Production and Characterization of Bacteriocin Produced by Lactobacillus Viridescence(NICM 2167)

Kp, Sure; Pv, Kotnis; Bhagwat, Prashant; Ranveer, R. C.; Dandge, Padma B.; Ak, Sahoo

doi:10.1590/1678-4324-2016150518

Cited by 12 publications

(8 citation statements)

References 19 publications

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“…In treatments with incubation temperatures of 30 and 37° C, the average growth of LAB strain Pr 4.3L was not significantly different, but optimal conditions were observed at 37°C. A previous study showed that Lactobacillus viridescence as an optimum bacteriocin producer grows at 37°C [10]. Similarly, other results stated that the best incubation temperature for LAB growth was 37°C [8].…”

Section: Growth Of Lab Strain Pr 43lmentioning

confidence: 79%

“…In the treatment with pH variations, the highest LAB growth was at pH 7. Furthermore, previous studies showed that the highest growth was also at pH 7 [10]. However, some showed that the best LAB growth was at pH 6.2 [5].…”

Section: Growth Of Lab Strain Pr 43lmentioning

confidence: 96%

“…Also, the suspension was adjusted at pH variations using 1 N of HCl and NaOH and then incubated at various temperature treatments for 36 hours. The pH range used was 4-8, while the incubation temperatures used were 30 and 37°C [10]. Cell biomass was measured using density with a spectrophotometer (OD 600 nm) [9].…”

Section: Optimization Of Lab Strain Pr 43l Growthmentioning

confidence: 99%

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The Effect of Temperatures and pH on Bacteriocin Activity of Lactic Acid Bacteria Strain Pr 4.3L From Peda Fish

Amarantini¹,

Prakasita²,

Cahyani³

2021

Advances in Social Science, Education and Humanities Research

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Lactic acid bacteria (LAB) produce bacteriocin, which is potentially administered as biopreservative. It is important to study bacteriocin continuously from an applied perspective. However, isolate LAB strain Pr 4.3L obtained from peda fish are known to produce antimicrobial compounds such as bacteriocin. Therefore, it is important to optimize the production of bacteriocin from these strains by examining the effect of incubation temperatures and pH on the activity of LAB strain Pr 4.3L. The biomass of lactic acid bacteria strain Pr 4.3L was grown in MRS broth medium with pH conditions of 4-8 which was adjusted using 1 N HCl and NaOH. Furthermore, the culture was incubated at 30 and 37°C for 36 hours, and the bacteriocin activity was tested for its inhibition against pathogenic bacteria (S.aureus ATCC 25923, S.typhi BPE 122.4 CCA and S.typhi NCTC 786) using agar well diffusion method. The treatment at 30°C on MRS broth medium with a pH of 7 is the best growth condition for bacteriocin production. Under these conditions, antimicrobial and bacteriocin activities are more inhibited than other treatments. This inhibition showed a broad-spectrum against indicator bacteria (S.aureus ATCC 25923, S.typhi BPE 122.4 CCA and S.typhi NCTC 786). Therefore, the results provided useful information on the potential of bacteriosinogenic LAB as a natural preservative.

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Section: Growth Of Lab Strain Pr 43lmentioning

confidence: 79%

Section: Growth Of Lab Strain Pr 43lmentioning

confidence: 96%

Section: Optimization Of Lab Strain Pr 43l Growthmentioning

confidence: 99%

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The Effect of Temperatures and pH on Bacteriocin Activity of Lactic Acid Bacteria Strain Pr 4.3L From Peda Fish

Amarantini¹,

Prakasita²,

Cahyani³

2021

Advances in Social Science, Education and Humanities Research

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“…It may not, however, be suitable for all peptides. For this reason, if the aforementioned method is unsuccessful, alternate options such as chemical solvents, ion exchange, and gel chromatography [ 86 ] could be explored. Ammonium sulphate has previously been used as an effective chemical solvent to precipitate peptides from bacterial cultures without destroying bioactivity [ 87 ].…”

Section: The Isolation Purification and Characterisation Of Bacteriocinsmentioning

confidence: 99%

Recipe for Success: Suggestions and Recommendations for the Isolation and Characterisation of Bacteriocins

Twomey

Hill

Field

et al. 2021

International Journal of Microbiology

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Bacteriocins are bacterially produced antimicrobial peptides. Although only two peptides have been approved for use as natural preservatives foods, current research is focusing on expanding their application as potential therapeutics against clinical pathogens. Our laboratory group has been working on bacteriocins for over 25 years, and during that time, we have isolated bacteriocin-producing microorganisms from a variety of sources including human skin, human faeces, and various foods. These bacteriocins were purified and characterised, and their potential applications were examined. We have also identified bioengineered derivatives of the prototype lantibiotic nisin which possess more desirable properties than the wild-type, such as enhanced antimicrobial activity. In the current communication, we discuss the main methods that were employed to identify such peptides. Furthermore, we provide a step-by-step guide to carrying out these methods that include accompanying diagrams. We hope that our recommendations and advice will be of use to others in their search for, and subsequent analysis of, novel bacteriocins, and derivatives thereof.

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“…In general, the three isolates demonstrated optimal inhibition activity against the tested bacteria after 24 and 72 h of incubation [37]. Also Kp et al(2016) [38] found protein concentration higher after 48 h of incubation than post 24 and 72 h from incubating. The highest inhibition zone was recorded at pH 6.5 at 35ᴼC after 24h of incubation.…”

Section: Figure (5): Ph Effects On Bacteriocin(s) Productions By Lactobacillus Plantarum H7 Isolatesmentioning

confidence: 99%

Antibacterial Activity of Bacteriocin Produced by Lactobacillus plantarum Isolated from Horse Milk

Alzahrani¹

2021

Int j pharm phytopharm res

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Lactic acid bacteria (LAB) effects are related to producing anti-microbial agents as bacteriocin. Our target is to isolate LAB from different horse milk samples and investigates its antimicrobial activities against many pathogenic bacteria. LAB was isolated from horse milk from Al-Taif city in Saudi Arabia on MRS medium. By agar well diffusion method, twelve LAB isolates demonstrated that the antibacterial activities against Grampositive bacteria S. aureus ATCCBAA977, ST. pneumonia ATCC49619, and E. coli ATCC35218, P. aeruginosa ATCC27853. According to the 16S rDNA sequence, the highest activity LAB isolate was presented in a gene bank such as Lactobacillus plantarum with an identity of 99% under accessory LBP 135401.1. The results showed that the incubation at 35 ° C for 24h at pH 6.5 were the best conditions for producing the largest quantity of bacteriocin.

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Production and Characterization of Bacteriocin Produced by Lactobacillus Viridescence(NICM 2167)

Abstract: The present study focused on the production optimization of bacteriocin by Lactobacillus viridescence NICM 2167 followed by its purification and characterization.

Cited by 12 publications

References 19 publications

The Effect of Temperatures and pH on Bacteriocin Activity of Lactic Acid Bacteria Strain Pr 4.3L From Peda Fish

The Effect of Temperatures and pH on Bacteriocin Activity of Lactic Acid Bacteria Strain Pr 4.3L From Peda Fish

Recipe for Success: Suggestions and Recommendations for the Isolation and Characterisation of Bacteriocins

Antibacterial Activity of Bacteriocin Produced by Lactobacillus plantarum Isolated from Horse Milk

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