Production, Purification and Characterization of Bacteriocin Produced by Novel L. Pentosus MW857478 for Enhancement of Food Safety and Shelf-Life of Paneer

Abstract

This research paper is based upon the production, purification and characterization of bacteriocin by
L.pentosusMW857478 followed by its enhancement of food safety and shelf life of paneer. In recent
year LAB (Lactic acid bacteria) produced bacteriocin attract a great attention of researcher due to
their many potential applications. This paper focused on isolation, identification, evaluation of broad
spectrum inhibitory activity, production and purification, characterization and evaluation of food safety
and shelf life of paneer. Bcateriocin produced by L. pentosus showed antagonistic activity against food
spoiling pathogens in broad range of Bacteriocin production parameter was optimized with pH 5.5
incubated at 35°C for L. pentosus. Bacteriocin was purified by ammonium sulphate precipitation and
purified bacteriocin with single band on SDS-PAGE for molecular weight. The purified bacteriocin
stable at 2-10 pH and 30-75°C temperatures, suggesting L. pentosus a potent candidates for safety and
extending shelf life of paneer for 15 days.