Antagonistic Effect of Crude Bacteriocin Produced by Chungangia koreensis Strain CAU 9163 against Campylobacter spp.
B. C. Uzor *
Department of Microbiology, Madonna University, Elele, Rivers State, Nigeria.
S.O. Umeh
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study aims to detect the antagonistic effect of crude bacteriocin produced by Chungangia koreensis strain CAU 9163, isolated from fermented cereal slurry (pap) and determine its inhibitory spectra against two species of Campylobacter, a leading cause of bacterial foodborne diarrheal disease worldwide. The Chungangia koreensis CAU 9163, a Gram-staining-positive, strictly aerobic, non-spore-forming, rod-shaped bacterial strain isolated from pap, could produce crude bacteriocin that inhibited Campylobacter jejuni and coli. The crude bacteriocin was stable at 600C for 15 minutes and at acidic to slight alkali pH of 4 to 8. It was stable in the presence of amylase and lipase enzymes and deactivated in the presence of pepsin and proteinase k enzyme. The bacteriocin had a molecular weight of 5.6KDa. This study shows that bacteriocin producing Chungangia koreensis CAU 9163 could potentially be used as a bio-preservative for food products.
Keywords: Bio-preservative, Chungangia koreensis, crude bacteriocin, Campylobacter sp., diarrhoea