Bacteriocin Profiling of Probiotic Lactobacillus spp. Isolated from Yoghurt

Authors

  • Monzur Morshed Ahmed Senior Scientific Officer and Head Industrial Microbiology Laboratory Institute of Food Science and Technology (IFST) BCSIR, Dhanmondi, Dhaka- 1205
  • Abhijit Chowdhury Industrial Microbiology Laboratory, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205
  • Roly Malaker Department of Microbiology, Stamford University, Dhaka
  • Md. Nur Hossain Industrial Microbiology Laboratory, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205
  • Md. Fakruddin Industrial Microbiology Laboratory, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205
  • Rashed Noor Department of Microbiology, Stamford University, Dhaka

DOI:

https://doi.org/10.7439/ijpc.v3i3.46

Abstract

Bacteriocin producing Lactobacillus spp. isolated from yoghurt, showed wide range of antimicrobial activity against some major food borne pathogens. Antimicrobial assay was conducted by modified agar overlay method and well diffusion method. Isolate 3 showed highest (42 mm) antimicrobial activities and isolate 4 showed lowest (15 mm) antimicrobial activities against test organisms. Bacillus subtilis showed the highest and Staphylococcus aureus showed the least susceptibility to the bacteriocins of isolated Lactobacillus spp. Cell extract and culture supernatant of isolates also showed antimicrobial activity. Bacteriocins were isolated from cell lysate of Lactobacillus spp. and separated by SDS-PAGE. All the isolates produced bacteriocins of 94 kDa, 60 kDa and 45 kDa molecular weight intracellularlyand crude extracts of these bacteriocins showed considerable antimicrobial activity against test pathogens. This study revealed the possibility of bacteriocin as bio-preservatives for food stuffs.

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Published

2013-08-14

Issue

Vol. 3 No. 3 (2013): Jul- Sep

Section

Research Articles

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How to Cite

1.
Bacteriocin Profiling of Probiotic Lactobacillus spp. Isolated from Yoghurt. Int J of Pharm Chem [Internet]. 2013 Aug. 14 [cited 2026 Feb. 16];3(3):50-6. Available from: https://ssjournals.co.in/index.php/ijpc/article/view/1308
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