Antimicrobial Activity Studies of Bactoriocin Produced by Lactobacilli Isolates from Carrot Kanji

摘要: Problem statement: In the present study, Staphylococcus aureus a causative agent of food poisoning is selected as test organism to study antimicrobial effect bacteriocin. S. produces number exotoxins and enterotoxins which enters body via contaminated causing illness. Approach: this case use antibiotics one ways treatment, but in addition if we advise such patients consume carrot kanji then it will cause better because naturally fermented beverage consisting microflora mainly Lactobacilli. Results: The Lactobacilli have ability produce compounds called Isolation bacteriocin was carried out from kanji. produced by dialysed used for further studies. well diffusion method activity, temperature, pH, enzymes on From diameter zone inhibition activity determined. sensitivity at different pH range showed that neutral greater than alkaline acidic pH. Upto 100°C 80% temperature increased upto 121°C reduced sharply 28%. Conclusion/Recommendations: alpha amylase, trypsin, catalase enzyme also studied shows positive results with trypsin remained unaffected.