University of Khartoum

The Antimicrobial Effects Of Bacteriocins Extracted From Some Lactobacilli

The Antimicrobial Effects Of Bacteriocins Extracted From Some Lactobacilli

Show simple item record

dc.contributor.advisor Abdel Hafeez Hassan Nimir en_US
dc.contributor.author Ali, Wisal
dc.date.accessioned 2015-04-08T09:59:40Z
dc.date.available 2015-04-08T09:59:40Z
dc.date.issued 2015-04-08
dc.date.submitted 2001
dc.identifier.uri http://khartoumspace.uofk.edu/handle/123456789/8578
dc.description 100 Pages
dc.description.abstract In this study two species of Lactobacillus were isolated and identified. They were Lactobacillus plantarum from cheese and Lactobacillus casei from yoghurt. Then they were screened for their antimicrobial activity. Bacteriocins produced by the two species were extracted and tested against 5 reference bacterial strains, two gram-positive bacteria (Bacillus subtilis and Staphyloccous aureus) and three gramnegative bacteria (Escherichia coli, Proteus vulgarus and Pseudomonas aeruginosa) and 59 clinical isolates. Antimicrobial activity was determined by Diffusion methods (Disc and Cup plate method), minimum inhibitory concentration method (MIC) and agar spot method. Two bacteriocins exhibited inhibitory activity against 5 reference strains and most of clinical isolates excpet Kurthia spp. Proteus vulgaris, S. aureus and S. epidermis were the most susceptible to Lact. casei bacteriocin while E. coli, Salmonella typhi and Serratia pymthca were the least susceptible to it. Proteus vulgaris, S. aureus, S. epidermis, Bacillus subtilis and Candida albicans were the most susceptible to the bacteriocin of Lact. plantarum, while E. coli, Salmonella typhi and Serratia pymthca showed the least susceptibility to it. Kurthia spp. was resistant to both bacteriocins. Bacteriocin produced by Lact. plantarum was more active than that produced by Lact. casei because inhibition zone was wider than those produced by Lact. casei bacteriocin. The minimum inhibition concentration for Lact. plantarum bacteriocin was 1/64 while the minimum inhibition concentration for Lact. casei bacteriocin was 1/32. en_US
dc.language.iso en en_US
dc.publisher University of Khartoum en_US
dc.subject Bacteriocins Extracted,Lactobacilli;Bacterial resistance ;antimicrobial peptides;Catalase;Motility; en_US
dc.title The Antimicrobial Effects Of Bacteriocins Extracted From Some Lactobacilli en_US
dc.type Thesis en_US
dc.Degree M.Sc en_US
dc.Faculty Veterinary Medicine en_US
dc.contributor.faculty Microbiology en_US

Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show simple item record

Share

Search DSpace


Browse

My Account