Abstract
Bacteriocins are antimicrobials produced mainly by lactic acid bacteria as well other genera, a property which can be exploited in food biopreservation. However, narrow spectrum of activity of these bacteriocins is a limitation for their use in different food systems. Various approaches are being pursued to increase their antimicrobial efficacy like use of increased dosage, use of highly purified form in combination with other preservative techniques such as HPP, ultrasonic waves, use of a combination of bacteriocins, etc. Bacteriocins from two producers namely Lactobacillus plantarum MTCC 1407 and Bacillus coagulans MTCC 492 were used in the present study. Partially purified form of bacteriocin produced by them was tested individually as well as in combination with antimicrobial activity in liquid medium against food spoilage agents, Gram positive organisms such as Streptococcus thermophilus, Leuconostoc mesenteroides, Micrococcus flavus and also Gram negative organisms such as Escherichia coli and Pseudomonas aeruginosa. They were all susceptible to antimicrobial action of these bacteriocins, 26 to 72% inhibition was recorded with turbidometric method of assessment of bacteriocin activity. However, bacteriocins when used in combination of 1:1 (v/v) did not result in increased inhibition. Key words: Bacteriocins, synergy, Lactobacillus sp., Bacillus sp., food spoilage agents.
Highlights
Despite modern advances in technology, the preservation of food is still a debated issue in developing as well as industrialized countries
Bacteriocins are antimicrobials produced mainly by lactic acid bacteria as well other genera, a property which can be exploited in food biopreservation
Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods
Summary
Despite modern advances in technology, the preservation of food is still a debated issue in developing as well as industrialized countries. Bacteriocins are antimicrobials produced mainly by lactic acid bacteria as well other genera, a property which can be exploited in food biopreservation. Bacteriocins from two producers namely Lactobacillus plantarum MTCC 1407 and Bacillus coagulans MTCC 492 were used in the present study.
Sign-in/Register to view highlights & summary 
Published Version (
Free)
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