• J. Jayachitra
• P. Sivasakthivelan
• G. Kumaresan

Bacteriocin producing Lactobacillus casei LBM1 strain isolated from milk sample, showed broad range of antibacterial activity against some major food borne bacterial pathogens. In the present study, we have optimized the growth of Lactobacillus casei LBM1 for the bacteriocin production. Growth kinetics of Lactobacillus casei was studied in accordance to time, pH and temperature. Optimum growth as well as optimum bacteriocin activity was obtained after 18 h at pH 5.0 and temperature 35°C. Bacteriocin activity was produced on optimum conditions and were further characterized and purified. The extracted crude bacteriocin was also tested for some physiological conditions heat, pH and enzymes. The crude bacteriocin of Lactobacillus casei LBM1 exhibited no effect on the proteinase-K and Trypsin. And in active at 121°C. The crude proteins showed the residual activity remain at pH 3.0 to 9.0 ranges.

Lactobacillus casei, lactic acid bacteria, milk, bacteriocin

"Production Optimization and Characterization of a Bacteriocin Produced by Lactobacillus casei Isolated from Milk", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.897-905, May-2019, Available :http://www.jetir.org/papers/JETIR1905S33.pdf

"Production Optimization and Characterization of a Bacteriocin Produced by Lactobacillus casei Isolated from Milk", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp897-905, May-2019, Available at : http://www.jetir.org/papers/JETIR1905S33.pdf