International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




Downloads: 143

Research Paper | Microbiology | Nigeria | Volume 5 Issue 5, May 2016


Studies on the Mode of Action of Bacteriocin Produced by Lactobacillus fermentum CrT21

Oluwafemi Adedire, Omowumi Adegboye, Adebayo Osesusi


Abstract: Lactic acid bacteria (LAB) are very important preservative microflora involved in the fermentation of food products due to their ability to produce organic acids, bacteriocins and other bioactive antimicrobial metabolites. LAB in this study were isolated from cassava waste and retting, screened for their ability to produce bacteriocin and the bacteriocin was subsequently characterized. Lactobacillus fermentum CrT21 produced bacteriocin with crude and purified activity units of 1280 and 2560 AU/ml respectively, purification was done by ammonium sulphate precipitation and through 1, 10 and 20 KDa ultrafiltration membranes. The bacteriocin retained its inhibitory activity over a wide range of temperature (400-1000C), pH (2-10) and in presence of metals, surfactants and enzymes (lipase and lysozyme), the activity was further characterized to cleave the peptide bond between D-glutamic acid and L-lysin along the peptide stem chain of L. fermentum CpL08 peptidoglycan wall.


Keywords: Lactic acid bacteria, bacteriocin, activity units, Lactobacillus fermentum


Edition: Volume 5 Issue 5, May 2016,


Pages: 759 - 763


How to Cite this Article?

Oluwafemi Adedire, Omowumi Adegboye, Adebayo Osesusi, "Studies on the Mode of Action of Bacteriocin Produced by Lactobacillus fermentum CrT21", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=NOV163177, Volume 5 Issue 5, May 2016, 759 - 763

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