Authors : Ramya S. Mythili and A. Sathiavelu
Abstract: The ability of both Lactococcus lactis and the extracted bacteriocin against food spoilage bacteria and their usage as biopreservative were investigated in this study. L. lactis was isolated from the cow milk and the bacteriocin produced by L. lactis, namely Nisin was extracted. L. lactis and the extracted bacteriocin were used to preserve vegetables (carrots and beans). The vegetables were treated with both L. lactis and the extracted bacteriocin then observed for the spoilage. The untreated vegetables were found to be spoiled by both bacteria and fungi within 5 days but only 15 days of observation, the fungal invention was seen on the skin of the vegetables treated with L. lactis and extracted bacteriocin. In the present study, L. lactis and the extracted bacteriocin were found to enhance the shelf life of vegetables for >15-25 days depending on concentration without the use of refrigeration. It can be concluded that the biopreservatives used in the study can effectively replace the use of refrigeration thus minimizing the release of CFC to the atmosphere. The biopreservation with L. lactis and bacteriocin is also cost effective and it could possibly enhance the health of consumers as L. lactis belongs to probiotic group of LAB.
Ramya S. Mythili and A. Sathiavelu, 2010. Recovery of Bacteriocin (NISIN) from Lactococcus lactis and Testing its Ability to Increase the Shelf Life of Vegetables (Carrot and Beans). Research Journal of Biological Sciences, 5: 727-730.