Abstract

PRODUCTION, PURIFICATION AND CHARACTERIZATION OF BACTERIOCIN FROM LACTOBACILLUS AND ITS ANTIBACTERIAL SPECTRUM.

Rushikesh Suryavanshi, *V. M. Ghorpade, Akash Phudbangi and Pradnya Zambare

ABSTRACT

The diversity of organisms capable of producing various types of antibacterial bacteriocins, to which the microbiota develops an impulsive spectrum of tolerance mechanisms to be susceptible under other pathogenic conditions. The bacteriocin has the ability to prevent the growth of pathogenic strains, and in its refined form, it serves as a preservative for food additives. In the process, the bacteriocin product is purified from Lactobacillus and lactobacillus and certains antimicrobial's narrow spectrum of action against a prevalent yet pathogenic strain of organisms. The bacteriocin precipitated by using ammonium sulphate is seperted by hydrophobic interaction with column chromatography. It has in the importance food and safety regulations for the preservation and development of undesirable microorganisms, and it also has biotechnological as well as clinical techniques.

Keywords: Bacteriocin, Lactic Acid Bacteria, Deman, Rogosa and Sharpe medium.