ABSTRACT

Bacteriocin, are considered as potent antimicrobial agent against multi drug-resistant (MDR) pathogen. Using selective media, Lactobacillus spp. was isolated from commercially available yogurt. Lactobacillus spp were isolated using De Man, Rogosa, and Sharpe (MRS) agar media. Various types of bacteriocins have been chemically, biochemically, and genetically described. Gram staining was used to identify the morphology of the Lactobacillus spp. Catalase, oxidase, MRVP, and indole test have all been used to identify it biochemically. The antibacterial activities of Lactobacillus spp. against the host bacterium P. aeruginosa were confirmed using the agar well diffusion method. The result of antimicrobial activity was measured by the arbitrary unit (AU/ml) of the zone of inhibition. Bacteriocin protein minimizes the usage of chemical preservatives and may be used as a bio-preservative in the food sector in the future. In food industry alternative to chemical preservatives bacteriocin is used as a natural preservative, nisin is the only bacteriocin that has been officially approved as a food preservative by regulatory agencies. Bacteriocins, with their broad or narrow spectrum effectiveness against antibiotic-resistant bacteria, could be a potential solution to this global problem. Keywords: Lactobacillus spp, Bacteriocin, Nisin, Antagonistic activity, Bio-preservation
Publication date: 01/11/2023

https://ijbpas.com/pdf/2023/November/MS_IJBPAS_2023_7590.pdf

Download PDF
https://doi.org/10.31032/IJBPAS/2023/12.11.7590