Isolation, Purification and Commercial Operation of LAB Bacteriocins

Abstract

A large variety over Gram positive bacteria or Gram negative bacteria in the course of their growth, produce components of protein structure (either proteins or polypeptides) possessing antimicrobial activities, known as bacteriocins. Although bacteriocins are different as compare to antibiotics. Bacteriocins involve a tremendous group of ribosomally combined peptides that as a rule demonstrate antimicrobial activity, these are formed during the primary phase of bacterial growth. They are classified into three classes. Among gram positive bacteria more specifically lactobacilli gained more attention due to the production of bacteriocin. These substances are used in the Food industry as characteristic additives. Most of the bacteriocins are bactericidal or bacteriostatic in nature. Different method and techniques are used for the isolation and purification of bacteriocins. Biotechnological procedures including salting out, solvent extraction, ultrafiltration, adsorption-desortion, ion-exchange, and size exclusion chromatography are among the most usual methods. These days, bacteriocins have been broadly used in Food preservation. Nisin is commercially available bacteriocin used for food conservation in spite of a huge number of bacteriocins. Bio preservation is achieved by using nonpathogenic microorganism and their metabolites. Along with bio preservation bacteriocins have been utilized for shelf life extension, clinical antimicrobial action and control of fermentation microflora. Bacteriocins utilized in food industry specifically for different dairy products such as milk, yogurt and cheese. It activity has been widely examined in different products like meat and vegetables. Nisin is the main bacteriocin that has been formally utilized in the food industry and its utilization has been endorsed around the world.