Abstract: The cell-free supernatant containing bacteriocin LABF1, produced by Lactobacillus plantarum LABF1, inhibits the growth of food borne bacterial pathogens viz., Listeria monocytogenes MTCC 657, Bacillus cereus MTCC 1272, Staphylococcus aureus MTCC 740, Salmonella typhi MTCC 531 and Escherichia coli MTCC 2939. Strain Lactobacillus plantarum LABF1 produces bacteriocin LABF1. A maximum total bacteriocin activity of 6400 AU/ml was recorded after 14 h in MRS broth. In MRS broth adjusted to pH=5.5, 6.0 or 6.5, an equal level of bacteriocin production of 6400 AU/ml was recorded. Optimal production (6400 AU/ml) was recorded in the presence of tryptone (20 g/L), a combination of tryptone and meat extract (12.5+7.5 g/L), or tryptone and yeast extract (12.5+7.5 g/L). In the presence of 20 g/L of sucrose and maltose yielded the activity levels of 6400 AU/ml. Increasing the Concentrations of 5.0 to 20g/L K2HPO4 or 2 to20g/L of KH2 PO4 had a negative effect on bacteriocin production. Concentration of 2.0 ml/L of tween80 yielded double activity (12800 AU/ml). Supplementing MRS with 1 ml/L or more Concentrations of glycerol reduced the production of bacteriocin. Growth in the presence of vitamins did not stimulate bacteriocin production.
Keywords: Bacteriocin, Lactobacillus plantarum, fish.
Title: Effect of medium components on bacteriocin production by Lactobacillus plantarum LABF1, isolated from fish
Author: Jayachitra . J
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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