DETECTION OF A BENZOAT DEGRADATION GENE (BOX-B) IN L. CASEI ISOLATED STRAIN IN CHEESE

Background and Aim:Aromatic compounds like benzoate belong to the second most abundant class of organic growth substrates. Depends on the availability of oxygen, several types of aromatic metabolism are known. Under microaerobic conditions, facultative aerobes use hybrid type of aerobic metabolism of benzoate, These pathways use coenzyme A and do not require oxygen for ring cleavage, rather they use an oxygenase/reductase to dearomatize the ring. We examine presence of BoxB ( benzoyl-CoA oxygenase) in Lactobacillus casei isolated from cheeseMethods:: In order to identification of lactobacillus of traditional cheese, one sample of cheese diluted in MRS broth. Then plated on MRS Agar medium and incubated at 37ºc for 48- 72h. To identified species the biochemical analysis was prepared the following conventional tests like carbohydrate fermentation. For screening this gene, after DNA extraction presence of boxB ,the benzoat degradation gene, was confirmed by PCR with specific primers.Results:: This strain isolated from cheese recognized as lactobacillus casei. The isolates were found to be gram positive, rod shaped, catalase negative bacteria and were found to harbor the BoxB gene, responsible for benzoat degradation.Conclusion:Studies have demonstrated that some strains of lactic acid bacteria were able to reduce the absorption of toxic substances by the gastrointestinal tract. The use of lactic acid bacteria in remediation processes has shown to be effective. Previous studies performed praised the use of this bacteria in the remediation of heavy metal-contaminated water. Moreover, some of these bacterial species are able to bind to heavy metals due to specific structures found on their cell wall.

Keywords:

L. casei , traditional cheese , BoxB , benzoat degradation , bioremediation