Use of Bacteriocin Producing Lactobacilli Strains from Fruits and Vegetables in Food Preservation

Abstract

Bacteria, that generates bacteriocin plays an important role in the
preservation of food. Lactobacilli strains that produced bacteriocin were acquired
from various vegetables and fruits from the markets of Multan, Pakistan. Bacterial
growth was observed on MRS broth as well as agar, which is a Lactobacilli-specific
media, and their metabolic activity as well as antibacterial activity against diverse
pathogens were investigated. The endeavor of bacteriocin at different parameters
i.e., pH, temperature, and proteolytic enzymes were explored for further validation
of bacteriocin generating Lactobacilli. These bacteria's antibiotic activity against
ampicillin, ciprofloxacin, streptomycin and tetracycline, was also tested. Ten
Lactobacilli strains were identified based on their morphology as well as
biochemical characterization and six were further selected to perorm study. Among
them, 80% strains exhibited inhibition zone and the significant zones were
illustrated by Ct2 isolate (14 mm) embracing E.coli (9473) and A3 isolate(14 mm)
against Enterobacteria spp. Bacteriocin ability of these designated strains was
maximum at 7 pH and 35ºC. T1 strain was sensitive to ciprofloxacin, ampicillin as
well as streptomycin although T2 strain was resistant to streptomycin, ciprofloxacin
as well as tetracycline. The most notable strains were identified for the preservation
of fruit juice, where Lactobacilli that produce bacteriocin inhibit the growth of other
bacteria that may spoil food.