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ISOLATION, IDENTIFICATION, AND SCREENING OF MICROORGANISMS CAPABLE OF PRODUCING BACTERIOCIN FROM FERMENTED FOOD AND FISH GUT
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Abstract
Aims: This study aimed to isolate and characterize Bacillus strains capable of producing bacteriocin to inhibit key pathogenic bacteria in livestock - Escherichia coli, Staphylococcus aureus, Vibrio harveyi, Vibrio parahaemolyticus, and Salmonella typhi - for potential application in the production of preparations used in food and animal husbandry.
Methods: Seventy microbial strains were isolated from mackerel gut, pickled mustard greens, and fermented pork (nem chua) collected from local markets in Hanoi. Antibacterial activity was evaluated using the agar well diffusion method against the target pathogens.
Results: Among the isolates, 26 inhibited S. aureus (8–17 mm inhibition zones), 20 inhibited V. harveyi, 10 inhibited V. parahaemolyticus, and 26 inhibited S. typhi. Strain RP1 exhibited the broadest and strongest inhibitory spectrum. Morphological observation and 16S rRNA gene sequencing identified RP1 as Bacillus licheniformis with 99–100% sequence similarity and bootstrap support above 80%.
Conclusion: Bacillus licheniformis RP1, isolated from tilapia gut, produces bacteriocin with strong inhibitory activity against S. aureus, V. harveyi, and V. parahaemolyticus. Therefore, this strain could be a promising probiotic for the development of biological preparations aimed at controlling pathogenic bacteria in livestock production and food applications.
Keywords
Bacteriocin, Bacillus, microorganisms, selection, agar well diffusion method
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References
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