Biooptimization of Bacteriocin Production from a Local Isolate of Lactiplantibacillus plantarum and Evaluation of its Inhibitory Efficacy Against Some Foodborne Pathogens.

• Maryam Kamil Nassif Alshammary1* and Manal S. Mahdi2

  Author

This work was designed to determine the effect of different fermentation parameters on bacteriocin production by a local strain of Lactiplantibacillus plantarum. The bacteriocin produced under the most suitable fermentation parameters was purified to homogeneity to assess its inhibitory effect against some common foodborne pathogens. The present study was conducted to optimize the production of bacteriocin from a local strain of Lactiplantibacillus plantarum in order to find its inhibitory potential and use it as a natural biopreservative to ensure food safety. The bacterial strain MKN, isolated from corn silage, was molecularly identified and deposited in the GenBank of the National Center for Biotechnology Information under the accession number LC939791.1. The VITEK 2 compact system gave the identification of the strain as that of Staphylococcus aureus and Escherichia coli with an accuracy of 99%.

The isolate was further tested for its antimicrobial activity against some foodborne pathogens. It was noted that the MKN isolate demonstrated the best inhibition compared to the other isolates tested; zones of inhibition measuring 24 and 28 mm were recorded against S. aureus and E. coli, respectively. Optimize bacteriocin production by studying the influence of culture conditions on bacteriocin production. The best medium for bacteriocin production proved to be skim milk. The maximum level (20 mg/mL) was achieved at 37°C after 72 h of incubation. Results confirmed that the indigenous L. plantarum MKN strain has great potential as a good bacteriocin producer against major foodborne pathogens. The optimized production parameters achieved in this study would therefore serve as a good baseline for increasing bacteriocin output and making it easier to use as a substitute for natural preservatives in the food industry. This strain can, therefore, be considered a valid candidate for enhancing food quality, shelf life, and consumer safety through sustainable biopreservation means.