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Abstract

STUDY OF BACTERIOCIN AND EPS PRODUCTION AND OPTIMIZATION USING NEW ISOLATES OF LACTOBACILLUS SPP

Dr. Madhavi D. Rane*, Ruchi Kaushal, Shahin Pathan and Samreen Sayyad

Abstract

A total of six isolates of Lactobacillus isolated from different samples. These isolates were identified by phenotypic and biochemical methods. Lactic acid bacteria play an important role in food fermentation and preservation either as natural micro flora or as starter culture in the dairy industry. Lactic acid bacteria displays numerous antimicrobial activities some strains of lactic acid bacteria have importance in general health, providing a beneficial micro flora in the intestinal tract and are able to synthesize Exopolysaccharides (EPS). Exopolysaccharides produced by lactic acid bacteria have gained few years because of their contribution and texture of food products. The EPS was produced in simplified synthetic medium and extracted with two volumes of ethanol after 24 h of fermentation. The quantity of EPS produced by isolate was 1.27g. The dialyzed EPS was used in Nuclear Magnetic Resonance (NMR). This is mainly due to the production of organic acids but also of other compounds, such as bacteriocins. Bacteriocins are natural peptides varieties of bacteria for the purpose of killing other bacteria. In present study bacteriocin producing Lactobacillus species were isolated from different samples and bacteriocin was produced from Lactobacillus by fermentation. After isolation of bacteriocin it was tested for antimicrobial activity against five food spoilage causing and human pathogenic bacteria. In antimicrobial assay bacteriocin has showed as a strong antimicrobial agent against all five bacteria by forming zone of inhibition of 15mm, 12mm, 13mm, 19mm and 15mm respectively. This study revealed the possibility of using bacteriocin as bio preservative to control food spoilage causing bacteria Lactic acid bacteria products obtained with their aid are characterized by hygienic safety, storage stability and attractive sensory properties.

Keywords: Bacteriocins, EPS, lactobacillus and lactic acid bacteria.


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