Vol. 6, Issue 4 (2018)
In vitro control of food spoilage bacteria using bacteriocins from Lactobacillus acidophilus
Author(s): Garcha S
Abstract: Lactobacillus acidophilus is a lactic acid bacteria known for bacteriocin production. Bacteriocin are antimicrobials produced by lactic acid bacteria which retard the growth of other bacteria. L acidophilus NCDC 291 was used in the present work for bacteriocin production ability and efficacy to inhibit the growth of bacterial strains in the present work. Time course of bacteriocin production was determined initially by plotting the growth. Bacteriocin was harvested from different stages of growth and quantified by well diffusion assay. It produced 1000 AU/ml of the bacteriocin. Different concentrations of this bacteriocin was used to determine the inhibitory threshold against Bacillis, Erwinia and Pseudomonas strains. One log reduction of cells meaning 90% reduction in number of Bacillus, Erwinia and Pseudomonas was recorded with 5000 AU of bacteriocin produced by L acidophilus after 12h of co-incubation.