Screening of Antimycotic Activity of Bacteriocin Producing Lactic Acid Bacteria against Food Spoilage Fungi

Author(s): Deepali Chittora*, Shivangi Mittholiya, Bhanu Raj Meena and Kanika Sharma

Abstract: The preservative approach of foods using bacteriocinogenic lactic acid bacteria (LAB) is a novel approach. They are often called as “GRAS” organisms (Generally Regarded as Safe). The main aim of the research was to isolate bacteriocins producing LAB from various fermented and non fermented food products and to evaluate their antifungal activity. On the basis of colony characteristics of LABs 30 bacterial isolates were isolated from diverse sources and based upon the distinct morphology, phenotypic characteristics and genotypic characteristics sixteen lactic acid bacterial isolates were identified from 30 isolates. These LAB isolates were selected for screening of bacteriocins production and then antifungal activity. Only 6 lactic acid bacterial isolates had a high-quality of bacteriocin production activity against indicator pathogenic or food spoilage Bacteria. These LABs isolates was further tested for antifungal activity against food spoilage fungi. These food contaminating fungi were isolated from spoiled fruit (Papaya) and spoiled vegetables (Tomato, Brinjal, and Onion) etc. The indicator fungi were Fusarium moniliformis and Penicillium notatum. The LAB isolates and their metabolites have antifungal and antibacterial activity, as a result representing the use of lactic acid bacteria use as a potent food preservative agent.

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