ISOLATION OF LACTOBACILLI FROM SOME TRADITIONAL FERMENTED FOODS AND VEGETABLES AND EVALUATION OF THE BACTERIOCINS

Abstract

Lactic acid bacteria are commonly used as natural food preservatives to improve the food safety and stability. These organisms produce certain antimicrobial substances such as bacteriocins. Bacteriocins are biopreservative agents with a potential of suppressing growth of some contaminant bacteria in foods. The present study was aimed to isolate and characterize bacteriocin producing Lactobacillus sp., from fermented foods, Dairy products and vegetables like Dosa batter, Idli batter, Curd, Cheese, milk, Butter, Cabbage and Cucumber. A total of 50 isolates were screened for bacteriocin activity. Lactobacillus isolate DB-1 showed the highest zone of inhibition against the test organisms. The bacteriocin was purified by Ammonium sulphate precipitation and ion exchange (DEAE cellulose) chromatography. The study revealed the possibility of using bacteriocin as a food preservative.