Bacteriocins from Wild Elephant Faeces

Authors

  • Prateep Mewattana Department of Biology, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300 Thailand
  • Sudaerm Pattanayaiying Department of Microbiology, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300 Thailand

Keywords:

Lactic acid bacteria, Lactobacillus casei, Lactococcus lactis, Bacteriocin, Elephant Faeces

Abstract

Twenty strains of lactic acid bacteria (LAB) were isolated from 20 samples of wild elephant faeces from the Kui Buri District, in Prachuap Khiri Khan Province. Five strains of lactic acid bacteria showed antibacterial activity as follows: strain P115 showed antibacterial activity on Salmonella enteritidis serovar Enteritidis, Vibrio cholerae, and Escherichia coli, strain P124 showed antibacterial activity on Salmonella enteritidis serovar Enteritidis, and Vibrio cholerae, strain P322 showed antibacterial activity on Vibrio cholerae, Salmonella enteritidis serovar Enteritidis and Shigella dysenteriae, strain P911 showed antibacterial activity on Vibrio cholerae and Salmonella enteritidis serovar Enteritidis, and strain P1112 showed antibacterial activity on Staphylococcus aureus. Strain P322 had higher antibacterial activity than P115. Antibacterial activity on Vibrio cholerae, Salmonella Enteritidis and Shigella dysenteriae was about 400 AU/ml for all test strains. Strain P115 showed antibacterial activity on Salmonella enteritidis serovar Enteritidis, Vibrio cholerae, and Escherichia coli at 400, 400, and 200 AU/ml, respectively. Strain P115 and strain P322 were identified by Bergey’s Manual of Systemic Bacteriology and Biochemical test kit API 20 Strep (BioMerieux) as Lactobacillus casei strain P115, and Lactococcus lactis subsp. lactis strain P322, respectively. Antibacterial substances, cell free culture neutralized supernatant (CFNS) of Lactobacillus casei strain P115 and Lactococcus lactis subsp. lactis strain P322 were digested by proteolytic enzyme with a consequent loss of antibacterial activity, thus the antibacterial substances are bacteriocins. The bacteriocins showed thermostable properties: 100% after treatment at 100°C for 10 minutes.

References

Axelsson, L., and A. Holck. 1995. Genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706. Journal of Bacteriology. 177: 2125-2137.

Bagenda,V., K. Hayashi, K. Yamazaki and Y. Kawai. 2008. Characterization of an antibacterial substance produced by Pediococcus pentosaceus Iz3.13 isolated from Japanese fermented marine food. Fisheries Science. 74: 439–448.

Chikindas, M.L., M.J., García-Garcerá, A.J., Driessen, A.M., Ledeboer, J., Nissen-Meyer, I.F., Nes, T., Abee, W.N., Konings and G. Venema, 1993. Pediocin PA-1, a bacteriocin from Pediococcus acidilactici PAC1.0, forms hydrophilic pores in the cytoplasmic membrane of target cells. Applied Environmental Microbiolology. 59: 3577–3584.

Fujita, K., S. Ichmasa, T. Zendo, S. Koga, F. Yoneyama,, J. Nakayama and K. Sonomoto. 2007. Structural analysis and characterization of Lacticin Q, a novel bacteriocin belonging to a new family of unmodified bacteriocins of gram-positive bacteria. Applied and Environmental Microbiology. 73: 2871–2877.

Garrity, G.M., J.A. Bell, and T.G. Lilburn. 2004. Taxonomic outline of the prokaryotes: Bergey’s Manual of Systematic Bacteriology, 2nd ed. Springer, New York.

Gonzalez, C.J., J.P. Encinas, M.L. Garcia-Lopez and A. Otero. 2000. Characterization and identification of lactic acid bacteria from fresh water fish. Food Microbiology. 17: 383-391.

Karthikeyan, V. and S.W. Santosh. 2009. Isolation and partial characterization of bacteriocin produced from Lactobacillus plantarum. African Journal of Microbiology Research. 3: 233-239.

Nithisinprasert, S., V. Nilphai, P. Bunyun, K. Doi and Sonomoto, K. 2000. Screening and identification of effective thermotolerant lactic acid bacteria producing antimicrobial activity against Escherichia coli and Salmonella sp. resistant to antibiotics. Kasetsart Journal (Natural Science). 34: 387-400.

Osmanagaoglu, O. 2007. Detection and characterization of Leucocin OZ, a new anti-listerial bacteriocin produced by Leuconostoc carnosum with a broad spectrum. Food Control. 18: 118-123.

Parente, E., C. Brienza, M. Moles and A. Ricciardi. 1995. A comparison of methods for the measurement of bacteriocin activity. Journal of Microbiological Methods. 22: 95-108.

Patil, M., A. Pal, V. Pal and R.K. Yaddula. 2007. Isolation of bacteriocinogenic lactic acid bacteria from rat intestine. Journal of culure collection. 5: 58-63.

Savadogo, A., C.A.T. Ouattara, I.H.N. Bassole and B.A. Traore. 2004. Antimicrobial activities of lactic acid bacteria strains isolated from Burkina faso fermented milk. Pakistan Journal of Nutrition. 3: 174-179.

Salminen, S., E. Isolauri and E. Salminen. 1996. Clinical uses of probiotics for stabilizing the gut mucosal barrier: successful strains and future challenges. Antonie Van Leeuwenhoek. 70: 251-262.

Soomro, A.H., T. Masud and K. Anwaar. 2002. Role of lactic acid bacteria (LAB) in food preservation and human health - a review. Pakistan Journal of Nutrition. 1: 20-24.

Stern, N.J., E.A. Svetoch., Eruslanov, P.P. Perelygin, E.V. Mitsevich I.P. Mitsevich, V.D. Pokhilenko, V.P. Levchuk,, O.E. Svetoch and B.S. Seal. 2006. Isolation of a Lactobacillus salivarius strain and purification of its bacteriocin, which is inhibitory to Campylobacter jejuni in the chicken gastrointestinal system. Antimicrobial Agents and Chemotherapy. 50: 3111–3116.

Teuber, M. 1995. The genus Lactococcus, pp. 173-230. In: B.J.B. Wood and W.H. Holzapfel (eds.), The Genera of Lactic Acid Bacteria. Chapman and Hall, Glasgow.

Todorov, S. D. and L.M.T. Dicks. 2006. Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria Comparison of the bacteriocins. Process Biochemistry. 41: 11-19.

Vignolo, G., S. Fadda, M.N. de Kairuz, A.A.P. de Ruiz Holgado and G. Oliver. 1996. Control of Listeria monocytogenes in ground beef by ‘Lactocin 705’, a bacteriocin produced by Lactobacillus casei CRL 705. International Journal of Food Microbiology. 29: 397-402.

Downloads

Published

2010-12-01

How to Cite

Mewattana, P., & Pattanayaiying, S. (2010). Bacteriocins from Wild Elephant Faeces. The Thailand Natural History Museum Journal, 4(2), 53–61. retrieved from https://li05.tci-thaijo.org/index.php/thnhmj/article/view/1785

Issue

Vol. 4 No. 2 (2010): December 2010

Section

Original Articles

License

Copyright (c) 2010 National Science Museum, Thailand

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.