Isolation of bacteriocin producing bacteria from mango pulp and its antimicrobial activity

Abstract

The objective of the present study was to isolate, characterize, and identify the bacteriocin producing lactic acid bacteria (LAB) from mango pulp. Antimicrobial activity of the isolated strain was tested against with spoilage pathogens. The extracted antimicrobial compound was also tested for bactericin assay and antimicrobial properties against to pulp spoilage bacteria. The present work was also focused on effect of some physiological conditions like detergents, heat and pH, and enzymes. The antimicrobial compound was also tested for maintaining the decreased CFU during the pulp storage along with the chemical preservative Potassium Meta bisulphate (PMS). Total six bacterial isolates were isolated, out of all the six isolated strains one was selected for further work, which shows the probiotic characters like bacteriocin assay and antimicrobial properties. The extracted compound shows the decreased CFU used as preservative during the pulp storage when compared to a without any preservative and also to the chemical preservative. The proteinase K, pepsin shows the negative effect on the activity of extracted compound from Lactic acid bacteria. Although, enzymes like trypsin and α- chymotrypsin has no effect on bacteriocin, and there is no effect of surfactants on bactreiocin.The effect of pH on the culture supernatant was studied in range from 2 to 12. They are not changed under a wide pH range from 3 to 9, increased pH after 9 decreases the activity of the compound. The results obtained from this study the isolated lactic acid bacteria show the potent bacteriocin and antimicrobial properties that exerts in the usage of this compound as a preservative in mango or fruit pulp industry. Key words: Lactobacilli, Bacteriocin, Mango pulp, Antimicrobial activity, biopreservative.