Production and Characterization of Bacteriocin Produced by Lactobacillus Viridescence(NICM 2167)
作者： Sure KP , , Kotnis PV , Bhagwat PK , Ranveer RC
DOI: 10.1590/1678-4324-2016150518
关键词:
摘要: The present study focused on the production optimization of bacteriocin by Lactobacillus viridescence NICM 2167 followed its purification and characterization. bacteriocins are antimicrobial peptides produced many Gram positive negative bacteria.The LAB (lactic acid bacteria) received attention in recent years due to their potential application as natural preservatives food. Bacteriocinproduced showed broad range activity against food borne pathogens. Production parameters were optimized showing highest bacteriocinin MRS broth with pH= 7.0 incubated at 37°C for 48 h. Bacteriocin was purified two steps involving ammonium sulphate precipitation gel filtration using Sephadex G-100. Purified single band SDS-PAGE molecular weight 8.3 kDa. This stable over wide pH (4-10) well temperatures (4°C-121°C) suggesting it a potent candidate preservation various foods.
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