International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 2717-2726

Isolation of Probiotic Bacteria and Optimization of Physical and Nutrition Parameters for Bacteriocin Production
Subi Mathew* and Anu Augustine
CEPC Laboratory and Research Centre, Cashew Bhavan, Mundakkal, Kollam, Kerala, India
*Corresponding author

The aim of this study is to analyze probiotic properties of isolated lactic acid bacteria from human breast milk. Identification of lactic acid bacterial (LAB) was done by Gram’s staining and catalase test and further confirmation was based on morphological, cultural, physiological and different biochemical tests. The isolated strain was identified after different biochemical analysis which was also showed reliable probiotic properties. These isolates were examined for further probiotic properties including tolerance to bile salt and resistance to low PH, antimicrobial activity. Probiotics are supposed to those bacteria which have beneficial effects for the host. The bacteriocin producing strains requires specific nutritional and cultural conditions for the growth and the metabolic production because the optimum growth will produce the maximum amount of metabolites-Optimization of bacteriocin production, the maximum culture density was found to be observed with starch (2.8mg/ml). Meat extract has shown the maximum cell mass among the tested nitrogen components. The bacteriocin inhibitory activity was also found to be optimum at 1% NaCl salt concentration. The bacteriocin also stable against wide range of pH and temperature.

Keywords: Probiotics, Lactic acid bacteria, Bacteriocin

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How to cite this article:

Subi Mathew and Anu Augustine. 2018. Isolation of Probiotic Bacteria and Optimization of Physical and Nutrition Parameters for Bacteriocin Production.Int.J.Curr.Microbiol.App.Sci. 7(10): 2717-2726. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.