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.
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.