Abstract
Bacteriocin producing Lactobacillus spp. isolated from yoghurt, showed wide range of antimicrobial activity against some major food borne pathogens. Antimicrobial assay was conducted by modified agar overlay method and well diffusion method. Isolate 3 showed highest (42 mm) antimicrobial activities and isolate 4 showed lowest (15 mm) antimicrobial activities against test organisms. Bacillus subtilis showed the highest and Staphylococcus aureus showed the least susceptibility to the bacteriocins of isolated Lactobacillus spp. Cell extract & culture supernatant of isolates also showed antimicrobial activity. Bacteriocins were isolated from cell lysate of Lactobacillus spp. & separated by SDS-PAGE. All the isolates produced bacteriocins of 94 kDa, 60 kDa & 45 kDa molecular weight intracellularly& crude extracts of these bacteriocins showed considerable antimicrobial activity against test pathogens. This study revealed the possibility of bacteriocin as bio-preservatives for food stuffs.
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