Antipathic and Non Tenacious Effect of Bacteriocin Producing Strains against Pathogenic Organisms

Abstract

Bacteriocin is the proteinaceous compounds synthesized from the ribosomes that serve as the site of biological protein synthesis. It is the biological active compound that has salubrious effects against pathogenic species. Both gram negative and gram positive bacteria have ability to produce these proteinaceous compounds. In the present study, isolates were collected from different sources such as Lactobacillus (from raw milk, cheese, yogurt and dry milk), E.coli (from sewage sample), Pseudomonas and Bacillus (from soil). The bacteriocin production was done by inoculating the isolated colonies of these organisms into their respective broths. After that, estimation of the bacteriocin production was done by measuring their optical density. Antimicrobial activity of bacteriocin was conducted by both Agar well diffusion and over lay technique against pathogenic strains. In agar well diffusion technique the antibacterial strength of the bacteriocin may be judged by the width of the zone of inhibition around it. Bacteriocin isolated from Lactobacillus yogurt sample gives 34.56% clear zone of inhibitions, 33.82% was from Lactobacillus raw milk sample, 18.76% from Pseudomonas, 6.66% from Bacillus and 6.17% zone of inhibition was given by E.coli. The results obtained by over lay technique reveals the less turbidity on the plate or inhibition of bacterial growth will cause a reduction in the turbidity of the lawn near the bacteriocin seeded area. This study reveals that this proteinaceous compound have lethal effect on the disease causing organisms. Although these organisms have anti-adhesive property. These antagonistic activities of bacteriocin can be used in a research tool as a beneficial point of view to produce antibiotics or other pharmaceuticals products to reduce infectious disease cause by pathogenic organisms.