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Abstract
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Article Information:
Bacteriocin Production by a New Isolate of Lactobacillus rhamnosus GP1 under Different Culture Conditions
A.R. Sarika, A.P. Lipton and M.S. Aishwarya
Corresponding Author: SARIKA A R
Submitted: 2010 August, 15
Accepted: 2010 September, 01
Published: 2010 September, 25 |
Abstract:
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Bacteriocin producing Lactobacillus rhamnosus GP1 was isolated from Grape peel and
characterized. The bacteriocin had wide spectrum of inhibitory activity against test strains of pathogenic and
food spoilage micro organisms. The cell-free supernatant of L. rhamnosus inhibited the grow th of Bacillus
brevis, B. pumilus, B. subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Vibrio
harveyi, Acinetobacter sp. and Arthrobacter sp. The influence of culture conditions on the production of the
bacteriocin by L. rhamnosus was evaluated. Maximum bacteriocin activity of 1200 AU/mL was obtained in
MRS broth at 72 h at an initial pH of 6.0 in 30ºC. Increased bacteriocin production by L. rhamnosus GP1 was
noted when MRS broth was supplemented with yeast extract (0.1%), tween 80 (0.1%), MgSO4 (0.02% to
0.04%) and dextrose (2.0 to 3.0%). Addition of bacteriological peptone, beef extract, NaCl and SDS to the
culture medium however, reduced the production of bacteriocin. Results of sensitivity studies revealed
remarkable stability of the bacteriocin at different storage conditions, temperatures and pH tested.
Key words: Bacteriocin, characterization, culture conditions, Lactobacillus rhamnosus GP1, MRS broth, ,
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Cite this Reference:
A.R. Sarika, A.P. Lipton and M.S. Aishwarya, . Bacteriocin Production by a New Isolate of Lactobacillus rhamnosus GP1 under Different Culture Conditions. Advance Journal of Food Science and Technology, (5): Page No: 291-297.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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