Received 5 March 2014
Received in revised form 19 March 2014
Accepted 22 August 2014
Available online 30 August 2014
Lactic acid bacteria (LAB), Biopreservation, Optimisation, Bacteriocin.
Prasad.M.P1*, Rekha Sethi2, Anand.M1, Sushant Shekhar1
1 Department of Microbiology, Sangenomics Research Lab, Domlur Layout, Bangalore- 560071, India.
*Corresponding author; firstname.lastname@example.org; Mob: +919844357929
ABSTRACT: Food Preservation is a continuous war against the microorganisms spoiling the food or making it unsafe causing various infections. Bacteriocins provide an alternative solution. With their relatively narrow spectrum of killing activity, they can be considered “designer drugs,” which target specific bacterial pathogens. Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Lactic acid bacteria derived bacteriocins are promising as food preservatives given their characteristics of having no taste, no odor, high stability, and specific activity against foodborne pathogenic and spoilage-causing bacteria. In the present study, bacteria producing bacteriocin have been isolated from natural food substances like curd, pickle, olive, butter milk and were screened for their activity against pathogenic microorganism. The optimisation of physical and chemical parameters was carried out to improve the production of bacteriocin by the microorganism. The Lactobacillus spp. showed an increased production of bacteriocin in the optimised condition which could be commercialised to meet the demand of bio-preservative.