Isolation, Purification and Commercial Operation of LAB Bacteriocins

Authors(4) :-Sonia Younas, Sikander Ali, Samiah Zahid, Samia Dastgeer

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.

Authors and Affiliations

Sonia Younas
Institute of Industrial Biotechnology (IIB) GC University Lahore
Sikander Ali
Institute of Industrial Biotechnology (IIB) GC University Lahore
Samiah Zahid
Institute of Industrial Biotechnology (IIB) GC University Lahore
Samia Dastgeer
Institute of Industrial Biotechnology (IIB) GC University Lahore

Bacteriocins, LAB, Isolation, Food Conservation

  • Cleveland J., Montville T. J., Nes I. F., and Chikindas M. L. (2001). Bacteriocins: safe, natural antimicrobials for food??? preservation. International journal of food microbiology: 71(1), 1-20.
  • Cotter P.D., R.P. Ross and Hill C. (2013). Bacteriocins - a viable alternative to antibiotics? Nat Rev Microbiol, 11: 95-105.
  • Diep D.B. and Nes I.F. (2002). Ribosomally synthesized antibacterial peptides in Gram positive bacteria. Curre Drug Targets,. 3: 107-122.
  • Perez, Rodney H., Takeshi Zendo, and Kenji Sonomoto. (2014): "Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications." Microbial cell factories 13.1.
  • Konisky J. (1982).Colicins and other bacteriocins with established modes of action. Ann. Rev. Microbiol. 36: 125-144.
  • Kozak W, Bardowski J, Dobrzanski W.T. (1974). Lactostrepcins acid bacteriocins produced by lactic streptococci. J Dairy Res; 45:247?57.
  • Heng NCK, Wescombe P, A., Burton J.P., Jack R.W., Tagg J.R. (2007). The diversity of bacteriocins in Gram-positive bacteria. In Bacteriocins: ecology and evolution
  • Rodriguez E., Martinez M.I., Horn N. and Dodd H.M. (2003). Heterologous production of bacteriocins by Lactic Acid Bacteria. Int J Food Microbiol., 80: 101-116.
  • Chen H. and Hoover D.G. (2003). Bacteriocins and their food application. Comprehensive Rev. in food Sci and Food safety., 2: 82?100.
  • Patton G. and Don K.A. (2005). New developments in lantibiotic biosynthesis and mode of action. Curr Opin Microbiol., 8: 543-551.
  • Daw M.A. and Falkiner F.R. (1996). Bacteriocins: nature, function and structure. Micron Journal., 27: 467-479.
  • Paul Ross, Morgan R. S., and Hill S. (2002). Preservation and Fermentation: past, present and future. Int J Food Microbiol., 79: 3-16.
  • Moreno I.,. Lerayer A.S.L and. Leit?o M.F.F. (1999). Detection and characterization of bacteriocin producing Lactococcus lactis strains. Rev. Microbiol., 30: 130-136.
  • Toro C.R. (2005), Use of probiotic lactic bacteria in feeding Litopenaeus vannamei shrimp as inhibitors of pathogenic microorganisms and immune system stimulants. PhD Theses, Federal University of Paran?, Curitiba, Brazil.
  • Cheigh C.I., Kook M.C., Kim S.B., Hong Y.H. and Pyun Y.R. (2004). Simple one-step purification of nisin Z from unclarified culture broth of Lactococcus lactis subsp. lactis A164 using expanded bed ion exchange chromatography. Biotechnology letters26(17), pp.1341-1345.
  • Burlanek L. L. and Yousef A.E. (2000). Solvent extraction of bacteriocins from liquid cultures. L. Appl. Microbiol., 31: 193-197.
  • Cintas L. M., Casaus M.P., Herranz C.,? Nes I.F . and Hern?ndez P.E. (2001). Review: bacteriocins of lactic acid bacteria. ?Foo Sci.Tech. Int.,  7: 281-305
  • Muriana P.M. and Klaenhammer T.R. (1991). Purification and partial characterization of lactacin F, a bacteriocin produced by Lactobacillus acidophilus 11088. Appl. Environ. Microbiol., 57: 114-121.
  • Biswas S.R., Ray P., Johnson M.C. and Ray B. (1991). Influence of growth conditions on the production of a bacteriocin, pediocin AcH, by Pediococcus acidilactici H. Appl. Environ. Microbiol. 57: 1265?1267
  • De Vuyst L. and Vandamme E.J. (1992). Influence of the carbon source on nisin production in Lactococcus lactis subsp. lactis batch fermentations. J. Gen. Microbiol., 138: 571?578.
  • Moortvedt- Abildgaard, C. I., Nissen-Meyer J., Jelle B., Grenov B., Skaugen M. and Nes I. F. (1995). Production and pH-dependent bactericidal activity of lactocin S, a lantibiotic from Lactobacillus sake L45. Appl. Environ. Microbiol. 61:175?179
  • Coventry? M.J., Gordon J.B., Alexander M., Hickey M.W. and J. Wan. (1996), A food-gradeprocess for isolation and partial purification of bacteriocins of lactic acid bacteria that uses diatomite calcium silicate. Appl. Environ. Microbiol., 62: 1764-1769.
  • Yang R.,? Johnson M.C and Ray B. (1992). Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Appl. Environ. Microbiol., 58: 3355-3359.
  • Guyonnet D., Fremaux C., Cenatiempo Y. and Berjeaud J.M. (2000). Method for rapid purification of class IIa bacteriocins and comparison of their activities. Appl. Environ. Microbiol., 66: 1744-1748.
  • Mackay V.C., Arenose G. and Hasting J.W.s.? (1997). Purification of bacteriocins of lactic acid bacteria: problems and pointers. J. Food Microbiol., 34: 1-16.
  • Sch?bitz R., Zaror T., Le?n O. and Costa M. (1999). A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuumpackage meat. Food Microbiol., 16: 249-255.
  • Jack R.W., Tagg J.R. and Ray B. (1995). Bacteriocins of Gram-positive bacteria. Microbiol. Rev., 59: 171-200.
  • Moll G.N., Konings W.N. and Driessen A.J.M. (1999). Bacteriocins: mechanism of membrane insertion and pore formation. Antonie Van Leeuwenhoek., 3, 185-195.
  • Deegan L.H., Cotter P.D., Colin H. and Ross P. (2006). Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int Dairy J., 16: 1058-1071.

Publication Details

Published in : Volume 3 | Issue 4 | May-June 2017
Date of Publication : 2017-06-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 298-305
Manuscript Number : IJSRST173482
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Sonia Younas, Sikander Ali, Samiah Zahid, Samia Dastgeer, " Isolation, Purification and Commercial Operation of LAB Bacteriocins", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 3, Issue 4, pp.298-305, May-June-2017.
Journal URL :

Article Preview