Abstract— The goat milk and their products are used to human consumption with health benefits. The lactic acid bacteria (LAB) have ability to produce bacteriocins that inhibit the growth of spoilage microorganisms or pathogens present in food. In this study, bacteriocins-producing strains were isolated from goat milk samples. The isolates were able to inhibit the growth of Listeria monocytogenes ATCC 74902, Enterococcus faecalis ATCC 29212, Escherichia coli and/or Pseudomonas aeruginosa strains with an average inhibition halo between 8 and 12 mm. The strains were identified as Lactococcus lactis ssp lactis 2 (gmSL3, gmSL9, gmSL11, gmSL12, gmSL15 and gmSL40), Lactobacillus fermentum (gmSL28), Lactobacillus paracasei ssp paracasei 1 (gmSL5, gmSL20 and gmSL23). The antimicrobial substances showed high stability at temperatures and/or pH extremes. The tested strains inhibit the growth of more than one pathogen, of both bacteria Gram (+) and Gram (-). By RT-PCR, one band of 136 bp was found, whose size corresponds to Nisin A.
Keywords— antimicrobial peptides, bacteriocins, Lactic Acid Bacteria (LAB), raw goat milk.
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