Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis

• Published in: Journal of food quality Vol. 2021; pp. 1 - 8
• Main Authors: K. Alharbi, Nada, Alsaloom, Albandary Nasser
• Format: Journal Article
• Language: English
• Published: Cairo Hindawi 29.12.2021; John Wiley & Sons, Inc; Hindawi Limited; Hindawi-Wiley
• Subjects: Antibacterial agents; Antibiotics; Antimicrobial agents; Bacteria; Dairy industry; E coli; Food quality; Functional foods; Functional foods & nutraceuticals; Hydrogen peroxide; Identification; Infections; Lipase; Mastitis; Microorganisms; Milk; Natural foods; Organic acids; Probiotics; RNA; Tetracycline; Tetracyclines
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1155/2021/6466645

The objectives of this study were the selection of lactic acid bacteria (LAB) isolated from raw milk and studying their technological properties and antibacterial activities against bacteria as the cause of cattle mastitis. Biochemical and molecular identification using 16S–23S rRNA gene spacer analysis and 16S rRNA gene sequencing highlighted the presence of three species: Lactiplantibacillus plantarum, Lactococcus lactis, and Levilactobacillus brevis. The enzymatic characterization followed by the determination of technofunctional properties showed that LAB strains did not exhibit any hemolytic effect and were able to produce protease and lipase enzymes. Isolates showed very high antagonistic activity against Gram-positive and Gram-negative bacteria by producing H2O2, bacteriocin(s), and organic acid(s). APIZYM micromethod demonstrated that all selected strains are capable of producing valine arylamidase, cystine arylamidase, N-acetyl-β-glucosaminidase, and ᾳ-mannosidase. The antibiotic susceptibility assay showed that all selected strains were sensible to the majority of tested antibiotics. Based on these results, it can be concluded that the technological properties of the selected LAB allow considering their industrial use in order to formulate bioactive functional foods or drug(s).