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Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Isolated From Cheese

By: Samreen Akhtar, Syed Kashif Nawaz, Faiza Zubair

Key Words: Lactobacillus pentosus, CFS, Bacteriocin, antimicrobial activity.

Int. J. Biosci. 17(6), 506-517, December 2020.

DOI: http://dx.doi.org/10.12692/ijb/17.6.506-517

Certification: ijb 2020 0127 [Generate Certificate]

Abstract

MRS agar was used for the isolation of Lactobacillus strain. This strain was recognized through biochemical tests and 16S rRNA ribotyping, as Lactobacillus pentosus. Its antibacterial effects were detected by utilizing cell free supernatant (CFS). Escherichia coli, Bacillus subtilis and Staphylococcus aureus were used as test strains. CFS showed antimicrobial activity against the test strains. CFS was treated with proteinases for the confirmation of loss of antimicrobial activity. Loss of antimicrobial activity on exposure to proteinases indicated the presence of bacteriocin in CFS. CFS was also studied for its antimicrobial effect at different temperatures and pH. Optimum antimicrobial effect was recorded at pH 7 and at temperature 45°C. The current study indicates the antimicrobial activity of strain of L. pentosus against E. coli, B. subtilis and S. aureus.

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Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Isolated From Cheese

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Samreen Akhtar, Syed Kashif Nawaz, Faiza Zubair.
Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Isolated From Cheese.
Int. J. Biosci. 17(6), 506-517, December 2020.
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