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Isolation of Bateriocin from Lactobacillus Species and its Application as a Preservative in Dairy Products

Abstract

The supernatant fluid tested inhibitory assignment no longer most powerful in opposition to some lactic acid microorganism but additionally, in opposition to some pathogenic and meals-spoilage species, at the side of Clostridium, Listeria and Enterococcus. It used to be as soon as purified to homogeneity by the use of a single four-step process: a crude supernatant fluid purchased from early stationary-part subculture in MRS medium was once as soon as subjected to ammonium sulphate fractionation, CM-Sephadex cation-exchange chromatography, Phenyl-Sepharose hydrophobic chromatography and reverse-phase HPLC chromatography. The bacteriocin used to be produced constitutively at some factor of exponential development. It used to be as soon as bactericidal to sensitive cells and the bactericidal effect used to be now not produced with the help of cell lysis. The amino acid composition of the bacteriocin was once determined and no modified amino acid was once as soon as located among the residues recognized.

Shivani Kashyap

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