• Shaikh Rajesh Ali

Food loss due to spoilage is a significant problem worldwide. About 30-40 % foods are lost due to improper handling, lack of preservation and by other means. Food processing industries use different type of chemicals to minimized the economic loss but some time these chemicals proven negative consequence for human health. The green technology with using natural preservative can use consider as alterative. Lactic acid bacteria are probiotic microorganism used for fermentation have the ability to control food spillage and food born pathogen. Some of LAB produce bacteriocin like molecule that provide added advantages. Bacteriocins are proteinaceous extracellular metabolite secreted by some microorganisms have known for its ability to destroy other microorganisms. In this research we try to find out some fermentative microorganism belong to lactic acid bacteria family having bacteriocin production ability. In this study we screened lactic acid bacteria from sauerkraut (fermented cabbage) using MRS agar media and find out bacteriocin producer belong to Lactobacillus sp. confirmed by different morphological and biochemical test. The partially purified bacteriocin`s activity was assayed using four different indicator strains belong to food spoilage and pathogen groups to prove its bio-preservative ability and prevention of food born disease. Our isolated Lactobacillus sp. have the ability to produce bacteriocin that are heat stable and active under wide range of pH.

"CHARACTERIZATION OF BACTERIOCIN PRODUCE BY LACTIC ACID BACTERIA ISOLATED FROM SAUERKRAUT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.1092-1099, April-2019, Available :http://www.jetir.org/papers/JETIR1904U38.pdf

"CHARACTERIZATION OF BACTERIOCIN PRODUCE BY LACTIC ACID BACTERIA ISOLATED FROM SAUERKRAUT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp1092-1099, April-2019, Available at : http://www.jetir.org/papers/JETIR1904U38.pdf