Antibacterial activity and characterization of bacteriocin of <i style="">Bacillus mycoides </i>isolated from whey

Abstract

Bacteriocin produced by <i style="">Bacillus mycoides </i>isolated from whey showed strong inhibition against food borne serious pathogens, <i style="">Listeria monocytogenes </i>and<i style=""> Leuconostoc mesenteroides</i>. Antibacterial substance was partially purified by salt saturation method. Partially purified bacteriocin withstood temperature up to 100°C, found active at wider <i style="">p</i>H range (4 to 11) and was sensitive to trypsin. This inhibitory substance showed bactericidal effect against bacteriocin-sensitive indicators. Thus, on the basis of above mentioned characters, the antibacterial substance produced by <i style="">B. mycoides</i> is most probably a potent bacteriocin and can be used for biological preservation of food. <i style=""></i>