Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic

Research Article

**Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic**

Bacteriocin producing Lactobacillus acidophilus strain was isolated from the gut of marine prawn (Penaeus monodon). This bacteriocin has broad range of antibacterial activity against major food born pathogens. Maximum bacteriocin production was observed at temperature 50°C, pH 4 and 0.9% sodium chloride. The bacteriocin was purified by ammonium sulphate precipitate and ion exchange (DEAE cellulose) chromatography. Biochemically it was pure protein moiety and its molecular weight was 2.5 KDa. This study revealed the possibility of using bacteriocin as a food preservative and the L. acidophilus strain as probiotic.

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V. Karthikeyan and S.W. Santhosh, 2009. Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic. Pakistan Journal of Nutrition, 8: 335-340.

DOI: 10.3923/pjn.2009.335.340

URL: https://scialert.net/abstract/?doi=pjn.2009.335.340

Pakistan Journal of Nutrition

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V. Karthikeyan

S.W. Santhosh

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Research Article

**Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic**

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