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Isolation and Molecular Identification of Bacteriocin-producing Enterococci with Broad Antibacterial Activity from Traditional Dairy Products in Kerman Province of Iran
Korean J. Food Sci. An. 2018;38:172-179
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Khodaei M1 and Soltani Nezhad Sh2*

1Department of Microbiology, Faculty of sciences, Kerman Branch, Islamic Azad University, Kerman, Iran
2Department of Microbiology, Jiroft Branch, Islamic Azad University, Jiroft, Iran
Correspondence to: Soltani Nezhad, Sh
Department of Microbiology, Jiroft Branch, Islamic Azad University, Jiroft, Iran
Tel: +989133471859
Received September 12, 2017; Revised December 19, 2017; Accepted January 28, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
One of the critical limitations to use of bacteriocins produced by lactic acid bacteria as a substitute for chemical antibiotics is the narrow spectrum of their antibacterial activity. The aim of present study was isolation and molecular identification of bacteriocin-producing enterococci with broad antibacterial spectrum. Bacteriocin-producing bacteria were isolated from native dairies in Kerman. Bacteriocins were purified by ammonium sulfate method and the effects of them were investigated on different strains of bacteria. Also, the effects of pH and heat on produced bacteriocins were investigated. High level bacteriocin-producing isolates were identified based on molecular tests. A total of 15 strains of bacteriocin-producing Enterococcus were isolated initially. Enterococcus faecium C-2 and Y-1 strains produced bacteriocins with the highest antibacterial effect. The bacteriocins were stable in pH ranges from 2 to 12 and their antibacterial activity was maintained after autoclave treatment. The maximum bactericidal effect was observed against Listeria monocytogenes and Pseudomonas aeruginosa. In conclusion, use of these bacteriocins as a substitute for chemical antibiotics is recommended.
Keywords : antibacterial effect, bacteriocin, dairy products, Enterococcus faecium

August 2018, 38 (4)