Production, Purification, Stability and Efficacy of Bacteriocin from Isolates of Natural Lactic Acid Fermentation of Vegetables

Vinod Kumar Joshi1*, Somesh Sharma1 and Neerja S. Rana2

Fermentation Technology Laboratory, Department of Postharvest Technology

2Department of Vegetable Crops, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, 173230 Solan (H.P.), India

Article history:

Received November 11, 2005
Accepted March 14, 2006

Key words:

antimicrobial, bacteriocin, lactic acid fermentation, Lactobacillus, Staphylococcus, Bacillus cereus, E. coli, pathogenic microorganism, stability, biopreservative


The antimicrobial activity of partially purified bacteriocin produced during natural lactic acid fermentation of carrot, radish and cucumber was assessed and characterized. Out of ten strains, the isolated strain CA 44 of Lactobacillus genus from carrot fermentation produced bacteriocin with maximum antimicrobial activity against Escherichia coli, Staphylococcus aureus and Bacillus cereus, though it was more effective against E. coli than others. Bacteriocin was stable at up to 100 °C but its activity declined compared to that at 68 °C and was completely lost at 121 °C. The maximum antimicrobial activity was retained within the pH range of 4–5, but it was adversely affected by the addition of papain. Bacteriocin was also effective against B. cereus in different fruit products (pulp, juice and wine) indicating its potential application as a biopreservative in fruit products.


*Corresponding author: 
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