Isolation and characterization of bacteriocin produced by Lactobacillus fermentum LBC 1

Abstract

The lactic acid bacteria are used industrially for the production of Yoghurt, Cheese, sauerkraut, pickles, beer, wine, cider, kimichi, chocholate and other fermented foods, as well as animal foods, such as silage. In the present study the bacteriocin isolated from Lactobacillus fermentum LBC1 was protein in nature with antimicrobial effects on some important food borne pathogens. This strain was isolated from the cheese sample and they were cultivated on MRS agar and identified using biochemical methods. The extracted crude bacteriocin was also tested for some physiological conditions heat, pH and enzymes. The crude bacteriocin of Lactobacillus fermentum LBC1 exhibited no effect on the proteinase-K and Trypsin. and active at 100 °C. The crude proteins showed the residual activity remain at pH 3.0 to 9.0 ranges.