Isolation, purification and characterisation of bacteriocin producing Lactobacillus species and its antimicrobial efficacy against food borne pathogens


Original Article

Author Details : R Anupama, Anusha Balasingh

Volume : 5, Issue : 2, Year : 2018

Article Page : 147-150

https://doi.org/10.18231/2394-5478.2018.0030



Suggest article by email

Get Permission

Abstract

Lactobacilli are a group of bacteria that are ubiquitous and contribute to the normal microbial flora of human beings. They are Generally Regarded as Safe (GRAS) and are not lethal to host. Bacteriocins are ribosomally synthesized antimicrobial peptides produced by Lactic Acid Bacteria (LAB) that exhibit antagonistic activity against food contaminating microorganisms and inhibit similar or closely related bacterial strains. Hence, these bacteriocins are considered bio-preservative and are demonstrated as food preservatives, as therapeutics for veterinary and medicinal uses or as phytosanitary means for plant protection. The present study involved isolation of Lactobacillus species from dairy samples, purification of bacteriocin and the study of antagonistic activity against food borne pathogens. The study showed that purified bacteriocin exhibited inhibitory activity against Escherichia coli and Shigella flexneri.

Keywords: Bacteriocin, Lactic Acid bacteria, Pathogens, Cell free supernatants


How to cite : Anupama R, Balasingh A, Isolation, purification and characterisation of bacteriocin producing Lactobacillus species and its antimicrobial efficacy against food borne pathogens. Indian J Microbiol Res 2018;5(2):147-150


This is an Open Access (OA) journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as appropriate credit is given and the new creations are licensed under the identical terms.







View Article

PDF File  


Copyright permission

Get article permission for commercial use

Downlaod

PDF File    


Digital Object Identifier (DOI)

Article DOI

https://doi.org/10.18231/2394-5478.2018.0030


Article Metrics






Article Access statistics

Viewed: 2214

PDF Downloaded: 1090