Purification and Characterization of Bacteriocin Produced by Lactobacillus plantarum Isolated from Cow Milk

Abstract

3 Abstract: Bacteriocin producing Lactobacillus plantarum strain isolated from raw cow's milk samples, showed broad range of antibacterial activity against food borne pathogens. The bacteriocin was purified in two step procedure involving ammonium sulfate precipitation and gel filtration (Sephadex G-100 column). The molecular weight of the purified bacteriocin was found to be 9.5 kDa by SDS-PAGE. It showed high thermal stability (up to 121°C) and was active over wide range of pH (3 to 11) and complete inactivation in the presence of trypsin enzyme. The study revealed the possibility of using bacteriocin as a food preservative and the L. plantarum as probiotic.