Main Article Content

Abstract

Lactic acid bacteria (LAB) were isolated from raw and fermented products like milk, curd, batter and pickle. Out of 44
isolates, 16 species were identified. Among themPseudomonas aeruginosaBacillus cereus , Staphylococcus aureus, , Klebsiella
pneumoniawere dominant.Bacteriocin like inhibitory substance (BLIS) from the four isolates were tested against selected
pathogens of both gram positive and gram negativegroup. The proteins were fractionated by ion-exchange chromatography, using
DEAE- Cellulose .The Extracellular bacteriocin was purified from culture supernatant.The overall yield and activity was
maximum in the concentration of 80%.and the activity was inhibited by proteinase K, however it remained resistant to other
enzymes including protease activity in the culture supernatant shows 14mm, Ammonium sulphateprecipitatation80 % shows 16
and DEAE-Cellulose-Chromatography purification shows the maximum activity of 21mm.The molecular weight of the purified
bacteriocin was calculated to be about 31.0kDa.

Keywords

Bacteriocin Lactic acid bacteria Antimicrobial AgarWell diffusion assay

Article Details

How to Cite
S.S, M., S, V., G, R., & p, K. (2014). ISOLATION AND IDENDIFICATION OF LACTIC ACID BACTERIA FROM FERMENTED PRODUCTS AND ITS SPECTRUM OF INHIBITORY ACTIVITY. International Research Journal of Pharmaceutical and Applied Sciences, 4(1), 88-93. Retrieved from https://scienztech.org/index.php/irjpas/article/view/656