Antimicrobial activity of Bacteriocin from Lactiplantibacillus plantarum 1625 isolated from Neera a probiotic Drink
1Narmada Talloli, 1*Vandana Rathod, 1Roopa Niroli, 1Ravi Talikote, 1Shajji Dawood, 2Dattu Singh, 2Sujata Hosmani and 2Krishna Rayudu
Department of Post Graduate Studies and Research in Microbiology, Gulbarga University Kalaburagi-585106 (India) *1Corresponding Author: *Email: drvanadanarthods@gmail.com Orcid id: 0000-0003-1872-9513 Tel.: 9886380313
ABSTRACT
Antibiotic resistance with modern medicine is a biggest threat to mankind. Scientists are seeking for product which is used as an alternative to antibiotic with less side effects. Bacteriocins are antimicrobial peptide produced by Lactic Acid Bacteria (LAB) that have potential applications in food industry as natural preservatives. In our study we isolated bacteriocin producing Lactobacillus VRN-25from Neera (a probiotic drink) collected from Karnataka border, Telangana Region and screened for bacteriocin production by agar disc diffusion method. Among the 40 isolates VRN-25, showed maximum zone of inhibition against Klebsiella pneumoniae (27mm), Staphylococcus aureus (22mm) and Candida glabrata (16mm). Hence, VRN-25 was selected and characterized by Morphological, Biochemical and Molecular methods.VRN-25 was identified as Lactiplantibacillus plantarum (ON692894). Partial purification was done by RP-HPLC with retention time of 3min. Stability of bacteriocin was nil when treated with protease K, whereas lysozyme, pepsin and α-amylase has enchanced the activity. Bacteriocin was stable at temperature from 20-110p C and pH 2.0 –pH8.0, stability with detergents and surfactant such as Triton X-100, SDS, Tween-80 showed no change in stability whereas stability was more with Nacl. This work shows that the bacteriocin from L. plantarum is stable between temp 20-110p C and pH 2.0-pH 8.0, thus can be used to control the growth of harmful bacteria in a variety of food products, dairy products, meat products, and vegetables.