In the present study, the kinetics of growth and bacteriocin production by a Lactic acid bacterial (LAB) strain obtained from fermented radish was studied. The growth of the strain showing a short lag phase of 2 h and steady increase up to 24 h, attained maximum growth at stationary phase. The LAB strain produced maximum bacteriocin activity of 644.00 AU ml-1 at stationary phase of growth. The bacteriocin production of the strain under varied physiological conditions, such as pH, temperature and NaCl were evaluated. The maximum growth and bacteriocin production was observed at 6.5 pH and 37°C. Slight improvement in bacteriocin production was noted, when MRS broth was supplemented with 2% NaCl. The potential bacteriocin producing LAB strain was identified as Lactococcus lactis subsp. lactis R10 using 16S rRNA gene sequence.
Bacteriocin, Physiological characterization, Lactococcus lactis sub sp. lactis R10
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