Isolation and Characterization of Bacteriocin Producing Enterococcus species from Ethiopian Traditional Fermented Food and Beverages

The study aimed to isolate and characterize bacteriocin-producing Enterococcus species from Ethiopian traditional fermented foods and beverages. The bacteriocin bioassay was tested against food-borne pathogens at various temperatures, pH, solvents, additives, and enzymes. A solvent extraction method was established to concentrate bacteriocins from Enterococcus species. The study found that crude extracts with proteinase K, pepsin, and trypsin deactivated antimicrobial activity, confirming their proteinaceous nature. Organic solvents were more effective at extracting bacteriocins from CFS, with chloroform alone and in combination providing rapid and efficient recovery. The optimal bacteriocin production and strong inhibition activity were achieved at 37°C with a pH range of 5.5 to 6.5 incubated for 16-18 hours. The six Enterococcus faecium species were the best bacteriocin-producing isolates. Optimizing bacteriocin production and changing environmental growing circumstances can enhance the application of bacteriocins as food preservation agents. Traditional fermented products are potential sources of bacteriocin-producing LAB.