. (1983). Cheese industry and its types in the world. First edition. Dar Al-Hekma Press. Mosul. Iraq.

Azad, A., Naghavy, N., & Karbasizade, V. (2021). Antibacterial activity of Bacteriocin produced by Lactococcus lactis isolates from dairy products against Foodborne Pathogens. International Journal of Molecular and Clinical Microbiology, 11(1), 1416-1422.

Zamani, S., Narimisa, N., Kalani, B. S., Moghadampour, M., Jamkarani, S. K., & Irajian, G. (2021). Inhibitory Effects of Lactococcus lactis and its Supernatant on Listeria monocytogenes. Clinical Laboratory, 67(10)

Renye Jr, J. A., Mendez-Encinas, M. A., White, A. K., Miller, A. L., McAnulty, M. J., Yadav, M. P., ... & Carvajal-Millan, E. (2023). Antimicrobial activity of thermophilin 110 against the opportunistic pathogen Cutibacterium acnes. Biotechnology Letters, 45(10), 1365-1379.

Jay, J.M. (2000). Modern Food Microbiology. 6th ed. Van Nostrand Reinnold company, New York.pp1-7

Rizzello, C. G. and De Angelis, M. (2011). Lactic Acid Bacteria - Lactobacillus spp. : Lactobacillus delbrueckii Group. In: Encyclopedia of dairy sciences. Second Edition. Academic Press – Elsevier. Vol (3): 119-124.

Harnett, J., Davey, G., Patrick, A., Caddick, C. and Pearce, L. (2011). Lactic Acid Bacteria - Streptococcus thermophilus. In: Encyclopedia of dairy sciences. Second Edition. Vol (3). Academic Press – Elsevier. pp 143-148.

Degheidi, M.A., Neimat, A.H., Elewa, N.A.H., Zedan, M.A., Mailam, M.A. (2009). Utilization of probiotic bacteria in UF white soft cheese. Egyptian Journal of Dairy Science 37, 73-84.

Dina, A. Mohamed, E., M. Ibrahim, A., M. Abdou, Hamdi, A. M.(2013) Effect Of Pediococcus Acidilactici And Its Bacteriocin On Soft Cheese Quality And Validit Benha Veterinary Medical Journal, 25(1),64?76

Al-Badrani, Dhiaa Ibrahim Jarro Haider. (2016). Manufacturing low-energy dairy products using non-fat mimetics alternatives and studying their physicochemical and nutritional properties. Doctoral dissertation. Department of Food Science. faculty of Agriculture. Baghdad University.

Bolivar Parra, L., Giraldo H., P. A., & Montoya C., O. I. (2020). Antimicrobial Activity of a Synthetic Bacteriocin Found in the Genome of Lactobacillus Casei on the microbiota of Antioquian Soft Cheese (Quesito Antioqueño). Vitae, 27(1).

Benítez-Chao, D. F., León-Buitimea, A., Lerma-Escalera, J. A., & Morones-Ramírez, J. R. (2021). Bacteriocins: An overview of antimicrobial, toxicity, and biosafety assessment by in vivo models. Frontiers in Microbiology, 12, 630695.?

Al-Jubouri, Abdul Basit Kifah Abdullah. (2017). Evaluation and comparison between rural and laboratory-made soft cheese in Salah al-Din Governorate. Master Thesis. Department of Food Science. faculty of Agriculture. Tikrit University.

MMohamed, S. H. S., & Altowaijri, S. A. (2023). Prolong Shelf Life of Kareish Cheese: A review. Egyptian Journal of Food Science.? Volume 51, Issue 1, 151-163.

MMirdamadi, S., & Agha Ghazvini, S. (2015). A comparative study between inhibitory effect of L. lactis and nisin on important pathogenic bacteria in Iranian UF Feta cheese. Biological Journal of Microorganism, 3(12), 79-92.?

JJehan, A. S., & Al-Marjani, M. F. (2013). Study of Inhibitory agent produced by Streptococcus thermophilus on growth and Biofilm formation for some pathogenic bacteria. Journal of biotechnology research center, 7(2), 24-31.??

BBoyanova, L., Gergova, G., Markovska, R., Yordanov, D., & Mitov, I. (2017). Bacteriocin?like inhibitory activities of seven Lactobacillus delbrueckii subsp. bulgaricus strains against antibiotic susceptible and resistant Helicobacter pylori strains. Letters in Applied Microbiology, 65(6), 469-474.?

AAlrabadi, N. I. (2012). Shelf life extension of cheddar processed cheese using polyethylene coating films of nisin against Bacillus cereus. Journal of Biological Sciences, 2012, Vol. 12, No. 7, 406-410 ref. 27

Additional Files

Published

2024-09-28

Issue

Section

Articles

How to Cite

Effect of Adding of Bacteriocin Produced from Streptococcus thermophilus Bacteria on the Microbial Content and Some Pathogenic Bacteria in Soft Cheese. (2024). NTU Journal of Agriculture and Veterinary Science, 4(3). https://doi.org/10.56286/vz6r7j68