Antibacterial Activity of Enterocins EFC21 and EFT194 on Food-Borne Pathogenic Bacteria Strains
Six hundred and fifty-eight Enterococcus faecalis strains of canteen origin were tested against Listeria monocytogenes and Staphylococcus aureus (as indicators) for detection of enterocin producers using stab-overlay method. The result reveals highest percentage (48.13%) in E. faecalis from bukataria. This was followed by 36.22% and 8.33% in isolates from school and fast-food canteens respectively. Two bacteriocin-producing Enterococcus faecalis strains (EFT194 and EFC21) that produced highest zone of inhibition (20.5 and 22mm respectively) were selected for enterocin purification and antibacterial screening against some Gram positive and gram negative food-borne pathogens including; Bacillus cereus, Listeria monocytogenes, Clostridium perfringens, Enterococcus faecium, Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis and Salmonella typhi ) isolated from diary and meat products. The apparent purity of the enterocins was determined by cation–exchange chromatography. Enterocin from EFC21 and EFT194 were purified at 11 and 8 fold respectively, with yield of 2.2% and 4.5% respectively. It was confirmed that both Enterocin from EFC21 and EFT194 tested positive for antibacterial effects on food-borne pathogenic bacteria, though enterocin EFC21 proved to be more potent. Higher antibacterial effects were observed on the gram-positive than the gram-negative pathogens. Further investigation on enterocins EFC21 and EFT194 is essential to confirm their suitability as food preservatives and control drugs for certain bacterial infections.
Enterococcus faecalis, Enterocin, Food-Borne Pathogens, Preservative
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