Natural Pigments Production by Local Bacterial Isolates for Use as Antibacterial and Antioxidant

Abstract

Among 46 local bacterial isolates capable synthetized pigments, 26% produced extra cellular of blue green and fluorescent whereas 74% produced intra-cellular pigments of red, brown, yellow, orange, and rose. Seven iso lates were selected as a potential candidate for the synthesis of pigments. They were Pseudo monas fluoresces, P. aeruginosa, Serratia marcescens, Azotobacter chroococcum, Mi crococcus kristinae, M. luteus, and M. roseus after their morphological and biochemical studies. They capable to produce fluorescent, blue green, red, brown, orange, yellow, and rose with maximum absorbance at 400, 520, 530, 320, 440, 460, and 470 nm, with an opti cal density of 0.62, 1.42,1.35, 1.11, 0.45, 0.98, and 0.40, respectively. Antibacterial activity of pigments was studied against 7 bacterial path ogenic strains namely P. aeruginosa ATCC27853, Escherichia coli 0157h7 ATCC25922, Klebsiella pneumoniae ATCC00607, Salmonella typhimurium ATCC25566, Listeria monocytogenes ATCC19115, Staphylococcus aureus ATCC29737, and Bacillus cereus ATCC33018. The last tested strain behaved high significant (p≤ 0.05) sensitivity for blue green, fluorescent, brown, and rose pigments while, L. monocytogenes ATCC19115 was more susceptible for red, and yellow pigments and S. aureus ATCC29737 had more inhibited by orange pigment. These bacterial pigments seemed to have antioxidant activity which in hibited the formation of diphenyl-2-picrylhy drazyl radicals with percentage ranged from 40 % to 80 %. It could therefore be stated that the bacterial pigments tested had a broad impact on foodborne pathogens and had an antioxi dant effect