Characterization of Bacillus Spp. with Antibacterial Activity Isolated from Fermented Vegetables

Devi, S. V. M. (2010) Characterization of Bacillus Spp. with Antibacterial Activity Isolated from Fermented Vegetables. [Student Project Report]

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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:	The samples were collected from different place of Karnataka and the isolation was carried out by pour plating of heat treated fermented vegetables. The isolated strain are screened for antibacterial activity by seeded with the indicator strain Micrococcus luteus ATCC 9341 on NA. These 30 isolated cultures showing antibacterial activity were tested for Gram positive and catalase positive. Stain from these 10 cultures selected were subjected to biochemical, and physiological tests. In case of pathogenecity test (Lecithinase, Hemolysis), the isolates KK2, OK2, WK2, QK1 and QK2 were pathogen and others were non-pathogen. The proteolytic inactivation studies showed that the antimicrobial compounds of the isolates KK1, KK3, RK2 and QK1 were not inactivated by trypsin and papain. Gelatin hydrolysis test showed KK2, WK2, RK1, RK2 and QK1were able to degrade gelatin. In Chromogenic assay studies, except KK2 all other isolates showed negative result. The other isolates which showed negative result may produce antibiotics having target of action other than cell wall. The morphological studies showed that they were rod shaped. Rate of growth was examined at different temperatures (45°C, 55°C & 65°C) and pH (2, 4, 8& 10). Among the isolates, KK2 strain alone grew well at all the three temperatures. All the strains grew at pH 8 and 10, but not at 2 and 4. The technological properties showed that the isolates possess the ability to hydrolyze casein and starch. Isolates KK1, KK2, WK2, RK1, QK1, and QK2 possess the ability to degrade phytase. Ammonium sulphate precipitation showed an increased inhibitory spectrum activity against the indicator strain. From the above analysis it was found that the isolates KK1, KK3, RK1, and RK2 were found to be potent isolates and used for further studies. It was found that they can be used as food additive and food preservative.
Uncontrolled Keywords:	antibacterial properties; fermented vegetables; Bacillus;
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2010 10:47
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9478

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