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Isolation and characterization of antibiotics producing Bacillus spp from fermented food and soil

Prashanth, R Gokare and Shruthi, S.S. and Sowmya, N. and Swarna, Saraswathi L (2008) Isolation and characterization of antibiotics producing Bacillus spp from fermented food and soil. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Fifty two Bacillus strains were isolated and selected based on the antimicrobial activity against Micrococcus luteus ATCC 9341 and twelve strains were found to produce cell wall stress causing peptides. The Bacteriocin obtained from the culture were tested for their culture filtrate activity which showed positive result indicating that the Bacteriocin is secreted to extra cellular environment. Proteolytic assay wherein the bacteriocin was treated with various enzymes such as protease, pronase, trypsin, and papain, bacteriocin from the culture B5, B9, L9, L 10, and N9 showed a slightly lesser activity rather than being completely nil. Ammonium sulphate concentration followed by chloroform and butanol extraction was carried out for Bacteriocin of the above mentioned culture. The activity of was higher than compared to the culture filtrate indicating that bacteriocin is better soluble in organic solvents. Further the bacteriocins were also partially purified by cm-cellulose column for mass spectroscopic analysis. Mode of action of antimicrobial compound from these strains was studied further by FTIR. Based on FTIR data, it was found that there was altered conformation of cell membrane integrity. Pore formation on the targeted pathogenic strain was observed in SEM. The molecular weight of bacteriocin was determined by Mass Spectroscopy. Proton and carbon NMR studies revealed the binding pattern of the hydrogen molecule in the bacteriocin. Physiological and molecular characterization was carried out. The amplified 16S rRNA gene was sent for sequencing. Hence the Bacillus cultures L9, L10, B5, B9, and N9 were found to be very potent and can be considered for further studies and for a possible role as food additive or food preservative.
Uncontrolled Keywords: fermented foods Bacteriocins antibiotics Bacillus
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 11 Antibiotics Chemistry
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2008 11:01
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8846

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