Main Article Content
Abstract
Many strains of lactic bacteria produce antimicrobial peptides of bacteriocins that are antibiotics used against pathogenic strains. The present work aimed to use a banana peels medium in the fermentation process to replace the commercial MRS medium for decreasing the cost of bacteriocins LAB production. Based on the result, banana peel was a cost-effective and viable alternative carbon source for the production and development of bacteriocin-producing Lactobacilli. The growth of lactobacilli in commercial MRS medium and Banana Peel medium showed no differences, therefore banana peel waste can be used to produce Lactobacilli bacteriocins. Lactobacillus strains grew exceptionally well at 37 C and pH 6.0.
Keywords
Bacteriocins
Lactic acid bacteria
MRS
Article Details
License
The authors transfer the copyrights of their papers to the Iranian Society of Ichthyology. However, the information could be used in accordance with the Creative Commons licence (Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
How to Cite
HUSSEIN, N. N. A. (2022). Production of peptide antibiotic bacteriocin using banana peel media. Iranian Journal of Ichthyology, 9, 377–381. Retrieved from https://ijichthyol.org/index.php/iji/article/view/824
References
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Adiguzel, A.; Ozkan, H.; Baris, O.; Inan, K.; Gulluce, M. & Sahin, F. 2009. Identification and characterization of thermophilic bacteria isolated from hot springs in Turkey. Journal of Microbiological Methods 79(3): 321-328.
Ahmad, V.; Khan, M.S.; Jamal, Q.M.S.; Alzohairy, M.A.; Al Karaawi, M.A. & Siddiqui, M.U. 2017. Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. International Journal of Antimicrobial Agents 49(1): 1-11.
And, H.C. & Hoover, D.G. 2003. Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety 2(3): 82-100.
Balciunas, E.M.; Castillo Martinez, F.A.; Todorov, S.D.; Franco, B.D.G.D.M.; Converti, A. & Oliveira, R.P.D.S. 2013. Novel biotechnological applications of bacteriocins: a review. Food Control 32(1): 134-142.
Beshkova, D. & Frengova, G. 2012. Bacteriocins from lactic acid bacteria: microorganisms of potential biotechnological importance for the dairy industry. Engineering in Life Sciences 12(4): 419-432.
Cotter, P.D.; Ross, R.P. & Hill, C. 2012. Bacteriocins-a viable alternative to antibiotics? Nature Reviews Microbiology 11(2): 95-105.
da Costa, R.J.; Voloski, F.L.S.; Mondadori, R.G.; Duval, E.H. & Fiorentini, A.M. 2019. Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat. Journal of Food Quality.
de Mann, J.R.M. & Sharp, M. 1960. Medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23: 130.
Eid, R.; ElJakee, J.; Rashidy, A.; Asfour, H. & Omara, S. 2016. Potential antimicrobial activities of strains isolated from raw milk. Journal of Probiotics and Health 4.
Fasakin, O.; Dangbegnon, J.K.; Momodu, D.Y.; Madito, M.J.; Oyedotun, K.O.; Eleruja, M.A. & Manyala, N. 2018. Synthesis and characterization of porous carbon derived from activated banana peels with hierarchical porosity for improved electrochemical performance. Electrochimica Acta 262: 187-196.
Gilliland, S.E. & Speck, M.L. 1977. Antagonistic action of Lactobacillus acidophilus toward intestinal and foodborne pathogens in associative cultures. Journal of Food Protection 40(12): 820-823.
Gratia, A. 1925. Sur un remarquable example d'antagonisme entre deux souches de colibacille. Comptes Rendus des Seances de la Societe de Biologie et de Ses Filiales 93: 1040-1042.
Hill, A. 2020. Plantains vs. Bananas: What’s the Difference? 2018. Available online: http://www. healthline.com/nutrition/plantain-vs-banana (accessed on 11 August 2020).
Khawas, P. & Deka, S.C. 2016. Comparative nutritional, functional, morphological and diffractogram study on culinary banana (Musa ABB) peel at various stages of development. International Journal of Food Properties 19: 2832-2853.
Makkar, R.S.; Cameotra S.S. & Barab I.M. 2011. Advances in utilization of renewable substrates for surfactant production. AMP Express 1: 5-22.
Martinez, F.A.C.; Balciunas, E.M. & Salgado J.M. 2013. Lactic acid properties, applications and production: a review. Trends in Food Science and Technology 30(1): 70-83.
Singh, H.P. 2009. Country Paper on Banana in India in: Molina, A.B.; Baroña, M.L.J.; Sinohin, V.G.O. & Generoso, J.D. editors. Advancing Banana and Plantain R&D in Asia and the Pacific: Proceedings of the 6th BAPNET.
Song, M.; Yun, B.; Moon, J.H.; Park, D.J.; Lim, K. & Oh, S. 2015. Characterization of selected Lactobacillus strains for use as probiotics. Korean Journal for Food Science of Animal Resources 35(4): 551.
Sulaiman, S.F.; Yusoff, N.A.M.; Eldeen, I.M.; Seow, E.M.; Sajak, A.A.B. & Supriatno, K.L.O. 2011. Correlation total phenolic and mineral contents with antioxidant activity of eight malaysian bananas (Musa sp.). Journal of Food Composition and Analysis 24: 1-10.
Wadhwa, M. & Bakshi, M.P.S. 2015. Utilization of Fruit and Vegetable Wastes as Livestock Feed and as Substrates for Generation of Other Value-Added Products; Makkar, H.P.S., Ed.; FAO: Rome, Italy, 2013. (Accessed on 30 August 2015).
Yang, S.C.; Lin, C.H.; Sung, C.T. & Fang, J.Y. 2014. Antibacterial activities of bacteriocins: application in foods and pharmaceuticals. Frontiers in Microbiology 5: 241.
References
Adiguzel, A.; Ozkan, H.; Baris, O.; Inan, K.; Gulluce, M. & Sahin, F. 2009. Identification and characterization of thermophilic bacteria isolated from hot springs in Turkey. Journal of Microbiological Methods 79(3): 321-328.
Ahmad, V.; Khan, M.S.; Jamal, Q.M.S.; Alzohairy, M.A.; Al Karaawi, M.A. & Siddiqui, M.U. 2017. Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. International Journal of Antimicrobial Agents 49(1): 1-11.
And, H.C. & Hoover, D.G. 2003. Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety 2(3): 82-100.
Balciunas, E.M.; Castillo Martinez, F.A.; Todorov, S.D.; Franco, B.D.G.D.M.; Converti, A. & Oliveira, R.P.D.S. 2013. Novel biotechnological applications of bacteriocins: a review. Food Control 32(1): 134-142.
Beshkova, D. & Frengova, G. 2012. Bacteriocins from lactic acid bacteria: microorganisms of potential biotechnological importance for the dairy industry. Engineering in Life Sciences 12(4): 419-432.
Cotter, P.D.; Ross, R.P. & Hill, C. 2012. Bacteriocins-a viable alternative to antibiotics? Nature Reviews Microbiology 11(2): 95-105.
da Costa, R.J.; Voloski, F.L.S.; Mondadori, R.G.; Duval, E.H. & Fiorentini, A.M. 2019. Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat. Journal of Food Quality.
de Mann, J.R.M. & Sharp, M. 1960. Medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23: 130.
Eid, R.; ElJakee, J.; Rashidy, A.; Asfour, H. & Omara, S. 2016. Potential antimicrobial activities of strains isolated from raw milk. Journal of Probiotics and Health 4.
Fasakin, O.; Dangbegnon, J.K.; Momodu, D.Y.; Madito, M.J.; Oyedotun, K.O.; Eleruja, M.A. & Manyala, N. 2018. Synthesis and characterization of porous carbon derived from activated banana peels with hierarchical porosity for improved electrochemical performance. Electrochimica Acta 262: 187-196.
Gilliland, S.E. & Speck, M.L. 1977. Antagonistic action of Lactobacillus acidophilus toward intestinal and foodborne pathogens in associative cultures. Journal of Food Protection 40(12): 820-823.
Gratia, A. 1925. Sur un remarquable example d'antagonisme entre deux souches de colibacille. Comptes Rendus des Seances de la Societe de Biologie et de Ses Filiales 93: 1040-1042.
Hill, A. 2020. Plantains vs. Bananas: What’s the Difference? 2018. Available online: http://www. healthline.com/nutrition/plantain-vs-banana (accessed on 11 August 2020).
Khawas, P. & Deka, S.C. 2016. Comparative nutritional, functional, morphological and diffractogram study on culinary banana (Musa ABB) peel at various stages of development. International Journal of Food Properties 19: 2832-2853.
Makkar, R.S.; Cameotra S.S. & Barab I.M. 2011. Advances in utilization of renewable substrates for surfactant production. AMP Express 1: 5-22.
Martinez, F.A.C.; Balciunas, E.M. & Salgado J.M. 2013. Lactic acid properties, applications and production: a review. Trends in Food Science and Technology 30(1): 70-83.
Singh, H.P. 2009. Country Paper on Banana in India in: Molina, A.B.; Baroña, M.L.J.; Sinohin, V.G.O. & Generoso, J.D. editors. Advancing Banana and Plantain R&D in Asia and the Pacific: Proceedings of the 6th BAPNET.
Song, M.; Yun, B.; Moon, J.H.; Park, D.J.; Lim, K. & Oh, S. 2015. Characterization of selected Lactobacillus strains for use as probiotics. Korean Journal for Food Science of Animal Resources 35(4): 551.
Sulaiman, S.F.; Yusoff, N.A.M.; Eldeen, I.M.; Seow, E.M.; Sajak, A.A.B. & Supriatno, K.L.O. 2011. Correlation total phenolic and mineral contents with antioxidant activity of eight malaysian bananas (Musa sp.). Journal of Food Composition and Analysis 24: 1-10.
Wadhwa, M. & Bakshi, M.P.S. 2015. Utilization of Fruit and Vegetable Wastes as Livestock Feed and as Substrates for Generation of Other Value-Added Products; Makkar, H.P.S., Ed.; FAO: Rome, Italy, 2013. (Accessed on 30 August 2015).
Yang, S.C.; Lin, C.H.; Sung, C.T. & Fang, J.Y. 2014. Antibacterial activities of bacteriocins: application in foods and pharmaceuticals. Frontiers in Microbiology 5: 241.
Ahmad, V.; Khan, M.S.; Jamal, Q.M.S.; Alzohairy, M.A.; Al Karaawi, M.A. & Siddiqui, M.U. 2017. Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. International Journal of Antimicrobial Agents 49(1): 1-11.
And, H.C. & Hoover, D.G. 2003. Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety 2(3): 82-100.
Balciunas, E.M.; Castillo Martinez, F.A.; Todorov, S.D.; Franco, B.D.G.D.M.; Converti, A. & Oliveira, R.P.D.S. 2013. Novel biotechnological applications of bacteriocins: a review. Food Control 32(1): 134-142.
Beshkova, D. & Frengova, G. 2012. Bacteriocins from lactic acid bacteria: microorganisms of potential biotechnological importance for the dairy industry. Engineering in Life Sciences 12(4): 419-432.
Cotter, P.D.; Ross, R.P. & Hill, C. 2012. Bacteriocins-a viable alternative to antibiotics? Nature Reviews Microbiology 11(2): 95-105.
da Costa, R.J.; Voloski, F.L.S.; Mondadori, R.G.; Duval, E.H. & Fiorentini, A.M. 2019. Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat. Journal of Food Quality.
de Mann, J.R.M. & Sharp, M. 1960. Medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23: 130.
Eid, R.; ElJakee, J.; Rashidy, A.; Asfour, H. & Omara, S. 2016. Potential antimicrobial activities of strains isolated from raw milk. Journal of Probiotics and Health 4.
Fasakin, O.; Dangbegnon, J.K.; Momodu, D.Y.; Madito, M.J.; Oyedotun, K.O.; Eleruja, M.A. & Manyala, N. 2018. Synthesis and characterization of porous carbon derived from activated banana peels with hierarchical porosity for improved electrochemical performance. Electrochimica Acta 262: 187-196.
Gilliland, S.E. & Speck, M.L. 1977. Antagonistic action of Lactobacillus acidophilus toward intestinal and foodborne pathogens in associative cultures. Journal of Food Protection 40(12): 820-823.
Gratia, A. 1925. Sur un remarquable example d'antagonisme entre deux souches de colibacille. Comptes Rendus des Seances de la Societe de Biologie et de Ses Filiales 93: 1040-1042.
Hill, A. 2020. Plantains vs. Bananas: What’s the Difference? 2018. Available online: http://www. healthline.com/nutrition/plantain-vs-banana (accessed on 11 August 2020).
Khawas, P. & Deka, S.C. 2016. Comparative nutritional, functional, morphological and diffractogram study on culinary banana (Musa ABB) peel at various stages of development. International Journal of Food Properties 19: 2832-2853.
Makkar, R.S.; Cameotra S.S. & Barab I.M. 2011. Advances in utilization of renewable substrates for surfactant production. AMP Express 1: 5-22.
Martinez, F.A.C.; Balciunas, E.M. & Salgado J.M. 2013. Lactic acid properties, applications and production: a review. Trends in Food Science and Technology 30(1): 70-83.
Singh, H.P. 2009. Country Paper on Banana in India in: Molina, A.B.; Baroña, M.L.J.; Sinohin, V.G.O. & Generoso, J.D. editors. Advancing Banana and Plantain R&D in Asia and the Pacific: Proceedings of the 6th BAPNET.
Song, M.; Yun, B.; Moon, J.H.; Park, D.J.; Lim, K. & Oh, S. 2015. Characterization of selected Lactobacillus strains for use as probiotics. Korean Journal for Food Science of Animal Resources 35(4): 551.
Sulaiman, S.F.; Yusoff, N.A.M.; Eldeen, I.M.; Seow, E.M.; Sajak, A.A.B. & Supriatno, K.L.O. 2011. Correlation total phenolic and mineral contents with antioxidant activity of eight malaysian bananas (Musa sp.). Journal of Food Composition and Analysis 24: 1-10.
Wadhwa, M. & Bakshi, M.P.S. 2015. Utilization of Fruit and Vegetable Wastes as Livestock Feed and as Substrates for Generation of Other Value-Added Products; Makkar, H.P.S., Ed.; FAO: Rome, Italy, 2013. (Accessed on 30 August 2015).
Yang, S.C.; Lin, C.H.; Sung, C.T. & Fang, J.Y. 2014. Antibacterial activities of bacteriocins: application in foods and pharmaceuticals. Frontiers in Microbiology 5: 241.