Effect of Temperature, pH, and Salt on Bacteriocin Activity Produced from Different Strains of Lactic Acid Bacteria (LAB)

Abstract

The present study was conducted to assess the effect of temperature, pH, and salt on bacteriocin activity produced from different strains of Lactic Acid Bacteria. On the basis of cultural, biochemical, physiological and morphological identification the Lactobacillus species were identified. Four species of Lactobacillus were isolated from homemade cheese, raw milk, dosa paste, sauce, and curd. Lactobacillus species isolated from the sampled food source include; Lactobacillus brevis, Lactobacillus plantarum , Lactobacillus fermentum, and Lactobacillus casei. The bacteriocins activity towards different levels of temperature, pH and salt was recoreded. The results showed that the highest bacteriocin activity was observed at 60�C for 180 min and the lowest bacterial activity was observed at 121�C for 20 min. L.plantarum(P2)� resported the maximum bacteriocin activity.The highest bacteriocins activity was reported at pH-6. Across different bacterial strains tested for pH stability, L. plantarum(P2) reported maximum bacteriocins activity. It was observed that bacteriocins produced from L. brevis reported highest salt tolerance. Across different bacterial strains tested for salt tolerence, L. brevis reported maximum bacteriocins activity. The bacteriocin produced from LAB in the current experiment show resistance to pH, heat, and different organic solvents, thus this bacteriocin opened the prospect for its utilization in preservation of food products.