ISSN: 0973-7510

E-ISSN: 2581-690X

V. Karthikeyan , P. Gnanamoorthy, A. Sakthivel, P. Bharadhirajan and A. Gopalakrishnan
1Center of Advanced Study in Marine Biology, Faculty of Marine Science, Annamalai University, Parangipettai – 608 502, India.
J Pure Appl Microbiol. 2013;7(3):2371-2378
© The Author(s). 2013
Received: 10/11/2012 | Accepted: 18/01/2013 | Published: 30/09/2013
Abstract

Bacteriocins are a special interest due to their potential value as natural preservative. The present study is a factual production of such bacteriocin from marine Lactobacillus sp. Lactic acid bacteria (LBA) was isolated from fish gut of the Sardinella longiceps and their density was found to be 4.8 x 107 respectively. Various pathogens were also isolated from pickle. LAB strains were optimized at different parameters and maximum bacteriocin production was at pH 5, temperature of 35°C, 3.5% of salt concentration with 24th hour of incubation period. Lactobacillus casei was screened as the most potential strain for both bacteriocin production as well as antimicrobial activity. FT-IR spectrum also confirmed the obtained protein as a bacteriocin. The present study has revealed that Lactobacillus strains from marine origin are having the potential properties as a biopreservatives especially in seafood industries with large scale production for commercial utilization.

Keywords

Antimicrobial activity, Bacteriocin, Lactic acid bacteria, Lactobacillus sp, FT-IR

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