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Examination of Lactic Acid 

Bacteria to Secretion of 

Bacteriocins 

 

Maira Urazova, Asel Moldagulova, 

Sandugash Anuarbekova, Altynay 

Tuyakova, Gulyaim Abitaeva, 

Elvira Nagyzbekkyzy, Eleonora 

Bekenova, Serik Shaikhin, Kairtai 

Almagambetov 

 

Republican Collection of Microorganisms, 

Astana, Kazakhstan

 

Vol. 2, Suppl. (2013)   |   ISSN 2166-7403 (online)    

DOI 10.5195/cajgh.2013.106   |   http://cajgh.pitt.edu 

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URAZOVA 

 

 

This work is licensed under a Creative Commons Attribution 3.0 United States License. 

 

This journal is published by the University Library System of the University of Pittsburgh as part  

of its D-Scribe Digital Publishing Program and is cosponsored by the University of Pittsburgh Press. 

 

Central Asian Journal of Global Health 

Volume 2, Suppl. (2013)  |  ISSN 2166-7403 (online)  |  DOI 10.5195/cajgh.2013.106  |  http://cajgh.pitt.edu 

  

 

Abstract 

Introduction: Bacteriocins produced by lactic acid bacteria (LAB) have the potential to cover a very broad field of applications, 

including the food industry and the medical sector. In the food industry, bacteriocinogenic LAB strains can be used as starter 

cultures, co-cultures, and bioprotective cultures, which would be used to improve food quality and safety. In the medical sector, 

bacteriocins of probiotic LAB might play a role in interactions, which take place in human gastrointestinal tract, and contribute to 

gut health. The aim of this study was the examine the effect of LAB antimicrobial activity. 

Methods: LAB were isolated from different commercial and home made products, such as kazy and sour cream. To screen for 

bacteriocin producing LAB, we used an agar diffusion bioassay, described in a previous study by Dr. Yang, with three 

modifications in cell-free supernatant (CFS). First we had a clear supernatant, second we adjusted the CFS to pH 6.0 to eliminate 

acids antimicrobial effects, and third the CFS pH 6.0 was treated with catalase to exclude the action of H2O2 and confirm action 

of bacteriocin-like substances. Pathogenic S.marcescens, E. coli, S.aureus cultures were used as indicators. 

Results: Screening of 95 strains of LAB through deferred antagonism to six indicator cultures showed that all of the selected 

strains had a high value of antibacterial activity. However, CFS of only 50 strains retained their antimicrobial activity, and 10 of 

them lost this activity in the second modification of CFS with pH 6.0 to test culture S.marcescens, which confirmed the acidic 

nature of antimicrobial activity of CFS. Lb.rhamnosus (P-1), Lb.fermentum (N-6), and Lc.lactis (7M) lost antibacterial activity in 

the presence of the catalase. All modifications of CFS of three strains: Lb.pentosus (16al), Lb.pentosus (P-2), and 

Pediococcusacidilactici (8) retained inhibitory activity to E.coli and S. aureus. Supernatants of only Lactococcusgarvieae (10a) 

and Pediococcusacidilactici (25) extracted from homemade meat food kazy (Karaganda) and sour cream (Astana), respectively 

retained antibacterial activity to all three indicator cultures.  

Conclusion: The antibacterial activity (pH 6.0, added catalase) of Lactococcusgarvieae (10a) and Pediococcusacidilactici (25) to 

S. marcescens, E. coli, and S.aureus indicates these strains as promising strains for further use in the preparation of bacteriocins. 

Keywords: lactic acid bacteria, antibacterial activity, bioassay, food products, kazy 

 

 

 

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