A Study on Bacteriocin Producing Lactic Acid Bacteria with Antibacterial and Antioxidant Properties Isolated from Plant Wastes
2017
E.S. Challaraj Emmanuel | Apoorva Udayashankar | Jyoti Mishra
Lactobacilli are important organisms which are recognized for their fermentative ability as well as their health and nutritional benefits. Antimicrobial properties of Lactobacilli are of special interest in food industry. Lactobacillus sp., was isolated from plant sources. The isolate was biochemically identified and confirmed by 16SrRNA sequencing. The partial sequence was submitted in GenBank and was assigned with the accession number KX098332. The isolate was screened for antibacterial activity against several pathogenic organisms viz E.coli, Staphylococcus and Bacillus. The antibacterial activity was measured statistically and the results were significant. Further antioxidant activity and their bacteriocin activity was checked under normal mesophilic conditions. The isolate showed less inhibitory effect in the presence of 1% bile salt Sodium Deoxy Cholate in a 4 hour delay of growth. The crude extract containing the bacteriocin was extracted and subjected to FTIR. The functional groups were compared with standard Lactobacilli extract and was confirmed with the presence of relevant peaks that matched with the standard. The present study describes the possible ability of the Lactobacillus and is evident that it can be used as a probiotic that could withstand bile acids, a potent antioxidant and in controlling pathogenic forms of bacteria.
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