Volume : 10, Issue : 7, JUL 2024




Preservation of foods during storage is considered important step in seafood industries. Hence the aim of this research is to analyze the effect of bacteriocin as bio-preservative agents against the seafood pathogens. Biopreservation using bacteriocin from two lactic acid bacteria, Lactobacillus acidophilus – L1 and Lactobacillus sporogenes – L2 against different food pathogens were studied in the present research. Bacteriocin from Lactic acid bacteria were purified using dialysis method; and SDS-PAGE analysis was carried out to identify the protein bands of bacteriocin. Antibacterial activity of bacteriocin concentrations was evaluated using standard agar well diffusion method. SDS-PAGE results of the purified fractions of L1 and L2 showed three distinct protein bands with molecular weight of 55kDa, 30kDa, 10kDa; and five distinct bands with molecular weight of 90kDa, 76kDa, 54kDa, 24kDa and 20kDa respectively. Antibacterial activity test results of L1 bacteriocin revealed inhibitory zones ranging from 13.9mm to 19.3mm against all test bacterial cultures. And L2 bacteriocin exhibited inhibitory zones ranging from 14.9mm to 20.3mm against all test bacteria. The inhibitory effect of bacteriocins on the viable cells of food pathogens showed maximum cell inhibition. The bacteriocin exposed to Salmonella cells reduced maximum of about 90% followed by Staphylococcus aureus upto 86%. As future studies, the antibacterial action of the extracted nutraceutical compounds shall be increased by handling further purification techniques like chromatography and other methods. The hurdle factors need to be studied in detail as future study to identify the best combination factors for food preservation against food spoilage microorganisms.



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