Some bacteriological studies on bacteriocinogenic strains of lactic acid bacteria isolated from meat and meat products

Document Type : Original Article


1 Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Benha, Egypt

2 Faculty of Veterinary Medicine, Benha University, Egypt


The present study was conducted on 250 random samples of meat and meat products (minced meat, kofta, beef burger and sausage; 50 for each) collected from small retails and different supermarkets at Kaliobia Governorate, Egyptfor inspection of Lactobacillusspecies and studying the bioactivities of them.The results revealed that, 252 strains of LAB strains were recovered from 250 examined samples. P. acidilactici were the most isolated (102 =40.5 %) followed by L. plantarum (76=30.2%); L. acidophilus (38=15.1%); L. brevis (19=7.5%) and P. pentosaceus (17=6.7%). All of them produce bacteriocin and biosurfactant that inhibited the growth of tested pathogenic bacteria. In addition, most isolated strains had the ability for biofilm production which able to inhibit the biofilm formation of tested pathogenic strains. Moreover, the sequences obtained for 16S rRNAgenes had accession numbers MK850930 and MK852180;MK852397 and MK852398;MK806485 and MK850564;MK871658 and MK871674;MK852683 and MK852691 and were 91% to 98% identical to the corresponding GenBank sequences.


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