Evaluation of antimicrobial activity of yeast protein against clinical isolates
Prasad. M. P
Preservative and antimicrobial agents are required to ensure that manufactured foods remain safe and unspoiled with that they get fermented to producer higher quality of food products. In the present study yeasts have been isolated from different sources and their antimicrobial activity has been studied so that the yeast isolates can a play a role in inhibiting the pathogenic microorganisms along with fermentation of the food production due to which the food can be preserved for a longer period of time. The antimicrobial activity for each of the isolate was checked against B.subtilis, Pseudomonas, E.coli, Klebseilla, Salmonella, Serratia, Staphyloccous, Streptococcus. Isolate 1 and 5 showed antimicrobial activity against most of the pathogens and had a greater zone of inhibition. Klebseilla was inhibited by all the isolates proving that S.cerevasiea can be used as of the antimicrobial agent against klebseilla. The proteins were purified from the isolates which showed better inhibition activity and they were checked whether the proteins were produced extracellular or intracellular. It was found that most of the intracellular proteins had a greater impact on the inhibition of the microorganisms and the phosphate buffer B method for the purification of the protein had a improved inhibition when compared to the other methods used to purify the proteins.