The Production of Bacteriocins from Lactic Acid Bacteria

<p>Lactobacilli belong to the group of lactic acid bacteria (LAB), widely used in the dairy industry nowadays. These bacteria are used as a natural acidifier for the inoculation of bulk quantities of milk and vegetables in order to produce a variety of fermented products. During their growth, they produce natural antimicrobial substances, called bacteriocins. The possibility of producing these substances in mass quantities and extracting them though preserving their antimicrobial activity was investigated through several techniques. Three known bacteriocin producing Lactobacilli L.plantarum NCIMB 8014, L.casei NCIMB 11970 and L.lactis NCIMB 8586 were grown into simple growth media containing low molecular weight nutrient sources , in an effort to simplify and facilitate their extraction. The efficiency of the media, enhancing the productivity of bacteriocins from the strains, was investigated. A simple liquid turbidometric method was developed to test the bacteriocin productivity of the selected bacteria. The efficiency and potency of the bacteriocin produced was tested against L.delbruckii subsp.lactis NCIMB 8117 so to quantify the antimicrobial activity of the produced substances. As extraction method ultrafiltration was selected. Its effectiveness was tested by examining several parameters such as the peptide nature of the substances and their antimicrobial activities.</p> <p>PechaKucha Competition held as part of Interdisciplinary Research Week 2011</p> <p>Event Date: Nov 23, 2011</p> <div>Time: 2 PM to 5 PM</div> <div>Location: Swansea University, SURF Room , Fulton House, Swansea</div> <div><br></div> <div><br></div> <div>Organization: Swansea University