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Strain Improvement of Lactobacillus casei Strain Shirota for Production of Bacteriocin and Its Utilization as a Biopreservative
Abstract
Food is a great concern for humans as well as for animals; also because as we buy vegetables and fruits from the market and after some days with or without refrigeration, they start getting spoiled. To minimize the spoilage and make them preserve for a long period, we did this research on preservation of vegetables and fruits using lactobacillus casei isolated from the Yakult and testing in vitro against spoilage causing bacteria and fungi, which was isolated from the spoiled fruit and vegetables. Induced mutation, i.e. physical mutation and chemical mutation (Ethidium bromide and Acrylamide mutation) were performed on the lactobacillus case with different chemicals and different time exposure to increase bacteriocin productivity. In 30 min of UV exposure, best results were obtained (zone size 32 mm) and 60 µl (5 min exposure zone size 17.5 mm) of EtBr and Acrylamide (zone size 25 mm) give the best zone of inhibition against spoilage causing microorganisms.
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References
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