Bioprospecting Bacteriocinogenic Lactic Acid Bacteria from Algerian Raw Goat Milk and Traditional Cheeses

Strategic Insights -

Researchers from the Laboratory of Natural Substances at the University of "Larbi Ben M'hidi" Oum El Bouaghi in Algeria have isolated and characterized 58 lactic acid bacteria (LAB) from traditional fermented milk. Among these, eight strains were found to produce bacteriocin-like inhibitory substances (BLIS), which exhibit broad-spectrum antibacterial activity against Gram-positive and Gram-negative bacteria responsible for food spoilage. The study highlights the potential of these bacteriocins as natural preservatives for various foods, particularly those stored under different conditions.

Key Takeaways:

  • Researchers isolated 58 LAB from traditional fermented milk, with 8 strains found to produce BLIS.
  • The BLIS produced by Lactiplantibacillus plantarum NBC101174 was concentrated using ammonium sulfate, increasing its specific activity 5.04-fold.
  • The BLIS produced by Lpb. plantarum NBC101174 exhibits a bactericidal effect, causing cell lysis and a 99.9% lethality rate against the indicator strain.
  • The study provides insight into bacteriocinogenic LAB diversity and highlights the potential of Algerian fermented milk as a source of bacteriocins.
  • LAB isolated from Algerian fermented milk may be used as a natural preservative for various foods produced under different storage conditions.
  • The findings suggest that LAB-based bacteriocins could be a safer alternative to synthetic preservatives.

Statistics:

  • 58 LAB were isolated and tested for their antibacterial effectiveness.
  • 8 strains among the selected LAB produce bacteriocin-like inhibitory substances (BLIS).
  • The specific activity of the bacteriocin produced by Lactiplantibacillus plantarum NBC101174 increased 5.04-fold after concentration using ammonium sulfate.
  • The BLIS produced by Lpb. plantarum NBC101174 exhibits a 99.9% lethality rate against the indicator strain.

Sources:

  • Bioprospecting Bacteriocinogenic Lactic Acid Bacteria from Algerian Raw Goat Milk and Traditional Cheeses. Hayati Journal of Biosciences, 2025,33(1). (Hayati Journal of Biosciences - http://journal.ipb.ac.id/index.php/hayati)
  • Laboratory of Natural Substances, Biomolecules and Biotechnological Applications, Faculty of Exact Sciences and Life and Nature Sciences, University of "Larbi Ben M'hidi" Oum El Bouaghi, Oum El Bouaghi 04000, Algeria.