Abstract
Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocin producing Lactobacillus spp. is considered Generally Recognize as Safe (GRAS), useful to control the fast development of pathogens and spoiling microbes in food and feed. Lactobacillus spp. was isolated from traditional winter fermented vegetable cucumber & carrot by the use of selective media. Especially De Man, Rogosa and Sharpe (MRS) Agar media were used to isolate the Lactobacillus species. Morphologically identified by gram staining & colony morphology. Biochemically recognized by catalase, oxidase, MRVP & carbohydrate fermentation test. Antimicrobial activity of Lactobacillus spp. was confirmed by Well Diffusion Method. Molecular characterization of bacteriocin protein and molecular weight determined by SDS PAGE method. The isolate was found to be facultative anaerobic, Gram positive, and catalase negative. The result of antimicrobial activity measured by the Arbitrary Unit (AU/ml) of zone of the inhibition. Six isolates found from the sample but most activities exhibited isolate 4 against Bacillus megaterium (55 mm) zone of diameter. The molecular weight of the washed bacteriocin was calculated to be about 40 kDa (Isolate 1) and 15 kDa & 30 kDa (Isolate 5). Bacteriocin protein reduces chemical preservatives and uses in future as biopreservative in food industry.
Highlights
Control of both pathogenic and spoilage microbe in a variety of foods is important to guarantee food quality and safety
Bacteria isolated from fermented vegetable cucumber & carrot was identified as Lactobacillus spp. by observing their colony morphology, physiological and as well as some biochemical characteristics
Lactic acid bacteria (LAB) produce different compounds such as organic acids, diacetyl, hydrogen peroxide & bacteriocin or bacteriocidal proteins during lactic fermentations, in this research to isolate lactic acid bacteria that have antibacterial activity of some pathogenic bacteria that are in future use as probiotic for the food industry, from two isolates (Isolate-1 and Isolate-5) purify and extraction of bacteriocin protein that is in future used as biopreservative in the food industry
Summary
Control of both pathogenic and spoilage microbe in a variety of foods is important to guarantee food quality and safety. Modern food processing is currently facing a challenge in that it aims to extend shelf-life and safety of foods and beverages by chemical means, while on the other hand consumers prefer foods that are minimally processed and free from chemical preservatives. This has aroused great interest in so-called “green technologies” including new strategies to minimally process and exploit microbial metabolites for biopreservation [5] [6] [7]. The preservative effect exerted by LAB is mainly due to the production of organic acids (such as lactic acid) which result in lowered pH [8]
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