Control of Food Spoilage Molds Using Lactobacillus Bacteriocins | Zendy

Seema Garcha | Zendy

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Control of Food Spoilage Molds Using Lactobacillus Bacteriocins

Author(s) -

Seema Garcha

Publication year - 2018

Publication title -

journal of pure and applied microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.149

H-Index - 16

eISSN - 2581-690X

pISSN - 0973-7510

DOI - 10.22207/jpam.12.3.39

Subject(s) - food spoilage , food science , bacteriocin , lactobacillus , chemistry , microbiology and biotechnology , biology , bacteria , fermentation , antimicrobial , genetics

Lactobacillus plantarum MTCC 9503 and Lactobacillus acidophilus NCDC 291 are known bacteriocin producers. Bacteriocin produced by them was quantified. The former produced 10,000 AU/ml and the latter produced 1000 AU/ml of bacteriocin. The effect of bacteriocin preparation on spore viability, spore germination and mycelial growth of laboratory isolates Aspergillus, Penicillium, Fusarium and Alternaria was investigated. 10,000, 15,000 and 20,00 AU of bacteriocin was used for in vitro studies. Plantarum bacteriocin was more effective than acidophilus bacteriocin in reducing spore viability. Spore germination in presence of bacteriocin was observed at 12h compared to 6h in the control run. Mycelial growth was significantly reduced in presence of different concentrations of bacteriocins of both the strains.

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