Isolation And Characterization Of Antibacterial Principles Elaborated By Leuconostoc Mesenteroides Cfr 2176

Kavita Iyer, P. (2005) Isolation And Characterization Of Antibacterial Principles Elaborated By Leuconostoc Mesenteroides Cfr 2176. [Student Project Report]

PDF 72-05_kavita.pdf Restricted to Repository staff only Download (2MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	<p align="justify">The present work is focused on isolation and characterization of bacteriocin from the potential isolate of Leuconostoc mesenteroides with antibacterial activity. Fourteen cultures of LAB were isolated from various variety of food samples and screened for antimicrobial activity. The LAB cultures isolated from various variety products in this study exhibited a broad spectrum of antimicrobial activity against pathogenic and spoilage bacteria and toxigenic fungi. The antimicrobial activity observed against Aspergillus flavus were remarkable. Both the isolates tested were able to inhibit the growth of these toxigenic fungi upto 100%. The bacteriocins are potent in inhibiting aflatoxin production also. The antimicrobial principle elaborated by Leuconostoc mesenteroides CFR2176 was a bacteriocin of low molecular mass of about 762 Da, as evidenced by mass spectroscopic studies. This low molecular mass probably explains for the high stability of the bacteriocin with respect to pH and temperature. Low molecular mass ensures the stability of the bacteriocin to adverse conditions such as high temperature and acidic environment with an evidence from the characterization studies. The mode of inhibitory action of Lactococcus lactis CFR 2177 and Leuconostoc mesenteroides CFR 2176 on cells of L. monocytogenes and Bacillus cereus may be attributed to lysis of cell membrane as evidenced by scanning electron microscopy and the effect was bactericidal. The bacteriocin produced by Leuconostoc mesenteroides CFR 2176 has the potential in replacing some of the chemical preservatives in various food products. The resistance to high temperature treatment and optimum activity at acidic conditions, assures the inhibition of several food pathogenic and spoilage organisms. Thus the LAB cultures have promising commercial application as reliable preservatives in food processing.</p>
Uncontrolled Keywords:	antibacterial principles Leuconostoc mesenteroides
Subjects:	600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Dec 2005
Last Modified:	28 Dec 2011 09:25
URI:	http://ir.cftri.res.in/id/eprint/232

Actions (login required)

View Item