Identification of Lactic Acid Bacteria from Fermented Indian Food and Study its Physical and Cultural Parameters on Bacteriocins Produced By Them
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2015, Vol 3, Issue 7
Abstract
In various South Indian fermented food lactic acid bacteria plays important role. The starter cultures in food is Lactic acid bacteria (LAB) and are known to produce antimicrobial substances such as bacteriocins, having great potential as food bio preservatives. Idli and Dosa are fermented food prepared by the people in South India. Bacteriocin producing LAB were isolated from dosa batter and idli batter and identified as species of Lactobacillus. Evaluation of culture supernatant of the isolates for their antimicrobial activity against pathogens like Staphylococcus aureus md Pseudomonas sp. The stability of the bacteriocins was tested at different temperatures and pH. Isolates produced bacteriocins were stable at temperatures ranging between 30 to 80°C and over a wide range of pH from 2 to 10. The molecular weight of partially purified bacteriocin was analyzed by SDS-PAGE. The range of molecular weights between 16 to 48 kDa.
Authors and Affiliations
Sonam Chopra, Somesh Mehra
Keywords
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