Isolation, PURIFICATION AND CHARACTERIZATION OF PEDIOCOCCUS PENTOSACEUS ISOLATED FROM FOREST SOIL Deepika, PR13BT3001, II M.Sc. Microbiology Mr. K. Naresh Kumar, Assistant Professor Department of Biotechnology, School of Health Sciences, Karunya University
Abstract
Results
Introduction The present study was intended to isolate bacteriocin producing bacteria Bacteriocins are antibacterial proteins from forest soil, Siruvani hills, produced by LAB that kill or inhibit the Coimbatore. Isolation of LAB was growth of other bacteria. done with serial dilution on MRS agar Bacteriocins are natural biopreservatives plates. Bacteriocin was partially produced by LAB, used as starter cultures Fig: 1 Quadrant streaked purified by ammonium sulphate for fermented food in order to improve bacteriocinogenic strain precipitation (60%). Bacteriocin was safety and quality. Aim stable at 60°C-100°C and retained its antimicrobial activity at pH ranges 4, 6 Production, purification, characterization and 8. Antimicrobial activity was seen of bacteriocin producing strain and its with different concentration of NaCl. identification from 16S rDNA sequencing . Through 16S rDNA sequencing Methodology Fig: 4 Effect of pH (1analysis, the isolated strain was found Isolation and purification of microorganism 2, 3-4,3-6, 4-8) to be Pediococcus pentosaceus and Bacteriocin screening assay molecular mass was determined Protein determination about 9.48 kDa by gel electrophoresis. Characterization of crude bacteriocin Hence, on the basis of results Patial purification of bacteriocin obtained the Pediococcus Antimicrobial susceptibility test pentosaceus perhaps a potential Fig: 5 effect of different Taxonomial identification concentration of NaCl bacteriocin and can be used in the Conclusion biopreservation of food. Because of strong inhibition against A. baumannii and its higher thermostability, wide range of pH tolerance , activity against NaCl concentration, it could be used as natural Fig:7 Partial purification by ammonium sulphate precipitation preservative to enhance shelf life of the food items,
Fig: 2 Inhibitory zone produced by bacteriocin against A. baumannii
Fig: 4 effect of surfactants
Fig: 6 effect of temperature
Fig:8 molecular mass determina tion