Isolation and Identification of microbes from fermented vegetables and assessment of their preservative and bacteriocin activity

摘要

Vegetables play important role in nourishment, different microorganism were observed in fermented vegetables using various chemicals. The isolated organisms were then identified by the morphological characterization, biochemical test, Sugar fermentations, catalase and oxidase activity. Crude bacteriocin was extracted from the optimized production medium. The extracted crude bacteriocin was partially purified by dialysis and then purified using column chromatography. The purified bacteriocin samples were separated by SDS-PAGE to determine its molecular weight. The purified bacteria samples were tested for its stability by treating it in different temperatures for several minutes and with different pH. After that, the antimicrobial activity of the bacteriocin, treated at different temperature , pH was found by agar well diffusion assay. Finally the preservative effect of the purified bacteriocin were tested with apple juice and it was found to be active as a preservative.