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Bacteriocin Production by a New Isolate of Lactobacillus rhamnosus GP1 under Different Culture Conditions

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Relation http://eprints.cmfri.org.in/10145/
 
Title Bacteriocin Production by a New Isolate of Lactobacillus rhamnosus
GP1 under Different Culture Conditions
 
Creator Sarika, A R
Lipton, A P
Aishwarya, M S
 
Subject Bioactive compound
 
Description Bacteriocin producing Lactobacillus rhamnosus GP1 was isolated from Grape peel and
characterized. The bacteriocin had wide spectrum of inhibitory activity against test strains of pathogenic and
food spoilage micro organisms. The cell-free supernatant of L. rhamnosus inhibited the grow th of Bacillus
brevis, B. pumilus, B. subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Vibrio
harveyi, Acinetobacter sp. and Arthrobacter sp. The influence of culture conditions on the production of the
bacteriocin by L. rhamnosus was evaluated. M aximum bacteriocin activity of 1200 AU/mL was obtained in
MRS broth at 72 h at an initial pH of 6.0 in 30ºC. Increased bacteriocin production by L. rhamnosus GP1 was
noted when MRS broth was supplemented with yeast extract (0.1%), tween 80 (0.1%), MgSO4 (0.02% to
0.04%) and dextrose (2.0 to 3.0%). Addition of bacteriological peptone, beef extract, NaCl and SDS to the
culture medium however, reduced the production of bacteriocin. Results of sensitivity studies revealed
remarkable stability of the bacteriocin at different storage conditions, temperatures and pH tested.
 
Date 2010
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/10145/1/Lipton_AJFST_2_5_291-297_2010.pdf
Sarika, A R and Lipton, A P and Aishwarya, M S (2010) Bacteriocin Production by a New Isolate of Lactobacillus rhamnosus GP1 under Different Culture Conditions. Advance Journal of Food Science and Technology, 2 (5). pp. 291-297.