International Journal of Scientific and Research Publications

IJSRP, Volume 2, Issue 12, December 2012 Edition [ISSN 2250-3153]

Characterization of Bacteriocin Produced by Lactobacillus SP and Optimization of Cultural Conditions
      Soumya.T.V., Reshma John, Surya Jose
Abstract: Lactic acid bacteria (LAB) play an important role in food fermentation and preservation either as natural microflora or as starter cultures. LAB displays numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Bacteriocins are ribosomally synthesized antimicrobial peptides that are active against other bacteria, either of the same species (narrow spectrum), or across genera (broad spectrum). In recent years, bacteriocin producing LAB have attracted significant attention because of their potential use as safe additives for food preservation that could, at least partially, replace chemical preservatives. LAB were isolated using MRS media. The agar diffusion bioassay was used to screen for bacteriocin or bacteriocin-like substances (BLS). 28 lactobacilli were isolated from 20 different samples. Among the isolate 4 strains of Lactobacilli were observed to have activity against 3 diferent strains and also against S.aureus, MRSA, and Pseudomonas aeruginosa. Thus only 14.2% of the isolated strains were found to be producing bacteriocin like substance and all of them were isolated from the milk samples. Bacteriocin sensitivity to physical conditions and chemical substances were also evaluated. The test bacteriocin was found to be a sensitive to choloroform and resistant to catalase treatment

Reference this Research Paper (copy & paste below code):

Soumya.T.V., Reshma John, Surya Jose (2018); Characterization of Bacteriocin Produced by Lactobacillus SP and Optimization of Cultural Conditions; Int J Sci Res Publ 2(12) (ISSN: 2250-3153).
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