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Preliminary characterisation of bacteriocin produced byLactobacillus acidophilus TS1 isolated from traditional dahi

Abstract

Antimicrobial activity of 79 strains ofLactobacillus isolated from indigenous dahi were tested against the indicator strains of food pathogens (Escherichia coli, Streptococcus faecalis, Staphylococcus aureus, Salmonella typhi). Among these only eleven isolates produced inhibition zones of variable size against indicator microorganisms. Later on, only one strain ofLactobacillus acidophilus (TS1) was found to produce a wider zone of inhibition against all indicator microorganisms. The antimicrobial activity of this strain was inactivated by the proteolytic enzyme proteinase K and trypsin but not by α-amylase and lipase thus confirming its proteinaceous nature. It also showed a wide range of thermostability from 70–121°C for 15 min and retained their antimicrobial activity over a wide range of pH (3–10). The addition of bacteriocin to the earlier growth phase showed pronounced inhibition againstE. coli, andStreptococcus faecalis, as compared toStaphylococcus aureus, andSalmonella typhi. The molecular weight of the substance was in the range of 7.5 kDa. This result suggested that bacteriocin might be useful as a biopreservative in different food commodities.

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Correspondence to Tariq Masud.

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Maqsood, S., Hasan, F., Masud, T. et al. Preliminary characterisation of bacteriocin produced byLactobacillus acidophilus TS1 isolated from traditional dahi. Ann. Microbiol. 58, 617 (2008). https://doi.org/10.1007/BF03175566

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Key words

  • lactic acid bacteria
  • Lactobacillus acidophilus
  • bacteriocin
  • dahi
  • biopreservation