Asian Journal of Biotechnology and Genetic Engineering

The study aimed to assess the antimicrobial potential of bacteriocins-like substance produced by Lactobacillus songhuajiangensis against Campylobacter jejuni and Campylobacter coli. Lactobacillus songhuajiangensis strain was isolated from raw pap, and bacteriocins-like substance produced was tested against Campylobacter jejuni and Campylobacter coli.  Crude bacteriocin of L. songhuajiangensis inhibited the growth of the Campylobacter spp. significantly (p <0.05), as indicated by decrease in absorbance from 0.710 on day 0 to 0.081 on day 15 for C. Jejuni and from 0.710 on day 0 to 0.053 on day 15 for C. coli, representing 88% and 93% growth inhibition respectively. The bacteriocin was heat stable at temperature of 80^oC for 15mins and maintained full stability for 15days at 37^oC. The bacteriocins was stable at pH range of 2-8. The bacteriocin was also stable in the presence of amylase and lipase enzyme while unstable in the presence of proteinase k and pepsin enzyme. The molecular weight of the bacteriocin was at 2.6kDa and classified as class I bacteriocins. This study revealed the possibility of using Bacteriocin as food bio-preservatives to control food spoilage and pathogenic bacteria. The paper concluded that the ability of bacteriocins produced by the test isolates in inhibiting a leading food-borne pathogen, is of potential interest for food safety and have future applications as food preservatives.