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Objective: Bacteriocins are proteinaceus compounds produced by bacteria and have an inhibitory effect on the development of closely related species. In recent years, bacteriocins produced by thermophilic bacteria have attracted much attention because of their thermostability which is important for protection of heat-processed food. In this study, a bacteriocin, which is tentatively named as toebicin 218 produced by Geobacillus toebii strain HBB-218 was used against the growth of Bacillus coagulans DSM 1 and Geobacillus stearothermophilus DSM 22 in canned food. Methods: As bacteriocin producer Geobacillus toebii HBB-218 was incubated in liquid medium. After incubation cell-free culture supernatants were lyophilized to estimate activity of bacteriocin in supernatants. Toebicin 218 was tested on vegetative cells and endospores of indicator bacteria inoculated into canned corn, canned pea and tomato paste. B. coagulans DSM 1 and Geobacillus stearothermophilus DSM 22 were used as indicator bacteria. Viable bacterial cells of food samples were counted at different time intervals and compared with control plates. Results: In the experimentl performed using vegetative cells of B. coagulans DSM 1 and Geobacillus stearothermophilus DSM 22, lyophilised bacteriocin induced a gradual decrease in bacterial cell counts. After 24 hours, any viable cell was not observed. The same procedure was also tested with endospores of the bacteria in question. In the experimental set ups established with endospores, when the bacterial counts were examined it was seen bacterial growth was terminated within 2-7 or 7-15 days. Conclusion: According to the results of the study, Toebicin 218 has a potential to be used as a biopreservative in canned food against G. stearothermophilus and B. coagulans.

The Use of Bacteriocin Produced by Geobacillus toebii HBB 218 to Prevent the Growth of Bacillus coagulans and Geobacillus thermophilus in Canned Food