Abstract
Lactic acid producing bacteria was isolated from Whey. The isolated strain Lactobacillus fermentum KN02 was potent producer of bacteriocins. Bacterioicin produced by the isolate KN02 had a large spectrum of inhibition against food spoilage microorganisms (Escherchia coli, Staphylococcus aureus, Salmonella typhi, Proteus mirabilis,Pseudomonas aeuroginosa, Klebsiella pneumonia, Bacillus cereus). The bacterioicin inhibited the growth of pathogens but it showed high activity against Bacillus. The bacteriocins were found to be heat stable at 100°C. The maximum antimicrobial activity was retained within the pH range of 2, and completely affected by proteolytic enzyme (papain). Bacteriocins are used to control the frequent development of pathogens and spoiling microorganism in food and feed. Growth of L. fermentum KN02 was inhibited only by few antibiotics suggesting that the strain may be used as a probiotic by the individual receiving medical treatment. The new bacterioicin producing L. fermentum KN02 has been selected for identification and application of bacteriocins to food products (Milk and Mushroom) which reduces the growth of pathogens. The bacteriocins producers L. fermentum KN02 was identified on the basis of phenotypic analysis and 16S rRNA sequences. Key words: Lactic acid bacteria, Lactobacillus fermentum, bacteriocin, food spoilage microorganisms.
Highlights
The term Probiotic means „for life‟ is derived from the Greek language
The new bacterioicin producing L. fermentum KN02 has been selected for identification and application of bacteriocins to food products (Milk and Mushroom) which reduces the growth of pathogens
The present investigation highlights the isolation, characterization and activity of bacteriocin produced by L. fermentum KN02 from Whey
Summary
The term Probiotic means „for life‟ is derived from the Greek language. A probiotic is a live microbial feed supplement, which beneficially affects in the host animal by improving its intestinal microbial balance. Bacteriocins may be found in many Gram positive and Gram negative bacteria, those produced by LAB has received particular attention in recent years due to their potential application in the food industry as natural preservatives. Lot of studies have focused on the inhibition of spoilage and/ or human pathogen bacteria with vegetable foods and beverages by bacteriocins and their application appeared as a good alternative to chemical compounds and antibiotics. E. coli (MTCC 1687), S. typhi (MTCC 531), B. cereus (MTCC 1272), S. aureus (MTCC 96), P. mirabilis (MTCC 425), K. pneumonia (MTCC 530) and P. aeuroginosa (MTCC 1688) were procured from Microbial Type Culture Collection (MTCC), Chandigarh, India These pathogens were grown in nutrient broth and incubated at 37°C for 24 h. Wells (6 mm) were cut in Muller-Hinton agar plate and 150 μl of cell free culture supernatant (crude Bacteriocin) of the isolated strain was added into each well. The heat treated bacteriocin samples were assayed for antimicrobial activity
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