Application of bacteriocins derived from Lactobacillus plantarum MTCC 1407 and Bacillus coagulans MTCC 492

Abstract

Bacteriocins are antimicrobials produced mainly by lactic acid bacteria as well other genera, a property 
which can be exploited in food biopreservation. However, narrow spectrum of activity of these 
bacteriocins is a limitation for their use in different food systems. Various approaches are being 
pursued to increase their antimicrobial efficacy like use of increased dosage, use of highly purified 
form in combination with other preservative techniques such as HPP, ultrasonic waves, use of a 
combination of bacteriocins, etc. Bacteriocins from two producers namely Lactobacillus plantarum 
MTCC 1407 and Bacillus coagulans MTCC 492 were used in the present study. Partially purified form of 
bacteriocin produced by them was tested individually as well as in combination with antimicrobial 
activity in liquid medium against food spoilage agents, Gram positive organisms such as 
Streptococcus thermophilus, Leuconostoc mesenteroides, Micrococcus flavus and also Gram negative 
organisms such as Escherichia coli and Pseudomonas aeruginosa. They were all susceptible to 
antimicrobial action of these bacteriocins, 26 to 72% inhibition was recorded with turbidometric method 
of assessment of bacteriocin activity. However, bacteriocins when used in combination of 1:1 (v/v) did 
not result in increased inhibition.