International Journal of Food and Fermentation Technology
Year : 2011, Volume : 1, Issue : 1
First page : ( 93) Last page : ( 98)
Print ISSN : 2249–1570.

Biopreservative potential of lactococcus lactis MTCC 3041

Garcha S.*, Singla A.

Department of Biotechnology, Punjabi University, Patiala, Punjab, India

* E-mail of corresponding author : seemagarcha@gmail.com

Online published on 23 January, 2012.

Received:  31  March,  2011; Accepted:  29  May,  2011.

Abstract

Postharvest losses of fresh produce are mainly attributed to insufficient infrastructure amounting to millions of rupees per annum in India. In the present study Lactococcus lactis MTCC 3041 was used to evaluate its potential as a biopreservative agent. Time of growth at which maximum antimicrobial metabolite (bacteriocin) is produced was ascertained as 12h. Effect of conditions on bacteriocin production were evaluated at shake flask stage-agitation did not increase production significantly. Optimum temperature for its production was mesophilic to mildly thermophilic- between 30°C to 40°C and optimum pH for production ranged between 6.0–8.0. Sodium chloride was not conducive for the production of bacteriocin. Partially purified bacteriocin was susceptible to the action of Proteinase. It retained its activity after heat treatment at 60°C but its activity decreased progressively at 121°C. Isolation of a commonly encountered spoilage fungus from visibly spoiled fresh produce was done and it was identified as Alternaria spp. The efficacy of bacteriocin to control this fungus was demonstrated in vitro. The pH was an important intrinsic factor influencing microbial spoilage. The pH of partially purified bacteriocin was altered and its activity was recorded to gain an insight into the role of this intrinsic factor on the efficacy of the biopreservative. Maximum activity was observed at pH of 6.0 and 6.5.

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Keywords

Lactococcus, Biopreservation, Bacteriocin, Production conditions, Characterization.

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