• Rashmi D
• Suguna. S R
• Tessy Anu Thomas
• Sharmila.T

Bacteriocins are a kind of ribosomal synthesized antimicrobial peptides produced by bacteria, which can kill or inhibit bacterial strains closely-related or non-related to the producing bacteria, but will not harm the bacteria themselves by specific immunity proteins. The application of combined preservative factors is very effective in controlling the growth of food spoilage and foodborne pathogenic bacteria. Antimicrobial activity of the bacteriocin extract from Acinetobacter variabilis and in combination with some natural organic essential oils (carvacrol, eugenol and thymol) on the growth of pathogenic bacteria Escherichia coli, Listeria monocytogenes and Salmonella typhi were investigated. All the organic compounds tested did not exhibit any antimicrobial activity against the microorganisms by Kirby-Bauer disc diffusion. Investigation of the interaction between the organic compounds and nisin against the test organisms revealed different patterns, varying from synergistic to antagonistic. Combinations of nisin with carvacrol, eugenol, or thymol resulted in synergistic action against the indicator organisms. The activity of bacteriocin with eugenol showed highest activity at lowed acidic pH against the indicator organisms wherein synergistic activity was not observed with carvacrol and thymol. This study highlights the potential of the combination of these organic compounds with bacteriocin to inhibit pathogen growth in food.

"COMBITORIAL STUDY OF BACTERIOCIN FROM ACINETOBACTER VARIABILIS WITH ESSENTIAL OILS AGAINST FOOD BORNE PATHOGENS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 6, page no.1-9, June-2018, Available :http://www.jetir.org/papers/JETIR1806001.pdf

"COMBITORIAL STUDY OF BACTERIOCIN FROM ACINETOBACTER VARIABILIS WITH ESSENTIAL OILS AGAINST FOOD BORNE PATHOGENS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 6, page no. pp1-9, June-2018, Available at : http://www.jetir.org/papers/JETIR1806001.pdf