Date of Publication :31st July 2021

Abstract: From the isolated species of LAB (Lactic Acid Bacteria) shows pronounced antibacterial activity between the initial logarithmic and stationary phase. The most enormous activity in the composed medium was achieved at pH of 7, incubation temperature 37°C and incubation period of 48 h under static condition. Supplementation of nutrients demonstrated that the huge quantities of bacteriocin and could be produced by addition of glucose (2%) manipulating the dextrose (2%) and NaCl (0.5%-2.0%). Since it displayed the increase in the activity from 981.25 AU/mL to 1139.74 AU/mL. The compound produced by LAB was wholly/partially inactivated by some of the proteolytic enzymes, which confirms their proteinaceous nature. The activity of bacteriocin producing, the organism is not dependent on the glycosylation because the antimicrobial activity of bacteriocin was unaffected by the α-amylase and other enzymes. The bacteriocin shows broad range of thermo stability from 37°C to 121°C for 30 minutes. The Folin’s Lowery method describes their concentration. The well diffusion assay showed the bacteriocin produced by LAB is inhibiting the growth of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus subtilis presenting a wide spectrum of inhibition. The antimicrobial activity of the proteinaceous compound namely bacteriocin or BLIS (Bacteriocin like inhibitory substance) produced by Lactobacilli isolated in this work are largely identified and have been found to have potential antimicrobial activities toward closely related bacteria and undesirable harmful microorganisms. On this account, they are helpful in the field of food preservation/safety or pharmaceutical applications and healthcare.

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