Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential

Figures & data

Figure 1. Zone of inhibition of LAB and its metabolites against target bacteria (a) Zone of inhibition (ZI) of CFS (cell-free supernatant) of L. lactis by agar well diffusion and (b) Zone of inhibition (ZI) of L. lactis by spot on lawn method.

Figura 1. Zona de inhibición de LAB y sus metabolitos contra bacterias diana (a) Zona de inhibición (ZI) de CFS (sobrenadante libre de células) de L. lactis por difusión en agar y (b) Zona de inhibición (ZI) de L. lactis por el método de mancha en el césped “spot on lawn method.”

Table 1. Probiotic and functional characteristics of L. lactis subsp. lactis isolated from fermented milk.

Tabla 1. Características probióticas y funcionales de L. lactis subsp. lactis aislada de leche fermentada.

No	Characteristics	Results
1	Growth in pH
	3	±
	7	+ve
	10	-ve
2	Growth in bile salt
	0.3%	+ve
	1.0%	±
	2.0%	±
3	Growth in salt (NaCl)
	3.0%	+ve
	6.5%	-ve
4	Growth on temperature (^0C)
	10	+ve
	25	+ve
	35	+ve
	44	-ve
5	% of Hydrophobicity	61

+ ve = Growth of bacteria, -ve = No growth of bacteria, ± = Reduction in number of bacteria (initially inoculated).

+ ve = Crecimiento de bacterias, -ve = Sin crecimiento de bacterias, ± = Reducción en el número de bacterias (inicialmente inoculadas).

Figure 2. Protective culture study in milk using S. aureus and L. lactis subsp. lactis at 35 ± 2°C storage, Staphylococcus aureus (●), Lactococcus lactis subsp. lactis (■) Lactococcus lactis subsp. lactis control (x), Staphylococcus aureus control (▲).

Figura 2. Estudio de cultivo protegido en leche utilizando S. aureus y L. lactis subsp. lactis almacenado a 35 ± 2°C, Staphylococcus aureus (●), Lactococcus lactis subsp. lactis (■) Lactococcus lactis subsp. lactis control (x), Staphylococcus aureus control (▲).

Figure 3. Protective culture study in milk using Salmonella typhimurium and L. lactis subsp. lactis at 35 ± 2°C storage, Salmonella typhimurium (●), Lactococcus lactis subsp. lactis (■) Lactococcus lactis subsp. lactis control (x), Salmonella typhimurium control (▲).

Figura 3. Estudio de cultivo protegido en leche utilizando Salmonella typhimurium y L. lactis subsp. lactis almacenado a 35 ± 2°C, Salmonella typhimurium (●), Lactococcus lactis subsp. lactis (■) Lactococcus lactis subsp. lactis control (x), Salmonella typhimurium control (▲).

Figure 4. Tricine SDS-PAGE for molecular mass analysis of partially purified bacteriocin from Lactococcus lactis subsp. Lactis. Diffused bands in the range of 14437–6512 Daltons.

Figura 4. SDS-PAGE de tricina para el análisis de la masa molecular de la bacteriocina parcialmente purificada de Lactococcus lactis subsp. lactis. Bandas difusas en el rango de 14437–6512 Daltons.

Figure 5. Growth of Staphylococcus aureus and Salmonella typhimurium in fresh poultry meat in the presence of crude bacteriocin at 6 ± 2°C storage, Salmonella typhimurium (x), Staphylococcus aureus (■) Salmonella typhimurium control (♦), Staphylococcus aureus control (▲).

Figura 5. Crecimiento de Staphylococcus aureus y Salmonella typhimurium en carne de ave fresca en presencia de bacteriocina en bruto almacenada a 6 ± 2°C, Salmonella typhimurium (x), Staphylococcus aureus (■) Salmonella typhimurium control (♦), Staphylococcus aureus control (▲).