Abstract
Identification and Izolation of Lactic Acid Bacterium Having Antimicrobial Activity From Traditionaly Produced Cheese
In this study, a bacterium having antimicrobial activity was isolated from a traditionally produced cheese, and it was identified and characterized by using general microbiological analysis, carbohydrate fermentation and fatty acid profile identification systems. The isolated bacterium was Gram positive, coccus, non-motile, endospor, catalase, hemolyse, gelatinase, indol and Voges-Proskauer negative and able to grow in the presence of 3.0-6.5 % NaCl, and at pH 4.0 to 9.6 and 10-45oC. Carbohydrate fermantation and fatty acid profile identification systems showed that this bacterium was Enterococcus faecalis. The antimicrobial substance produced by this bacteria had an inhibitory activity against Lactobacillus plantarum, Enterococcus faecalis, Enterococcus faecium and Listeria monocytogenes, but not to Escherichia coli, Staphylococcus aureus and Bacillus cereus. Antimicrobial activity was not due to acidity and hydrogen peroxide. Antimicrobial substance is a proteinaceouse nature since it lost its activity when treated with papain.
Keywords
Antimicrobial substance, Enterococcus faecalis, identification
