Advertisement

Journal of Food Science and Technology

, Volume 52, Issue 9, pp 5808–5816 | Cite as

A study on characterization of new bacteriocin produced from a novel strain of Lactobacillus spicheri G2 isolated from Gundruk- a fermented vegetable product of North East India

A novel bacteriocin production from Lactobacillus spicheri G2
  • Neha GautamEmail author
  • Nivedita Sharma
Original Article

Abstract

Bacteriocin producing Lactobacillus spicheri G2, isolated from Gundruk - a traditional fermented vegetable product of North East India. L. spicheri G2 identified by morphological, biochemical techniques followed by 16S rRNA gene technique. The 16Sr RNA sequence of bacteriocin producer is registered in NCBI under accession no. JX481912. The bacteriocin producing potential of L. spicheri is being reported for the first time in the present investigation. Bacteriocin of L. spicheri G2 showed strong antagonism against food spoiling and pathogenic bacteria viz. Listeria monocytogenes, Staphlococcus aureus, Clostridium perfringens, Streptococcus mutans, Lactobacillus plantarum, Leuconostoc mesenteroides and Bacillus cereus. Bacteriocin production of L. spicheri G2 was enhanced by optimization of production time, pH of medium and incubation temperature by following one variable at a time method. Maximum bacteriocin activity (2000 AU/ml) was recorded in MRS broth at 34 h with an initial pH of 4.0 after incubating at 35 °C. The bacteriocin was purified by single step gel exclusion chromatography. Molecular weight of this novel bacteriocin was determined by SDS PAGE which was found to be 43 kDa. Purified bacteriocin was found resistant to high temperature and varied pH range but sensitive to proteolytic enzymes like trypsin and proteinase k, the characters desirable for food preservation.

Keywords

Bacteriocin GRAS Gundruk L. spicheri Lactic acid bacteria Trypsin 

References

  1. Balgir PP, Bhatia P, Kaur B (2010) Sequence analysis and homology based modeling to asses structure-function relationship of pediocin CP2 of Pediococcus acidilactici MTCC 5101. Indian J Biotechnol 9:431–434Google Scholar
  2. Barefoot SF, Klaenhammer TR (1983) Detection and activity of Lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Appl Environ Microbiol 45(6):1808–1815Google Scholar
  3. Cleveland J, Montville TJ, Nes IF, Chikindas ML (2001) Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71:1–2CrossRefGoogle Scholar
  4. Hata T, Alemu M, Kobayashi M, Suzuki C, Nitisinprasert S, Ohmomo S (2009) Characterization of a bacteriocin produced by Enterococcus faecalis N1-33 and its application as a food preservative. J Food Prot 72:524–530Google Scholar
  5. Kandler O, Weiss N (1986) Genus Lactobacillus beijernick. 1901. Bergey’s Manual of systematic. Bacteriology 2:1209–1234Google Scholar
  6. Kimura H, Sashihara T, Matsusaki H, Sonomoto K, Ishizaki A (1998) Novel bacteriocin of Pediococcus sp. ISK-1 isolated from well – aged bed of fermented rice bran. Ann. New York Acad Sci 864:345–348CrossRefGoogle Scholar
  7. Kumar R, Vadhera DV (1980) Gel permeation and ion exchange chromatography. Analytical and purification techniques in Microbiology. Lab Manual, Department of Microbiology, Punjab University, Chandigarh, p 91Google Scholar
  8. Lade HS, Chitanand MP, Gyananth G, Kadam TA (2006) Studies on some properties of bacterocins produced by Lactobacillus species isolated from agro-based waste. Int J Microbiol 2:1Google Scholar
  9. Lucose F, Sundar K, Shetty PH (2012) Process improvement to enhance the nutritional quality of indian fermented food (Gundruk). Int J Hum Gen Med Biotechnol Microbiol Stud 1(2):2319–1732Google Scholar
  10. Motta AS, Brandelli A (2002) Characterization of an antibacterial peptide produced by Brevibacterium lines. J Appl Microbiol 92:63–70CrossRefGoogle Scholar
  11. Oh S, Kim SH, Worobo RW (2000) Characterization and purification of bacteriocin produced by a potential probiotic culture L. acidophilus 30SC. J Dairy Sci 83(12):2747–2752CrossRefGoogle Scholar
  12. Paik HD, Bae SS, Park SH, Pan JG (1997) Identification and partial characterization of Tochicin, a bacteriocin produced by Bacillus thuringeinsis subsp. tochigiensis. J Ind Microbiol Biotechnol 19:294–298CrossRefGoogle Scholar
  13. Register F (1988) Nisin preparation affirmation of GRAS status as a direct human food ingredient. Food Reg 54:11247–11251Google Scholar
  14. Sharma N, Kapoor G, Neopaney B (2006) Characterization of a new bacteriocin isolated from a novel isolated strain Bacillus lentus NG 121. Antonie Van Leeuwenhoek 89:337–343CrossRefGoogle Scholar
  15. Sharma N, Kapoor R, Gautam N, Kumari R (2011) Purification and characterization of bacteriocin produced by Lactobacillus sp. A75 isolated from fermented chunks of Phaseolus radiata. Food Technol Biotechnol 49(2):169–176Google Scholar
  16. Sharpe ME (1979) Identificación of the lactic acid bacteria. In: Skimmer FA, Lovelock DW (eds) Identification methods for microbiologists. Soc. Appl Bacteriol. Technical series no Academic Press, London, pp 246–255Google Scholar
  17. Voet D, Voet J (2004) Three dimensional structure of proteins. Biochemistry 3rd (ed). Wiley, pp 265–268Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  1. 1.Microbiology Research Laboratory, Department of Basic SciencesDr. Y. S. Parmar University of Horticulture and ForestrySolanIndia
  2. 2.Department of Biotechnology and MicrobiologySt. Bede’s CollegeShimlaIndia

Personalised recommendations