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Production, Purification and Characterization of a Novel Bacteriocin Produced by Bacillus subtilis VS Isolated from Mango (Mangifera indica L)
Sharma, Vishakha; Aseri, Gajender; Bhagwat, Prashant; Jain, Neelam; Ranveer, Rahul Chudaman.
  • Sharma, Vishakha; Amity University Rajasthan. Amity Institute of Microbial Technology. Jaipur. IN
  • Aseri, Gajender; Amity University Rajasthan. Amity Institute of Microbial Technology. Jaipur. IN
  • Bhagwat, Prashant; Shivaji University. Department of Microbiology. Maharashtra. IN
  • Jain, Neelam; Amity University Rajasthan. Amity Institute of Biotechnology. Jaipur. IN
  • Ranveer, Rahul Chudaman; Dr. Balasaheb Sawant Kokan Krishi Vidyapeeth. PG Institute of Post-Harvest Management. Roha. IN
Braz. arch. biol. technol ; 64: e21190749, 2021. tab, graf
Article in English | LILACS | ID: biblio-1278444
ABSTRACT
Abstract Bacteriocin has been identified as an excellent alternative to chemical preservatives due to its astonishing antimicrobial activity against food spoiling and food-borne pathogens. So there is a need to identify the newer and potent sources of bacteriocin producers. This study aims the isolation of potent bacteriocin producing microorganism from fresh fruits and vegetables, its production, purification, and characterization. Firstly, 43 isolates were analysed for its antimicrobial potential, out of which7 were found to inhibit the growth of various pathogens. Considering the results of antimicrobial activity; the microorganism isolated from mango was regarded as the most potent one; which was identified as Bacillus subtilis VS.70% ammonium sulphate precipitated and dialysed bacteriocin was purified using DEAE cellulose and sephadex G75 chromatography. Bacteriocin was purified by 24.64 fold with 8.65% recovery and its molecular weight was found to be 31.2kDa. The Purified bacteriocin was found to be stable at broad pH and temperature. It was found to be degraded by various proteases studied confirming its proteinaceous nature. Considering all these attributes; the purified bacteriocin isolated from Bacillus subtilis VS can be exploited by various food industries.
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Full text: Available Index: LILACS (Americas) Main subject: Peptide Hydrolases / Bacteriocins / Anti-Infective Agents Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2021 Type: Article Affiliation country: India Institution/Affiliation country: Amity University Rajasthan/IN / Dr. Balasaheb Sawant Kokan Krishi Vidyapeeth/IN / Shivaji University/IN

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Full text: Available Index: LILACS (Americas) Main subject: Peptide Hydrolases / Bacteriocins / Anti-Infective Agents Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2021 Type: Article Affiliation country: India Institution/Affiliation country: Amity University Rajasthan/IN / Dr. Balasaheb Sawant Kokan Krishi Vidyapeeth/IN / Shivaji University/IN