alexa Isolation of Lactic Acid Bacteria (Lab) Producing Bacte
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article

Isolation of Lactic Acid Bacteria (Lab) Producing Bacteriocin from Piyush and Aagal (Kokum Concentrate)

Sankarankutty M* and Palav S

PG Department of Food Science & Nutrition, SNDT Women’s University, Juhu, Mumbai – 400049, India

*Corresponding Author:
Sankarankutty M
PG Department of Food Science & Nutrition
SNDT Women’s University, Juhu
Mumbai – 400049, India
Tel: 9819546418
E-mail: [email protected]

Received date 12/05/2016; Accepted date 27/05/2016; Published date 30/05/2016

 

 

Abstract

Lactic acid bacteria (LAB) being probiotics act as starter cultures in a variety of traditional food preparations. They possess the capability to produce antimicrobial compounds such as hydrogen peroxide, diacetyl, organic acids and bacteriocins. Bacteriocins in recent years have gained interest as a natural preservative in the production of food to enhance shelf life. The present study aims to isolate lactic acid bacteria with bacteriocin producing capability, from piyush and aagal. 10 samples of piyush & 10 aagal samples from different areas in and around Mumbai were screened for the presence of lactic acid bacteria. Bacteriocin producing LAB was isolated from Piyush. The isolate was found to be a Gram positive cocco bacillus, oxidase positive and catalase negative. The cell free supernatant of the isolate showed antimicrobial activity against the common food borne pathogens S.aureus, S.typhi, E.coli, K.pneumoniae, C.sakazakii, Pseudomonas and L.plantarum. It showed highest activity against the food pathogen Cronobacter sakazakii. The bacteriocin was precipitated using 1N HCl. It was found to be stable at 100ºC for 60 min and its activity was highest under acidic conditions. It was affected by proteolytic enzyme (trypsin). The bacteriocin was able to reduce the growth of pathogens when applied to food product (pedha). Further study of bacteriocin may be carried out to explore the possibility of its use as a food bio preservative for enhancing the shelf life of food products.

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