Isolation and Characterization of Bacteriocin Producing Bacteria from Sweet Lime Juice

Abstract

The aim of this present work is to isolate and identify bacterial strains from sweet lime juice sample for bacteriocin production. The cell-free supernatant of these isolates was screened for antimicrobial activity against four test organisms i.e. Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Out of 10, three isolates (30%) showed positive inhibition against test organism. The influence of different external parameters on bacteriocin activity as well as on its production was examined. It was found that strain BP03 out of three strains exhibited antimicrobial activity against test pathogens at high temperature (121!), high salt concentration (10% w/v) and over the wide range of pH (3, 6, 7, 9). Further, the morphological and physiological identification was done through Gram staining and biochemical test.

Keywords

• bacteriocin
• antimicrobial
• juice isolates
• biochemical identification
• enterobacter.