Partial Characterization of Bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici

Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were stable at pH 3 - 9 up to 24 h and active at 100°C. The bacteriocins could be stored at -20°C for at least 45 days, at 4°C for 20 days and at 37°C for 5 days.