Abstract views: 74 / PDF downloads: 109


  • Nabila Hansal Ahmed Ben Bella University, Faculty of Sciences, Department of Biology, Oran, Algeria
  • Zineb Benmchernene
  • Kihal Mebrouk


Antagonistic, bio-preservation, fermentations, leuconostoc, MALDI-TOF


Leuconostoc are widespread in the natural environment and play an important role in several fermentations due to their physiological characteristics. With the aim of studying the biological potential of these bacteria four samples of goat raw milk were collected from north-western Algeria and used as sources of isolation of Leuconostoc. A total of 12 isolates of Leuconostoc mesenteroides were obtained by sequential screening for morphological, chemically and MALDI-TOF identification tests. All isolates were observed to behave antagonistically with all indicator strains, with differences in the size of the inhibition zone by the stain diffusion method. Contrariwise to the results of the diffusion method, only seven strains of these isolates were able to inhibit Gram-positive strains with variable resistance according to each strain after heat resistance tests (60°C to 120°C) and acidity (pH 2 to 9) with complete disappearance of this inhibitory activity when their supernatant was treated with pepsin and α-chymotrypsin. The strain W9 was selected as the most efficient to study its capacity of bio-preservation food by the follow-up of the kinetics of pH, the production of lactic acid and the growth in pure culture and mixed with strains of spoilages and/or pathogens. The results obtained showed that these isolates have important antagonistic and conservative potential. It could be concluded that they could be effective candidates for a local application of bio-conservation.


Voulgari, H. M., Delepoglou, A., Georgako, P., Litopoulou, T., Tzanetakis, N. (2010): Antifungal activity of non-starter lactic acid bacteria isolates from dairy products. Food Control 21: 136–142.

Kabak, B., Dobson, A.D.W. (2011): An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition 51: 248–260.

Metha, B., Kamal-Eldin, A., Iwanski, R.Z. (2012): Fermentation effects on food properties. CRC, Boca Raton, FL International Journal of Dairy Technology 66(3): 458–458.

Liua, W., Zhanga, L., Yia, H., Shib, J., Xuea, C., Lia, H., Jiaoa, Y., Shigwedhaa, N., Dua, M., Han, X.(2014): Qualitative detection of class II a bacteriocinogenic lactic acid bacteria from traditional Chinese fermented food using a YGNGV-motif-based assay. Journal of Microbiological Methods 100(1): 121–127.

Plengvidhya, V., Breidt, F., Lu, Z., Fleming, H.P. (2007): DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. Appl Environ Microbiol 73(23):7697–7702.

Kuipers, O.P., Buist, G., Kok, J. (2000): Current strategies for improving food bacteria. Microbiological Research 151(10): 815–822.

Ennahar, S., Cai, Y., Fujita, Y. (2003): Phylogenetic diversity of lactic acid bacteria associated with paddy rice silage as determined by 16S ribosomal DNA analysis. Applied and Environmental Microbiology 69 (1): 444–451.

Dal Bello, F., Walter, J., Hammes, W., Hertel, C. (2003): Increased complexity of the species composition of lactic acid bacteria in human feces revealed by alternative incubation condition. Microbial Ecology 45 (4): 455–463.

Xiraphi, N., Georgalaki, M., Rantsiou, K., Cocolin, L., Tsakalidou, E., Drosinos, E.H. (2008): Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131. Meat Science 80: 194-203.

Guessas, B., Kihal, M. (2004): Characterization of lactic acid bacteria isolated from Algerian arid zone raw goat’s milk. African Journal of Biotechnology 3: 339-342.

Mekri, M., Abbouni, B., Tifrit, A., Larbi, D.K., Doumandji, A. (2015): Antibacterial activity of lactic acid bacteria isolated from raw goat’s milk against spoilage and pathogenic bacteria. Global Veterinaria 15 (5): 485– 492.

Budde, B.B., Hornbæk, T., Jacobsen, T., Barkholt, V., Koch, A.G. (2003): Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation bacteriocin identification, and meat application experiments. International Journal of Food Microbiology 83(2): 171–184

Tim, S. (2015): Microbiological Identification with MALDI-TOF MS. Microbiology 1: 1–11.

Mathot A.G., Kihal, M., Prevost, H., Divies, C. (1994): Selective enumeration of Leuconostoc on Vancomycin agar medium. International Dairy Journal 4: 459–169.

Thomas, T.D. (1973) Agar medium for differentiation of Streptococcus cremoris from the other bacteria. New Zealand Society of Dairy Science and Technology 8: 70–71.

Zourari, A., Accolas, J.P., Desmazeaud, M.J. (1992): Metabolism and biochemical characteristics of yoghurt bacteria. A review. Milk 72(1): 1–34.

Singhal, N., Kumar, M., Kanaujia, P.K., Virdi, J.S. (2015): MALDI-TOF mass spectrometry: an emerging technology for microbial identification and diagnosis. Frontiers in Microbiology 6: 1–16.

Patel, R. (2013): Matrix-assisted laser desorption ionization-time of flight mass spectrometry in clinical microbiology. Clinical Infectious Diseases 57: 564–72.

Blondiaux, N., Gaillot, O., Courcol, R.J. (2010): MALDI-TOF mass spectrometry to identify clinical bacterial isolates: evaluation in a teaching hospital in Lille. Pathol Biol (Paris) 58(1): 55–57.

Fleming, H.P., Etchells, J.L., Costilow, R.N. (1975): Microbial inhibition by an isolate of Pediococcus from cucumber brines. Journal of Applied Microbiology 30: 1040 –1042.

Aly, S.M., Abd-El-Rahman, A.M., John, G., Mohamed, M.F. (2008): Characterization of some bacteria isolated from Oreochromisniloticus and their potential use as probiotics. Aquaculture 277: 1–6.

Allameh, S.K., Daud, H., Yusoff, F.M., Saad, C.R., Ideris, A. (2012): Isolation, identification and characterization of Leuconostoc mesenteroides as a new probiotic from intestine of snakehead fish (Channastriatus). African Journal of Biotechnology 11(16): 3810–3816.

Benhamouche, N., Talhi, M., Kihal, M. (2012): Selection of lactic acid bacteria producing antimicrobial strain such the genus Lactococcus isolated from Algerian raw goat’s milk. International Journal of Nutrition and Food Sciences 1(1): 23–32.

Allouche, F., Hellal, A., Laraba, A. (2010): Study of the antimicrobial activity of thermophilic lactobacilli strains used in the dairy industry. Nature Et Technologie 3:13–20.

Kihal, M., Prevost, H., Henni, D.E., Benmechernene, Z., Divies, C. (2009): Carbon dioxide production by Leuconostoc mesenteroïdes grown in single and mixed culture with Lactococcus lactis in skimmed milk. Scientific Research and Essay 4(11): 1348–1353.

Hui, H.Y., Özgül, E., Chandan, R.C., Luca, C., Eleftherios, H., Drosinos, L.G., Ana, R., Fidel, T. (2012): Handbook of Animal_ Based Fermented Food and Beverage Technology. Chapter 5: Leuconostoc and Its use in dairy technology, CRC press. Broken Sound Parkway NW: Taylor & Francis Group.

Ogier, J.C., Casalta, E., Farrokh, C., Saihi, A. (2008): Safety assessment of dairy microorganisms: The Leuconostoc genus. International Journal of Food Microbiology 126: 286–290.

Bellengier, P., Hemme, D., Foucaud, C. (1994): Citrate metabolism in sixteen Leuconostoc mesenteroides subsp. mesenteroides and subsp. dextranicum strains. Journal of Applied Bacteriological 77: 54–60.

Sandle, T. (2014): Biochemical and Modern Identification Techniques: Food-Poisoning Microorganisms. In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, 2nd edition, NY: Elsevier Ltd.

Saheer, G., Haroun, N.S. (2017): MALDI-TOF and tandem MS for clinical microbiology. NY: John Wiley & Sons.

Markus, K., Sören, S. (2016): MALDI-TOF Mass Spectrometry in Microbiology. Chapter 1: Matrix Assisted Laser Desorption Ionization Time-of-flight Mass Spectrometry for the Clinical Laboratory. Norfolk, UK: Caister Academic Press.

Khedid, K., Faid, M., Mokhtari, A., Soulaymani, A., Zinedine, A. (2006) Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Maroco. Microbiological Research 10: 10–16.

Surta, L., Federighi, M., Jouve, J.L. (1998): Ecological and functional implications of the acid-adaptation ability of Bifidobacterium: a way of selecting improved probiotic strains. International Dairy Journal 17(11): 1284-1289.

Blajman, J., Gaziano, C., Zbrun, M.V., Soto, L., Astesana, D., Berisvil, A., Scharpen, A.R., Signorini, M., Frizzo, L. (2015): In vitro and in vivo screening of native lactic acid bacteria toward their selection as a probiotic in broiler chickens. Research in Veterinary Science 101: 50–56.

Moselio, S. (2004): The Desk Encyclopedia of Microbiology. London: Elsevier Academic Press.

Wood, B.J.B., Holzapfel, W.H. (1995): The genera of lactic acid bacteria. Springer Science 12 (2): 253–272.

Pranckute, R., Kaunietis, A., Kuisiene, N., Citavicius, D.J. (2016): Combining prebiotics with probiotic bacteria can enhance bacterial growth and secretion of bacteriocins). International Journal of Biological Macromolecules 89: 669–676.

Pieter, W., Jan, T.M.W., Tom, J.G. (2006): Dairy Science and Technology, 3rd edition. Boca Raton, FL: Taylor & Francis Group.

Acheson, D. (1999): Escherichia coli II. Food Quality (1): 54–56.

Pieter ,w., Jan, T.M.W., Tom, J.G.(2005): Dairy science and technology. 2nd Edition. Boca Raton FL.:Taylor & francis.




How to Cite

Hansal, N., Benmchernene, Z., & Mebrouk, K. (2024). ANTIBACTERIAL ACTIVITY OF LEUCONOSTOC MESENTEROIDES ISOLATED FROM RAW GOAT MILK. Journal of Applied Biological Sciences, 18(1), 14–32. Retrieved from