Abstract
Bacteriocin produced by Lactobacillus lactis strain isolated from the marine environment, showed broad range of antibacterial activity against some major food borne pathogens. Maximum bacteriocin production was observed at 30°C, pH 6.0 and 1.5% sodium chloride solution. The enzymes α-amylase, DNase, RNase and lipase had a positive effect on bacteriocin production. Proteinase K and pepsin strongly inhibited bacteriocin production. Among detergents, Sodium dodecyl sulphate (SDS), Tween 80 and Tritone X-100 stimulated bacteriocin production. EDTA and urea strongly inhibited bacteriocin production. The bacteriocin was purified by ammonium sulphate precipitation and ion exchange (DEAE cellulose) chromatography. The molecular weight was 94 kDA. The purified bacteriocin showed strong cytotoxicity in brine shrimp lethality assay and the LC50 value was 21.54 µg/ml. The study revealed the possibility of using the bacteriocin as a food preservative and the L. lactis strain as a probiotic. Key words: Bacteriocin, Lactobacillus lactis, lactic acid bacteria, cytotoxicity, antagonistic activity.
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