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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(10): 671-681
DOI: https://doi.org/10.20546/ijcmas.2019.810.076


Characterization of Vibriocin and Prospect of Co-Culture Method to Overcome the Diminishing Antibacterial Activity
V. H. Neha1, S. Visnuvinayagam2*, L. N. Murthy3, A. JeyakumariG. K. Sivaraman2 and M. M. Prasad2
1Molecular & Cell Biology, University of Texas at Dallas, W Campbell Rd, Richardson, Texas-75080, USA
2ICAR- Central Institute of Fisheries Technology, Cochin, Kerala, India
3Mumbai Research Centre of ICAR-CIFT, Vashi, Navi Mumbai, Maharashtra, India
*Corresponding author
Abstract:

The term ‘Vibriocin’ is specifically indicates the bacteriocin of Vibrio species. The present study reports the screening Vibriocin producing marine bacteria for food and aquaculture application. Out of 40 strains from Clam (Meretrix meretrix) species, screened against eight seafood borne pathogens, two Vibriocin producing bacteria were active against Staphylococcus aureus. Crude Vibriocin of these two isolates were subjected to salting-out for partial purification and exposed to different conditions i.e., pH, temperature and detergent for its antibacterial activity. After few successive subcultures for characterization and bulk production, its antibacterial activity was decreased slowly and exhibited minimal antibacterial activity. Further, when the isolates were co-culture with S. aureus resulting in regain of antibacterial activity. This study revealed that Co-culture method is an appropriate approach to regain the Vibriocin production in Vibrio species and marine environment is a potential source of Vibriocin producing bacteria which can be exploited for various applications such as food preservation and as a probiotic for aquaculture ponds to control the pathogenic bacteria.


Keywords: Vibriocin, Bacteriocin, Co-culture method, Antibacterial activity S. aureus
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How to cite this article:

Neha, V. H., S. Visnuvinayagam, L. N. Murthy, A. Jeyakumari, G. K. Sivaraman and Prasad, M. M. 2019. Characterization of Vibriocin and Prospect of Co-Culture Method to Overcome the Diminishing Antibacterial Activity.Int.J.Curr.Microbiol.App.Sci. 8(10): 671-681. doi: https://doi.org/10.20546/ijcmas.2019.810.076