Authors:- Hinal A. Gandevia,Nehal D. Rana,Binita A. Desai
The intent of the study is to determine the antimicrobial activity of Lactobacillus producing bacteriocin isolated from samples like dairy product (milk, curd), meat (mutton, chicken), sea food (fish, black prawns, white prawns), and alcoholic beverages (red wine, rose wine). The isolation was carried out by using de Man Rogosa Sharpe (MRS) agar medium.
Total 55 isolates were obtained from 12 samples. The isolates from samples were confirmed as Lactobacillus spp. based on their morphological and biochemical characteristics. According to research work, 10 different isolates of Lactobacillus spp. were isolated from samples under study they are Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus alimentarius, Lactobacillus buchneri, Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus farciminis. There has been an explosion of basic and applied research on Lactobacillus spp. bacteriocins, primarily due to their potential application as biopreservatives in food and food products to inhibit the growth of food borne bacterial pathogens. Isolates were subjected to antibacterial activity test using agar well diffusion method. Escherichia coli (MTCC No.118), Staphylococcus aureus (MTCC No.737) and Bacillus cereus (MTCC No.1305) were found to be sensitive to bacteriocin produced by Lactobacillus spp. whereas, Salmonella typhi (MTCC No.733) was found to be resistant to bacteriocin. Therefore, it has a potential for application as a biopreservative in different food product as such or in combination with other preservation methods.[Full Article]
KEY WORDS: Bacteriocin, Lactobacillus, Antibacterial activity.
Published in :[BMR Microbiology]