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International Journal of Current Microbiology and Applied Sciences
Vol. 3, No. 8, 20
14, Pages: 658-665

Screening and Evaluation of Antibacterial Activity of Bacteriocin Producing Lab against some Selected Bacteria Causing Food Spoilage

Ashok V. Gomashe, Anjali A. Sharma, and Mamta A. Wankhede

Department of Microbiology, Shri Shivaji Science College Congress Nagar, Nagpur-12, Maharashtra, India.

Abstract

Bacteriocins are ribosomally synthesized antimicrobial peptides that are active against other bacteria either of the same species (narrow spectrum), or across genera (broad spectrum). The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods was considered as an innovative approach. The objectives of this study were to isolate and identify bacteriocin producing LAB from various food samples such as curd, milk and probiotics and to evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms in vitro. LAB were isolated using Nutrient agar and MRS media. The agar diffusion bioassay was used to screen for bacteriocin producing LAB. Antimicrobial activity of broth and cell supernatant was tested against selected pathogens. Only Staphylococcus aureus was inhibited by isolates (from milk and curd sample) producing bacteriocin. Escherichia coli, Staphylococcus aureus and Klebsiella pneumoniae were inhibited by probiotic. Bacteriocin could potentially be used as food preservatives.

Keywords: Biopreservatives, Fermented foods, Lactic acid bacteria, Lactobacillus, bacteriocins, probiotics.


 
 
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