Evaluation of the antimicrobial properties of bacteriocin-like substances of Lactobacillus fermentum isolated from Chal

Increasing of industrial fermented foods consumption instead traditional products causes the elimination of many lactic acid bacteria (LAB) especially bacteriocin-producing strains from our diets. Chal (fermented product of camel milk) is one of the best known traditional resources for isolation bacteriocin producing LAB. The aim of this study was evaluating the antimicrobial properties of bacteriocin-like substances produced by lactobacillus fermentum isolated from Chal. For identification of LAB isolates, polymerase chain reaction (PCR) method with specific primer for the detection of bacteriocin-producing strains was used. Then, antimicrobial properties of the LAB isolate and its supernatants obtained from logarithmic and stationary phases as crud, naturalized and treated forms were investigated against some foodborne indicator bacteria and toxigenic fungi based on microdilution and fungal spore spot methods, respectively. Sequencing results of PCR products lead to identification of bacteriocin-producing Lactobacillus fermentum. The antimicrobial effect of the LAB isolate against gram positive indicator bacteria especially Listeriamonocytogenes was significantly (pL. fermentum had respectively more effect on growth of indicator bacteria and toxigenic fungi. Bacteriocin-like substances produced by L. fermentum isolated from Chal because of reduction in growth of foodborne indicator microorganisms showed high potential for using as a bio-preservation agent in food and medicine industries.