Abstract
Problem statement: In the present study, Staphylococcus aureus a causative agent of food poisoning is selected as a test organism to study the antimicrobial effect of bacteriocin. S. aureus produces number of exotoxins and enterotoxins which enters the body via contaminated food causing illness. Approach: In this case the use of antibiotics is one of the ways of treatment, but in addition to this if we advise such patients to consume the carrot kanji then it will cause better effect because carrot kanji is the naturally fermented food beverage consisting of microflora mainly the Lactobacilli. Results: The Lactobacilli have ability to produce antimicrobial compounds called bacteriocin. Isolation of bacteriocin was carried out from the naturally fermented carrot kanji. The bacteriocin produced by Lactobacilli was dialysed and used for the further studies. The well diffusion method is used to study the antimicrobial activity, effect of temperature, pH, enzymes on bacteriocin. From the diameter of zone of inhibition the activity of bacteriocin was determined. The sensitivity of bacteriocin at different pH range showed that at neutral pH the diameter of inhibition zone was greater than that at alkaline as well as acidic pH. Upto 100°C the bacteriocin activity was 80% but as temperature range increased upto 121°C it reduced sharply to 28%. Conclusion/Recommendations: In addition to this the effect of alpha amylase, trypsin, catalase enzyme on bacteriocin activity was also studied which shows positive results with alpha amylase, reduced activity with trypsin and catalase remained unaffected.
Highlights
IntroductionDrink which is deep purple in color known as Kanji Lactobacilli, produce special antimicrobial compounds (Ivanova et al, 2000; Joshi et al, 2006) Kanji such as bacteriocins which are highly specific production typically relies on spontaneous natural antibacterial proteins (Boris et al, 2001) prevents food fermentation
These ingredients may inhibit traditional way to prepare a ready to serve fermented the growth of some organisms other than lactobacilli. drink which is deep purple in color known as Kanji Lactobacilli, produce special antimicrobial compounds (Ivanova et al, 2000; Joshi et al, 2006) Kanji such as bacteriocins which are highly specific production typically relies on spontaneous natural antibacterial proteins (Boris et al, 2001) prevents food fermentation
Heat stability of bacteriocin by well diffusion method (Fig. 2) was studied by measuring diameter of inhibition zone at temperature 60C, 100C, 120°C (Table 2) and it showed 100% activity at 60°C for up to 10 min it remains stable and so if we considered this as 100% activity at 100°C, 80% activity was observed
Summary
Drink which is deep purple in color known as Kanji Lactobacilli, produce special antimicrobial compounds (Ivanova et al, 2000; Joshi et al, 2006) Kanji such as bacteriocins which are highly specific production typically relies on spontaneous natural antibacterial proteins (Boris et al, 2001) prevents food fermentation. It is nutritionally rich as it shows the spoilage and provides additional protection against presence of a viable microbiota that stimulate the Bacillus, Staphylococcus aureus and Clostridial spores growth of beneficial organisms within the in canned foods
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
