African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5211

Full Length Research Paper

Antibacterial properties of Lactobacillus plantarum isolated from fermented mustards against Streptococcus mutans

Chun Chia Chen1, Chen Kai Chang2, Pin-Der Duh2,Peng Sen Wang3 and Shu Chen Wang2*
1Department of Biotechnology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, 717, Tainan, Taiwan, Republic of China. 2Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, 717, Tainan, Taiwan, Republic of China. 3Department of Management and Technology, Southern Taiwan University, 1 Nan-Tai St., Yungkang District, 710, Tainan, Taiwan, Republic of China.
Email: [email protected]

  •  Accepted: 06 September 2013
  •  Published: 04 October 2013

Abstract

Antibacterial properties of Lactobacillus strains isolated from traditional fermented mustard were investigated. Among the strains tested, strain B0105 was found to produce bacteriocin-like compounds against Streptococcus mutans BCRC 10793. Strain B0105 was identified as Lactobacillus plantarum by phenotypical and physiological tests as well as16S rDNA identification. The molecular weight of bacteriocin-like compounds was 3.5 and 4.7 kDa by Tris-Tricine SDS-PAGE. In addition, this bacteriocin-like exhibited a strong antibacterial activity, heat stability (15 min at 121°C) and pH stability (pH 2.0–4.0) againstS. mutans BCRC 10793, however, it was sensitive to proteolytic enzyme. Overall, the results obtained, demonstrate that strain B0105 is able to produce bacteriocin-like compounds inhibiting S. mutans BCRC 10793, making it potential candidate for antibacterial agents.

 

Key words: Lactobacillus plantarum, bacteriocin, Streptococcus mutans.

Copyright © 2023 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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