CHARACTERIZATION OF BACTERIOCIN PRODUCE BY lactobacillus sp. ISOLATED FROM “MANSON’S NATURAL PROBIOTICS” AND IT’S ANTIMICROBIAL EFFECTS ON staphylococcus aereus
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Abstract
This study investigated the isolation and characterization of Lactobacillus species
isolated from Mason’s Natural Probiotics and the production of bacteriocin with
antimicrobial activity against Staphylococcus aureus. The isolate was identified as a Gram-positive, catalase- and oxidase-negative rod that fermented galactose, lactose, and D-fructose without gas formation. Bacteriocin activity was assessed using the agar well diffusion method, while enzyme (trypsin) and hydrogen-peroxide neutralization (sodium pyruvate) tests confirmed the proteinaceous nature of the compound. The absence of blue-black coloration in the potassium iodide–starch assay indicated that no hydrogen peroxide was produced. HPLC analysis revealed the presence of bioactive phenolic and flavonoid compounds, including catechin, naringenin, and caffeic acid, which may contribute synergistically to antimicrobial activity. The bacteriocin demonstrated notable inhibition of S. aureus comparable to some standard antibiotics. These findings indicate that bacteriocin from Lactobacillus sp. possesses strong antibacterial potential and could serve as a safe, natural bio-preservative and alternative to synthetic antimicrobials
isolated from Mason’s Natural Probiotics and the production of bacteriocin with
antimicrobial activity against Staphylococcus aureus. The isolate was identified as a Gram-positive, catalase- and oxidase-negative rod that fermented galactose, lactose, and D-fructose without gas formation. Bacteriocin activity was assessed using the agar well diffusion method, while enzyme (trypsin) and hydrogen-peroxide neutralization (sodium pyruvate) tests confirmed the proteinaceous nature of the compound. The absence of blue-black coloration in the potassium iodide–starch assay indicated that no hydrogen peroxide was produced. HPLC analysis revealed the presence of bioactive phenolic and flavonoid compounds, including catechin, naringenin, and caffeic acid, which may contribute synergistically to antimicrobial activity. The bacteriocin demonstrated notable inhibition of S. aureus comparable to some standard antibiotics. These findings indicate that bacteriocin from Lactobacillus sp. possesses strong antibacterial potential and could serve as a safe, natural bio-preservative and alternative to synthetic antimicrobials
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