Production, Purification, Stability and Efficacy of Bacteriocin from Isolates of Natural Lactic Acid Fermentation of Vegetables

By V. Joshi, Somesh Sharma, N. Rana. 2006

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Summary The antimicrobial activity of partially purified bacteriocin produced during naturallactic acid fermentation of carrot, radish and cucumber was assessed and characterized.Out of ten strains, the isolated strain CA 44 of Lactobacillus genus from carrot fermentationproduced bacteriocin with maximum antimicrobial activity against Escherichia coli , Staphy-lococcus aureus and Bacillus cereus, though it was more effective against E. coli than others . Bacteriocin was stable at up to 100 °C but its activity declined compared to that at 68 °Cand was completely lost at 121 °C. The maximum antimicrobial activity was retained with-in the pH range of 4–5, but it was adversely affected by the addition of papain. Bacteriocinwas also effective against B. cereus in different fruit products (pulp, juice and wine) indi-cating its potential application as a biopreservative in fruit products. Key words : antimicrobial, bacteriocin, lactic acid fermentation, Lactobacillus , Staphylococcus,Bacillus cereus

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Citations in the corpus

• Probiotic potential of lactic acid bacteria isolated from food samples: an in vitro study (2013, background): “A total of 17 samples of fresh foods (Joshi et al., 2006) were collected from the field and market of Ambala, Haryana.”