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

Syeda Fatima Zehra, Umaima Rubbani, Sara Janiad, Atia Iqbal

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.