Bacteriocin Production by Lactobacillus plantarum NRIC 0383, Measured in Terms of Its Antagonistic Activity against Bacteria Pathogens of Selected Vegetables

Main Article Content

T. A. Ihum
C. C. Iheukwumere
I. O. Ogbonna
G. M. Gberikon

Abstract

This study was carried out to measure the optimum condition for Bacteriocin production by Lactobacillus plantarum. Bacteriocin production with the candidate bacterium Lactobacillus plantarum NRIC 0383) was optimized by varying the incubation temperature and adjusting the pH of the production medium, whilst estimating bacteriocin production in terms of the antagonistic activity (zone of inhibition mm) against bacteria pathogens of selected vegetables using the well diffusion assay. Bacteriocin production was highest at temperatures of 30 and 35oC and pH values of 6.0 and 6.5, further decrease or increase in temperature and pH values markedly decreased bacteriocin production. Increase in bacteriocin production as regards time was observed between the 24th -36th hours of incubation, contrariwise increased incubation time was accompanied by a decline in bacteriocin production. The present study provides detailed information on bacteriocin production (estimated in terms of the antagonistic activity) as it relates to specific isolates strains.

Keywords:
Bacteriocin, Lactobacillus plantarum, antagonistic activity.

Article Details

How to Cite
Ihum, T., Iheukwumere, C., Ogbonna, I., & Gberikon, G. (2019). Bacteriocin Production by Lactobacillus plantarum NRIC 0383, Measured in Terms of Its Antagonistic Activity against Bacteria Pathogens of Selected Vegetables. Microbiology Research Journal International, 27(6), 1-7. https://doi.org/10.9734/mrji/2019/v27i630117
Section
Original Research Article

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