title: Purification and Characterization of Bacteriocin Produced by Lactobacillus brevis UN Isolated from Dhulliachar: a Traditional Food Product of North East India.
abstract: A bacteriocin producing strain Lactobacillus brevis UN isolated from Dulliachar-a salted pickle and identified by biochemical and molecular methods. L. brevis UN was found to produce bacteriocin with broad spectrum activity against spoilage causing/food borne pathogens viz. L. monocytogenes, C. perfringens, S. aureus, L. mesenteroides, L. plantarum and B. cereus. Bacteriocin production was optimized through classical one variable at a time method. The isolate showed maximum bacteriocin production at early stationary phase, pH 4.0, temperature 35 °C and with an inoculum size of 1.5 OD @ 10 %. Bacteriocin produced by L. brevis UN was purified to homogeneity by single step gel exclusion chromatography and was most active at pH 6.0 and 7.0, stable up to 100 °C and was proteinaceous in nature. The results of NMR revealed the presence of proline, glutamic acid, aspartic acid, leucine, isoleucine and serine in its peptide structure. PCR amplification analysis determined that bacteriocin encoded gene in L. brevis UN was plasmid bound.
authors.affiliation: Microbiology Research Laboratory, Department of Basic Science, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230 HP India.
authors.forename: Neha
authors.initials: N
authors.lastname: Gautam
authors.affiliation: Microbiology Research Laboratory, Department of Basic Science, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230 HP India.
authors.forename: Nivedita
authors.initials: N
authors.lastname: Sharma
authors.affiliation: Directorate of Mushroom Research, Chambaghat, Solan, 173 212 HP India.
authors.forename: O P
authors.initials: OP
authors.lastname: Ahlawat
keywords: Bacteriocins; Lactic acid bacteria; Listeria monocytogenes; Nuclear magnetic resonance