International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 2 Number 4 (2013) pp. 67-73

Isolation and production of bacteriocin by marine Lactobacillus fermentum SBS001

Rajesh Singh*1, K. Sivasubramani1 , S. Jayalakshmi2 , S. Satheesh kumar3 and C.Selvi3

1Department of Zoology, Annamalai University, Annamalai Nagar-608 002, Chidambaram, Tamilnadu, India. 2CAS in Marine Biology, Annamalai University, Parangipettai-608 502, Tamilnadu, India. 3Smart BioSolutions, Research Institute, Chidambaram-608 001, Tamilnadu, India. *Corresponding Author: rajgenes@gmail.com

A B S T R A C T

Some Lactobacillus spp. are used industrially for the production of Yoghurt, Cheese, sauerkraut, pickles, beer, wine, cider, kimichi, chocholate and other fermented foods, as well as animal foods, such as silage. The present study the bacteriocin from Lactobacillus fermentum isolated was protein in nature with antimicrobial effects on some clinically important food borne pathogens. This strain was isolated from the marine water sample and they were cultivated on MRS agar and identified using biochemical methods. The potential strain was selected by the antimicrobial well assay method. In the present study the optimal growth conditions for bacteriocin production were found to be at pH 9, 35ºC, 2% salinity, glucose-1.0% as carbon source, 0.5% sodium nitrate as nitrogen source with 24hrs incubation. The protein bands were observed using SDS-PAGE and their molecular weight ranging from 78KDa. This reveals the potential application of bacteriocin produced by L.fermentum as a protective culture for the improvement of the microbial safety of fermented foods and reduction in food contamination which causes illness to human beings. The present study thus confirmed the possibility of using the strain L. fermentum as a biopreservative and a probiotic.

Keywords

Marine Lactobacillus fermentum; optimization; antimicrobial activity; SDS-PAGE.