PRODUCTION AND PARTIAL PURIFICATION OF LACTOCIN PRODUCED FROM LACTOBACILLUS LACTIS AND ITS BACTERICIDAL ACTIVITY AGAINST FOOD SPOILING BACTERIA

Abstract

The antimicrobial activity of partially purified bacteriocin produced from raw milk samples against common food spoiling pathogens including Klebsiella pneumoniae, Staphylococcus aureus, Bacillus subtilis and bacillus cereus were assessed and characterized. To test the bactericidal effect of lactocin, various concentrations of pH were used. Bactericidal activity was estimated using agar well diffusion technique by concentration of 25µL, 50µL, 75µL and 100µL. The bacteriocin of Lactobacillus lactis at pH 4 shows high bactericidal activity against Klebsiella pneumonia. While at pH 7, it shows high bactericidal activity against Bacillus subtilis and Klebsiella pneumonia, followed by high bactericidal activity against Bacillus subtilis at the pH 9. This activity indicates its potential application as a biopreservative in various food products.