Antimicrobial efficacy of Lactobacillus plantarum strain against the B. cereus, B. subtilis, S. aureus and E.coli strains




Antimicrobial activity, Bacteriocin, Bacillus cereus, Lactobacillus plantarum, Molecular identification.


The current study aimed to detect the antimicrobial effect of cell free supernatant (CFS) of Lactobacillus plantarum strain against Gram +ve and Gram –ve bacterial strains. The strain of Lactobacillus plantarum was isolated using selective media MRS agar. The strain was characterized on the basis of the gram staining, colony morphology, the biochemical tests and the DNA sequencing based method of 16S ribotyping. A total of four test strains (The three already isolated and reported strains (E.coli, S. aureus and B. subtilis) and the one recently identified  novel strain (B. cereus) were used for the analysis of antagonistic activity of bacteriocin produced by L. plantarum strain. The CFS of L. plantarum showed zone of inhibition against all the test strains (Gram +ve and Gram –ve bacteria). The conditions favoring the growth of bacteria were associated with the antimicrobial efficacy of CFS. Bacteriocin activity of CFS remained effective after exposure to temperature stress.  Wide range of antagonistic potential of CFS of L. plantarum provides an alternative for antibiotics in pharmaceutical industry. Heat resistant feature of bacteriocin suggests its application in food industry.


Download data is not yet available.


ABBAS, S., et al. Probiotic potential of locally isolated strain Lactobacillus brevis MF179529 and its comparison with commercial probiotics in chicken model. Pakistan Journal of Agricultural Sciences. 2021, 58, 135-141.

AFRIN, S., et al. Characterization and profiling of bacteriocin-like substances produced by lactic acid bacteria from cheese samples. Access Microbiology. 2021, 3(6).

AKHTAR, S., NAWAZ, S.K. and ZUBAIR, F. Optimizing the bacteriocin production in strain of Lactobacillus pentosus isolated from cheese. International Journal of Biosciences. 2020, 17, 506-517.

AMORTEGUI, J., et al. Characterization of a new bacteriocin from Lactobacillus plantarum LE5 and LE27 isolated from ensiled corn. Applied Biochemistry and Biotechnology.2014, 172(7), 3374-3389.

BANIK, A., et al. Microbiological quality of ready-to-eat food from Dhaka, Bangladesh. Current Research in Nutrition and Food Science Journal. 2019, 7(1), 161-168.

EWING, W.H. The genus Escherichia. Identification of Enterobacteriaceae. 1986, 4, 93-134.

FOSSI, B.T., et al. Screening for Bacteriocins Producing Probiotic Bacteria from Fermented Sap of Palm Trees (Elaeis Guineesis and Raffia Sudanica): Production and Partial Characterization of Bacteriocins. Journal of Applied Biotechnology and Bioengineering. 2017, 2(1), 00017.

GOEL, A., HALAMI, P.M. and TAMANG, J.P. Genome analysis of Lactobacillus plantarum isolated from some Indian fermented foods for bacteriocin production and probiotic marker genes. Frontiers in microbiology. 2020, 11, 40.

HASSAN, M. U., et al. Characterisation of bacteriocins produced by Lactobacillus spp. isolated from the traditional Pakistani yoghurt and their antimicrobial activity against common foodborne pathogens. BioMed research international, 2020.

HWANHLEM, N., et al. Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L. LWT-Food Science and Technology. 2017, 82, 170-175.

IHUM, T.A., et al. Bacteriocin Production by Lactobacillus plantarum NRIC 0383, Measured in Terms of Its Antagonistic Activity against Bacteria Pathogens of Selected Vegetables. Microbiology Research Journal International. 2019, 27, 1-7.

IMADE, E.E., et al. Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria. Annals of Microbiology. 2021, 71(1), 1-14.

IORIZZO M, et al. Antimicrobial activity against Paenibacillus larvae and functional properties of Lactiplantibacillus plantarum strains: Potential benefits for honeybee health. Antibiotics. 2020, 9(8), 442.

JAMUNA, M. and JEEVARATNAM, K. Isolation and characterization of Lactobacilli from some traditional fermented foods and evaluation of the bacteriocins. The Journal of General and Applied Microbiology. 2004, 50, 70-90.

JANA, S.C., CHATTERJEE, M. and RAYCHAUDHURI, U. Optimization of Media and Culture Conditions for Improved Production of Bacteriocin by Using Conventional One-Factor-At-A-Time (OFAT) Method. EC Microbiology. 2019, 15.4, 251-258.

JANG, S., et al. Identification of an anti-listerial domain from Pediococcus pentosaceus T1 derived from Kimchi, a traditional fermented vegetable. Food Control. 2014, 43, 42-48.

JOSE, N.M., BUNT, C.R. and HUSSAIN, M.A. Comparison of microbiological and probiotic characteristics of Lactobacilli isolates from dairy food products and animal rumen contents. Microorganisms. 2015, 3(2), 198–212.

LIU, Y.W., LIONG, M.T. and TSAI, Y.C. New perspectives of Lactobacillus plantarum as a probiotic: The gut-heart-brain axis. Journal of Microbiology. 2018, 56(9), 601-613.

NAWAZ, S.K., RIAZ, S. and HASNAIN S. Screening for anti-methicillin resistant Staphylococcus aureus (MRSA) bacteriocin producing bacteria. African Journal of Biotechnology. 2009, 8,365-368.

PENG, C., et al. Characterization of anti-listerial bacteriocin produced by lactic acid bacteria isolated from traditional fermented foods from Cambodia. International Food Research Journal. 2017, 24(1), 386-393.

RIAZ S., NAWAZ S.K. and HASNAIN S. Bacteriocins produced by L. Fermentum and L. acidophilus can inhibit cephalosporin resistant E. coli. Brazilian Journal of Microbiology. 2010, 41, 643-648.

SHARMA, C., et al. Antibacterial effects of Lactobacillus isolates of curd and human milk origin against food-borne and human pathogens. 3 Biotech. 2017, 7(1), 1-9.

SURE, K.P., et al. Production and characterization of bacteriocin produced by Lactobacillus viridescence (NICM 2167). Brazilian Archives of Biology and Technology. 2016, 59.

VIJAYENDRA, S.V.N., RAJASHREE, K. and HALAMI, P.M. Characterization of a heat stable anti-listerial bacteriocin produced by vancomycin sensitive Enterococcus faecium isolated from idli batter. Indian Journal of Microbiology. 2010, 50, 243-246.

WANG, G., et al. Partial characterisation of an anti-listeria substance produced by Pediococcus acidilactici P9. International Dairy Journal. 2014, 34(2), 275-279.

ZANGENEH, M., KHORRAMI, S. and KHALEGHI, M. Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough. Food Science & Nutrition. 2020, 8(11), 6023-6030.

ZHANG, J., et al. Purification and partial characterization of bacteriocin Lac-B23, a novel bacteriocin production by Lactobacillus plantarum J23, isolated from Chinese traditional fermented milk. Frontiers in Microbiology. 2018, 9, 2165.

ZUBAIR, F. and NAWAZ, S.K. Antibacterial activity of bacteriocin isolated from Lactobacillus acidophilus against throat infections causing bacteria. International Journal of Biosciences. 2017, 10, 372-379.




How to Cite

AKHTAR, S. and NAWAZ, S.K., 2023. Antimicrobial efficacy of Lactobacillus plantarum strain against the B. cereus, B. subtilis, S. aureus and E.coli strains. Bioscience Journal [online], vol. 39, pp. e39061. [Accessed18 July 2024]. DOI 10.14393/BJ-v39n0a2023-67616. Available from:



Biological Sciences