Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic


Authors

  • V. Karthikeyan Department of Biotechnology, School of Bioengineering, SRM University, Kattankulathur-603203, Tamilnadu, India
  • S.W. Santhosh Department of Biotechnology, School of Bioengineering, SRM University, Kattankulathur-603203, Tamilnadu, India

DOI:

https://doi.org/10.3923/pjn.2009.335.340

Keywords:

Antagonistic activity, bacteriocin, chromatography, L. acidophilus

Abstract

Bacteriocin producing Lactobacillus acidophilus strain was isolated from the gut of marine prawn (Penaeus monodon). This bacteriocin has broad range of antibacterial activity against major food born pathogens. Maximum bacteriocin production was observed at temperature 50°C, pH 4 and 0.9% sodium chloride. The bacteriocin was purified by ammonium sulphate precipitate and ion exchange (DEAE cellulose) chromatography. Biochemically it was pure protein moiety and its molecular weight was 2.5 KDa. This study revealed the possibility of using bacteriocin as a food preservative and the L. acidophilus strain as probiotic.

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Published

15.03.2009

Issue

Vol. 8 No. 4 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Karthikeyan, V., & Santhosh, S. (2009). Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic. Pakistan Journal of Nutrition, 8(4), 335–340. https://doi.org/10.3923/pjn.2009.335.340