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

Garima Verma*, Verinder Virk, Chand Ram

This research paper is based upon the production, purification and characterization of bacteriocin by L. pentosus MW857478 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