Abstract
A new low molecular weight brevicin produced by Lactobacillus brevis NS01 has greater antimicrobial activity on Gram positive and negative food borne bacteria. This is stable at high temperature acidic to neutral pH, non proteolytic enzymes and organic solvents. The synergistic effect of brevicin with ethylenediaminetetraacetic acid (EDTA), sodium lactate (NaL) and potassium sorbate (KS) showed that better effect is with EDTA. Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) studies showed that the presence of aliphatic C-H stretching of fatty acids and this peptide has vinyl protons and β substituted aliphatic system. Their biopreservative efficacy was also proved using purified brevicin in milk and could control the bacterial growth in milk up to 18 days. Key words: Antimicrobial activity, biopreservation, brevicin, Gram negative, Gram positive bacteria, lactic acid bacteria.
Highlights
The empirical use of microorganisms and their natural products for the preservation of foods have been a common practice in the history of mankind (Galvez et al, 2007)
A new low molecular weight brevicin produced by Lactobacillus brevis NS01 has greater antimicrobial activity on Gram positive and negative food borne bacteria
To examine the activity units of brevicin, the crude extract as well as the purified form of protein was serially diluted two-fold with 0.1 M acetic acid. 50 μl from each dilution was added into the plates containing a lawn of B. coagulans and S. typhi
Summary
The empirical use of microorganisms and their natural products for the preservation of foods (biopreservation) have been a common practice in the history of mankind (Galvez et al, 2007). A new low molecular weight brevicin produced by Lactobacillus brevis NS01 has greater antimicrobial activity on Gram positive and negative food borne bacteria. The brevicin with antimicrobial activity against Gram negatives and positives were characterized, predicted their chemical structure and used as a biopreservative for milk to retard the bacterial spoilage.
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