INHIBITORY EFFECT OF METABOLITES FROM PROBIOTIC Lactobacillus plantarum ON GROWTH OF FOOD BORNE PATHOGENS
P.Prema*, A.R.Arthi and P.Viji
ABSTRACT
Lactic acid bacteria commonly used as a natural food preservative to
improve the food safety and stability. These organisms produce certain
antimicrobial substance such as bacteriocins. The present study was
focused on isolation and characterization of bacteriocin producing
Lactobacillus plantarum from a grass silage samples. The isolates were
identified, based on characteristics of the strains of Lactobacillus
plantarum as present in Bergey’s manual of Systematic bacteriology,
the metabolite bacteriocin was extracted from the isolated strain and
the antagonistic activity was evaluated against food borne pathogens.
The bacteriocin producing strain, L.plantarum exhibited the highest
zone of inhibition (16mm) against Staphylococcus aureus. This study revealed that the
possibility of using bacteriocin as food biopreservative to control food spoilage organisms.
Keywords: Bacteriocin, L.plantarum, food borne pathogens and antagonistic activity.
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