BIO-PRESERVATION OF PROCESSED FOOD PRODUCTS USING POTENTIAL FOOD GRADE MICRO-ORGANISMS ISOLATED FROM TRADITIONAL ALCOHOLIC BEVERAGES OF HIMACHAL PRADESH
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Date
2017-11
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UHF,NAUNI
Abstract
ABSTRACT
In the current study, an attempt was carried out to isolate most efficient bacteriocinogenic microorganisms
from unexplored traditional alcoholic beverages for their screening, identification, optimization to
enhance the maximum bacteriocin production and purification, characterization of purified bacteriocin and its
application in food bio-preservation. In total, 80 microbial strains, were isolated from different traditional
alcoholic beverages on different media and were tested for their antagonistic activity against five food borne
pathogens by bit/disc method. Among them, 20 isolates were further selected on the basis of their wide
inhibitory spectrum against tested pathogens. Out of 20 isolates, 4 isolates were selected for further study based
upon their hyperbacteriocin activity. These isolates were identified as SM6- Lactobacillus brevis |MF443391|,
ChM3- Brevibacillus parabrevis |MF443389|, DM2- Brevibacillus agri |MF443390|, GM1- Brevibacillus
formosus GM1 |MF459651| by 16S rRNA gene technique. The selected isolates were tested for different
probiotic attributes by evaluating acid tolerance, bile salt tolerance, auto-aggregation, adhesion to hydrocarbons,
co-aagregation and cumulative probiotic potential. Lactobacillus brevis SM6 was selected further for the
purification of bacteriocin by SDS PAGE and its molecular weight was found to be 4.8 kDa. Activity units of
purified bacteriocin increased from 2×103 AU/ml (in crude bacteriocin) to 8×103 AU/ml. Purified bacteriocin of
Lactobacillus brevis SM6 was further characterized by studying the effect of temperature, pH, proteolytic
enzymes and storage stability. Purified bacteriocin showed maximum activity against selected pathogen at
neutral pH and was found to have high thermostability and sensitivity against proteolytic enzymes trypsin and
pepsin. The use of the bacteriocin mediated preservation and cell mediated preservation were found quite
satisfactory. The purified bacteriocin produced by Lactobacillus brevis SM6 showed significantly high
biopreservation effect in apricot RTS and pulp.
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