Bacteriocin-Producing Lactobacilli may be Isolated and Screened from Fruit and Vegetable Waste Samples | Original Article

ABSTRACT:

Producing bacteria (LAB) from FRUITS AND VEGETABLE WASTE have been identified. It was discovered that these microorganisms were capable of producing the antibiotic bacteriocin. Lactobacillus lactis Lactobacillus plantarum were the most effective makers of bacteriocins among the isolated cultures. A wide range of food spoilage germs and related strains of LAB were inhibited by bacteriocin generated by these Lactobacillus species. Escherichia coli was suppressed by the bacteriocin, but Candida albicans was the only organism it had any effect on. Between the late logarithmic phase or the early stationary phase, the antibacterial activity seemed to be most strong. It has been discovered that the bacteriocins are heat-resistant. Lactose, peptone, and yeast extract were added to boost bacteriocin synthesis.