International Science Community Association International Research Journal of Biological Sciences 2278 - 3202 1 3 2012 07 10 Production and Partial Purification of Lactocin produced from Lactobacillus lactis and its Bactericidal activity against Food spoiling bacteria 49 53 EN Patel AnuradhaJitendra 1 Department of Zoology, Bhavans College, Andheri, Mumbai University, Mumbai, INDIA Thakor AkankshaPravin 2 Department of Biotechnology, N.B. Mehta Science College, Bordi, Mumbai University, Mumbai, INDIA Avlessi Félicien 1 Lab. d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Cotonou BENIN AlitonouGuy Alain 2 Institut des Biomolécules Max Mousseron, IBMM UMR, CNRS-UM1-UM2, ENSCM, rue de l’Ecole Normale, Montpellier cedex, FRANCE DjenontinT. Sébastien 3 Tchobo Fidele 4 Yèhouénou Boniface 5 MenutChantal 6 Sohounhloué Dominique 7 Radha K. 1 Department of Microbiology, Ayya Nadar Janaki ammal College, Sivakasi, Tamilnadu, INDIA Mahima R. 2 Department of Microbiology, V.H.N.S.N College, Virudhunagar, Tamilnadu, INDIA RamanathanG. 3 Thangap 4 ian V. 5 Bhatt T.K. 1 Department of Biotechnology, Central University of Rajasthan, Kishangarh, INDIA DjenontinTindo S. 1 1Laboratoire d’Etude et de Recherche en Chimie Appliquée (LERCA), Ecole Polytechnique d’Abomey – Calavi (EPAC), Cotonou, BENIN Amusant N. 2 CIRAD, UMR 016 GPEB, Montpellier, FRANCE Dangou J. 3 CIRAD, UMR ECOFOG, Equipe Matériaux et Molécules, Kourou, FRANCE Wotto D.V. 4 CIRAD, UR 40 Tropical Wood Products, Biorefinery team, Montpellier, FRANCE Avlessi F. 5 Dahouénon-Ahoussi E. 6 Lozano P. 7 PiochD. 8 Sohounhloué K.C.D. 9 Majumdar Tania 1 Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, INDIA ChakrabortyRunu 2 Raychaudhuri Utpal 3 Mehta Jitendra 1 Plant Tissue Culture Lab. and Dept. of Biotech., Vital Biotech Research Inst., University of Kota, Kota-Rajasthan, INDIA Sain Monika 2 SharmaDev Ratan 3 Gehlot Priyanka 4 SharmaPriyanka 5 DhakerJayraj Kiran 6 Sharma Ch 1 Department of Biotechnology, Himachal Pradesh University, Shimla-171005, INDIA erK. 2 KanwarShamsher S. 3 Ben C.P. 1 Department of Botany, Nesamony Memorial Christian College, Marthandam, Kanyakumari – 629165, Tamilnadu, INDIA BeulaA. 2 Department of Biochemistry, Sri Adi Chunchanagiri Womens College, Cumbum-625516, Tamilnadu, INDIA NirmalaDevi S. 3 > Research Paper 2012 6 21 2012 07 10 The antimicrobial activity of partially purified bacteriocin produced from raw milk samples against common food spoiling pathogens including Klebsiella pneumoniae, Staphylococcus aureus, Bacillus subtilis and Bacillus cereus were assessed and characterized. To test the bactericidal effect of lactocin, various concentrations of pH were used. Bactericidal activity was estimated using agar well diffusion technique by concentration of 25µL, 50µL, 75µL and 100µL. The bacteriocin of Lactobacillus lactis at pH 4 shows high bactericidal activity against Klebsiella pneumoniae. While at pH 7, it shows high bactericidal activity against Bacillus subtilis and Klebsiella pneumoniae, followed by high bactericidal activity against Bacillus subtilis at the pH 9. This activity indicates its potential application as a biopreservative in various food products. Copyright@ International Science Community Association