Isolation and identification of new species Leuconostoc carnosum from cauliflower and broccoli

Abstract

A study was conducted on cauliflower and broccoli which were fermented to isolate and characterize lactic acid bacteria that are consumed in these fermented foods by people. One –hundred eighty isolates belong to the lactic acid bacteria were obtained from 120 samples of different parts of cauliflower and broccoli were taken from different markets of Baghdad city. Only 20 isolates were bacteriocin producers thus showed antibacterial activity against indicator bacterial isolates (S. aureus, S. agalactiae,  E. coli and P. aeruginosa). The lactic acid bacteria (LabBr no. 28) isolate  had the highest activity against indicator bacteria with inhibition zones of (22 mm) against S. aureus, (16.5 mm) against S. agalactiae ,(18mm) against P. aeruginosa and (19mm) against E.coli. This isolate was identified by using conventional methods then by VITEK®2 System .The identification was confirmed by16sRNA sequencing to characterize and describe the new species Leuconostoc carnosum . 

The aim of this study: Recognition of lactic acid bacteria species that found in cauliflower and broccoli, which  have ability to produce the bacteriocin by detection their ability to inhibit growth of pathogenic bacteria.