Molecular characterization of plantacirin C produced from Lactobacillus plantarum isolated from dairy products sold in Assuit city, Egypt

Document Type : Original Article

Authors

1 Molecular Biology Research& Studies Institute, Assiut University, Egypt.

2 Department of Food Hygiene and Nano-technological Research and Synthesis Unit at Animal Health Research Institute, Agricultural Research Center, Assiut university ,Egypt

3 Department of Food Hygiene, Faculty of Veterinary Medicine, New Valley University.Egypt

4 Department of Genetics, Faculty of Agriculture, Assiut University, Egypt.

Abstract

Last decade, bacteriocins have most concern due to their benefits in human health and immunity. One of the most important bacteriocin-producing bacteria is Lactobacillus plantarum (L. plantarum). Thus, this study aimed to screen for plantacirin C (plnc) predominant bacteriocin produced from L. plantarum in traditional dairy products (Milk, Cheese and yoghurt) of Assuit city in Upper Egypt. Molecular method has been used for the detection of bacteriocin-encoding genes (plnc) produced after isolation L. plantarum and identified by biochemical methods.
The findings showed that, at a proportion of 54.3%, 51 strains of L. plantarum were isolated from raw milk and conventional dairy products. Polymerase chain reaction (PCR) was used to find the genes encoding bacteriocin. Based on the molecular technique, 6 out of 51 isolates were carried plnc gene. The results concluded that raw milk is the highest sample containing plnc gene. More studies for molecular identification of plantacirin c in Egyptian dairy products should be advised. Bacteriocin has a lot of benefits for animal and human health so should be used as a natural bio-preservative, medicinal and a natural substitute for antibiotics.

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