Bacteriocinogenic Activity of Lysinibacillus fusiformis NR_042072.1 Isolated from Cow Milk

Abstract

The prevailing increase in the search for bio-preservative in the food industry has raised a global concern. Biological substances with health benefits and no toxicity are being considered as alternatives to chemical in food processing. Bacteriocin which are proteinous substances with preservative properties are now gaining attention in this regard and the search for new organisms for the production is becoming global. This study was focused on study of bacteriocinogenic activity of a local strain of Lysinibacillus fusiformis NR_042072.1 isolated from fresh cow milk obtained from Gaa Mobolohunduro, Tanke, Ilorin, Kwara State, Nigeria. Lactic acid bacteria was isolated from Cow milk, characterized and identified using standard microbiological methods. Bacteriocin was extracted from the isolate, partially purified and characterized using standard methods; and the antibacterial activity against some food borne bacteria which are Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus subtilis was determined using agar well diffusion method. Effect of certain physicochemical parameters on the antibacterial activity of the bacteriocin was also determined. The isolate was identified as Lysinibacillus fusiformis NR_042072.1. The bacteriocin showed antibacterial action against Escherichia coli and Pseudomonas aeruginosa with zone of inhibition of 17.0±0.5 and 20.0±1.0 mm against respectively. The bacteriocin was active within temperature of 4-50 0C, pH 5-7.5, bile salt concentration of 0.6-1.0 % and in the presence of the enzymes trypsin and pepsin. In conclusion, bacteriocin produced by Lysinibacillus fusiformis NR_042072.1 could be used to control food spoilage caused by the test organisms.