Utilization of Industrial Waste for the Production of Bio-Preservative from Bacillus licheniformis Me1 and Its Application in Milk and Milk-Based Food Products.

The bio-preservative efficacy of a partially purified
antibacterial peptide (ppABP) produced by Bacillus
licheniformis Me1 in an economical medium developed using
agro-industry waste was evaluated by direct application in
milk and milk-based food products. The addition of ppABP
in milk samples stored at 4 ± 2 °C and 28 ± 2 °C resulted in the
growth inhibition of pathogens Listeria monocytogenes Scott
A, Micrococcus luteus ATCC 9341, and Staphylococcus
aureus FRI 722. The shelf life of milk samples with added
ppABP increased to 4 days at 28 ± 2 °C, whereas curdling and
off-odor were noticed in samples without ppABP.
Furthermore, the milk samples with ppABP were sensorily
acceptable. Antilisterial effect was also observed in cheese
and paneer samples treated with ppABP. These results clearly
indicate that the ppABP of B. licheniformis Me1 can be utilized
as a bio-preservative to control the growth of spoilage
and pathogenic bacteria, thereby reducing the risk of foodborne
diseases.