ISSN 2736-1756
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 12 (2), pp. 001-011, February, 2018. © International Scholars Journals
Full Length Research Paper
Effect of cultural components on antimicrobial activity of bacteriocin produced by bacteria isolated from gut of poultry
Qiuju Wang1, Yizhe Cui2, Dale Lackeyram3, Ling Yuan1, Jili Xu1, Wenmei Wang1 and Li Xu1*
1Department of Animal Nutrition, Northeast Agricultural University, Harbin, China 150030, China.
2College of Animal Science and Technology, Heilongjiang August First Agricultural University, Daqing, China 163319, China.
3Department of Animal and Poultry Science, University of Guelph, Guelph, Canada, N1G 2W1, Canada.
Accepted 04 November, 2017
Abstract
The effects of various carbon and nitrogen sources and enzymes on the antibacterial activity of Enetrococcus faecium bacteriocin L17 (3.5 kDa) isolated from poultry gut and confirmed by polymerase chain reaction (PCR) and 16S rDNA sequencing was carried out. The bacteriocin exhibited antibacterial activity against both gram-negative and gram-positive bacteria, as well as some funding such as Micrococcus flavus and Candida mycoderma, but had no effect on Lactic acid bacteria (LAB). The metabolite was stable in the presence of lipolytic or glycolytic substances and over a wide range of temperatures and its activity was also enhanced in the presence of 1 - 1.5% Tween80, 0.1% macrogol as well as various carbon (lactose) and nitrogen (lactose combined with beef extract and soy peptone) sources. Poteolytic enzymes however, completely inactivated the metabolite. These results are promising because the trend today is to employ eubiotic or symbiotic products and their use in the poultry industry could be a natural way to protect the flocks against potential pathogens.
Key words: Bacteriocin, medium composition, antimicrobial activity, poultry.