Bacteriocin Production Using Lactic Acid Bacteria
R. Mangalanayaki * and A. BalaPG and Research Department of Microbiology, Sengamala Thayaar Educational Trust Women’s College, Mannargudi - 614 001 (India).
Abstract: Bacteriocins, which are protenacious compounds produced by Lactic acid bacteria. In the present study the lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus pyogenes were isolated from the curd sample. The amount of protein was also estimated and bactericidal activity was studied. The nisin extracted from the isolates can inhibit the organisms such as Alcaligen faecalis, Bacillus subtilis, Pseudomonas aeroginosa, Serratia marcescenes and Staphylococcus aureus. Compared to Streptococcus pyogenes the immobilized form of Lactobacillus bulgaricus effectively to kill the bacterial pathogens. The nisin was also employed to preserve the grapes in this study. The Lactobacillus bulgaricus producing nisin enhanced the self life of grapes up to 10 days, and the gapes without nisin were spoiled at 2nd day itself. In this study, it was concluded that the nisin obtained from Lactobacillus bulgaricus was able to inhibit the growth of some pathogens that are involved in food spoilage. So we can use nisin as a bioperservative for foods.
Keywords: Bacterriocin; nisin; biopreservation; grapes Back to TOC