Isolation of lactic acid bacteria with produced bacteriocin from fermented of vegetable, fruit and cereal products Khanitha Panya, Sumitra Ruecha ________________________ Abstract Isolation of lactic acid bacteria (LAB) withproduced bacteriocin from 30 fermentedvegable,fruit and cereal product samples by usingMRS agar with 1% CaCO3. The results showed that,21 LAB isolates were gram positive, nonsporing,catalase negative, 12 isolates were cocci shaped and9 isolates were rod shaped. Furthermore, agar welldiffusion assay was used to detect the bacteriocinactivity by using indicator strains, Bacillus cereus,Escherichia coli, Staphylococcus aureus andSalmonella sp. LAB isolate E1, E2 and I2 could inhibitB. cereus. The results from identification using acommercial test kit API 50 CHL system (Biomerieux),isolate E1 and E2 were Lactobacillus acidophilus andI2 was Pediococcus sp. The primary characterization of bacteriocinactivity from Lb. acidophilus E1 showed that itsactivity was not affected when treated at 63 and 80๐ C and was stable at pH 5-7. Wherease Lb.acidophilus E2 and Pediococcus sp. I2 were lost
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