Study on bacteriocin producing lactic acid bacteria from traditional South Indian foods
M Dhanalakshmi, V Bhanu Rekha, S Balakrishnan, A Sangeetha and T Dinesh Kumar
Lactic acid bacteria (LAB) are getting more attention now, since they are capable of producing bacteriocins with broad spectrum antimicrobial activity. Two common fermented traditional food in all south Indian food schedule are curd and idly mix (i.e. batter) were used as a source for LAB isolation on DeManRogosa Sharpe (MRS) agar. Crude bacteriocin Productionby spot on lawn method and pure bacteriocin was extracted from the culture by solvent extraction method using chloroform. Bacteriocin assay was performed by with bacterial strains Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. with crude bacteriocin, crude extract adjusted pH6, crude bacteriocin mixed with tween -80 for efficient diffusion, Solvent extracted bacteriocin and bacteriocin heat treated at 70 0C. Solvent extracted bacteriocin has higher antimicrobial activity of 6.83 ±0.17, 5.67 ± 0.31, 6.17 ± 0.31, 6.83 ± 0.31 and 6.40 ± 0.26 respectively. Potent antimicrobial activity of this bacteriocin against all the five food borne organisms ensures the betterment of food industry.
M Dhanalakshmi, V Bhanu Rekha, S Balakrishnan, A Sangeetha, T Dinesh Kumar. Study on bacteriocin producing lactic acid bacteria from traditional South Indian foods. J Entomol Zool Stud 2019;7(5):310-312.