In-vitro Antagonist Effect of Bacteriocins Isolated from Fermented Vegetables against Pathogenic Microorganisms | Chapter 1 | Research Advances in Microbiology and Biotechnology Vol. 6

 Fermented foodstuff are known as probiotics which hold healthy live microorganisms. These foods undergone effervescence process during that bacteria converts the starches and sugars in that bread into lactic acid and acetic acid. These snacks have high nutritional principles, easy to prepare and are inexpensive. The bacteriocins produced by lactic acid microorganisms (LAB) acts as antimicrobial substances or preservative component on fermented bread product. Fermented produce and fruits can be applyied as potential probiotics as many lactic acid bacteria are developed in them. The present study was aimed to confine bacteriocins from fermented carrots, cabbage and beetroot salads and to determine their enemy effect. The lactobacilli were isolated by inoculating in MRS broth news and were identified by Gram’s staining, action and biochemical tests and also antibacterial productiveness by agar well diffusion means. The sterile nutrient agar publishing was inoculated with Staphylococcus aureus (MTCC 11949), Bacillus subtilis (MTCC 10010), Escherichia coli (MTCC 9721) and Pseudomonas aeruginosa (MTCC 9800). The wells were show up inoculated radio and 104, 106 cells/ml of lactobacilli were filled. The plates were hatched at 370C for 24 hrs in honest position. The Lactic acid bacteria isolated from festered carrot, vegetable & beet root exhibited good antagonistic-bacterial activity against tested pathogenic microorganisms. The Lactic acid bacteria shy highly gram-ve microorganisms than gram +ve microorganisms. Fermented vegetable products are microbiologically cautious, nutritious, and flavourful; have attractive sensory characteristics; and maybe conveniently stored for lengthened periods without cooling. Numerous studies on probiotics have linked their use to improved stomach balance and function, lowered antitoxin cholesterol, boosted immunity, and a lower risk of colon malignancy, among additional health benefits.

Author(s) Details:

Sowjanya Pulipati,
Department of Pharmaceutical Biotechnology, Vignan Pharmacy College, Vadlamudi-522 213, Andhra Pradesh, India.

P. Srinivasa Babu,
Department of Pharmaceutical Biotechnology, Vignan Pharmacy College, Vadlamudi-522 213, Andhra Pradesh, India.

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