Intl. J. Food. Ferment. Technol. 4(2): 121-128, December, 2014

©2014 New Delhi Publishers. All rights reserved

DOI Number: 10.5958/2321-7111.2014.00006.7

Research Paper

Biopreservative activity of bacteriocin-producing lactic acid

bacteria isolated from fermented green gram batter

Rajeetha Mondal and Bandi Aruna*

Department of Microbiology, St. Francis College for Women, Begumpet, Hyderabad-500016, Andhra Pradesh, India

*Corresponding author: kaviliaruna@gmail.com

Paper No. 87

Received: 15 July, 2014

Accepted: 18 October, 2014

Published: 21 December, 2014

Abstract

The biopreservative property of bacteriocin produced by lactic acid bacteria (LAB) from fermented green gram batter was

investigated in apple juice and coconut water. LAB was isolated from fermented green gram batter using Man, Rogosa

and Sharpe (MRS) media. A total number of four isolates G1, G2, G3 and G4) were isolated from fermented green gram

batter. G1 and G2 were identified as Lactobacillus casie and G3 and G4 were identified as Streptococcus species according to

Bergeys Manual of Systemic Bacteriology. Antimicrobial activity of the bacteriocin produced by these strains was studied

at pH 5 and pH 7 by agar well diffusion method. The bacteriocin produced by these organisms inhibited the growth of

Pseudomonas aeruginosa , Staphylococcus aureus , Escherichia coli , Klebsiella species . The biopreservative efficacy of bacteriocins

of G1, G2, G3 and G4 was found both in apple juice and coconut water. The bacteriocins of G1, G3, and G4 exhibited

highest antagonistic activity at pH 5 and G2 at pH 7. In apple juice, Minimal Inhibitory Concentrational lactobacillus ,

streptococcus (MIC) bacteriocin was found to be 25 ul and in coconut water MIC of bacteriocin was found to be 400 ul.

Keywords: Bacteriocin, Lactic acid bacteria, Biopreservative, lactobacillus streptococcus.

Biological preservation implies a novel scientific hydrogen peroxide, carbon dioxide and bacteriocins.

approach to improve the microbial safety of foods,

Bacteriocins play a potential role as novel food

whichreferstotheuseofantagonisticmicroorganisms

preservatives and received greater attention as most

or their metabolic products to inhibit or destroy the

of them are heat stable and amenable to proteolytic

undesirable microorganisms in foods. The biological

inactivation, hence extending the shelf-life and

preservation of foods is considered to be safe and

enhancing the safety of food products (Holzapfel et

provide substantial health-benefits to man (Adams,

al ., 1995; Aymerich, 2000). Many bacteriocins have

1999). A number of factors have been identified to

been isolated and characterized, and found to exhibit

contribute to the antimicrobial activity of LAB, that

antibacterial activity against a range of pathogenic

have attracted attention in recent years because of

and food spoilage bacteria (Sakala et al., 2002; Cintas

their generally regarded as safe (GRAS) status and

et al ., 1995; O’Keeffe and Hill, 1999; Cleveland et

efficacy as natural biopreservatives which can find

al ., 2001). Nisin, produced by Lactococcuslactis , is

applications in the food and cosmetic industries

the most thoroughly studied bacteriocin to date

(Cleveland et al ., 2001; Daeschel, 1993; Riley and

and has been applied as an additive to certain

Wertz, 2002). These bacteria produce different

foods worldwide (Delves-Broughton et al ., 1996).

antimicrobials, such as lactic acid, acetic acid,