Isolation, purification and characterisation of bacteriocin producing Lactobacillus species and its antimicrobial efficacy against food borne pathogens
Journal Title: Indian Journal of Microbiology Research - Year 2018, Vol 5, Issue 2
Abstract
Lactobacilli are a group of bacteria that are ubiquitous and contribute to the normal microbial flora of human beings. They are Generally Regarded as Safe (GRAS) and are not lethal to host. Bacteriocins are ribosomally synthesized antimicrobial peptides produced by Lactic Acid Bacteria (LAB) that exhibit antagonistic activity against food contaminating microorganisms and inhibit similar or closely related bacterial strains. Hence, these bacteriocins are considered bio-preservative and are demonstrated as food preservatives, as therapeutics for veterinary and medicinal uses or as phytosanitary means for plant protection. The present study involved isolation of Lactobacillus species from dairy samples, purification of bacteriocin and the study of antagonistic activity against food borne pathogens. The study showed that purified bacteriocin exhibited inhibitory activity against Escherichia coli and Shigella flexneri.
Authors and Affiliations
R Anupama, Anusha Balasingh
Keywords
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- EP ID EP472280
- DOI 10.18231/2394-5478.2018.0030
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