Isolation and characterization of bacteriocins like antimicrobial compound from lactobacillus delbrueckii subsp lactis

Bacteriocins are naturally produced antimicrobial peptides that inhibits microorganism in narrow and broad range. lactobacillus delbrueckii subsp lactis were isolated from yogurt and screened to produce bacteriocin like compound by agar diffusion assay,further cultured in shake flask fermentation at 30°c for mass production. characterization of bacteriocins was done by uv spectrophotometric analysis. at different ph (6-9),incubation time (0-144 hours),temperature (20 - 40) and agitation (50 - 150 rpm) the production of the compound was characterized and checked by agar diffusion assay to perceive the size of zones of inhibition. the study aimed to optimize the growth condition for the enhanced production of bacteriocin by lactobacillus delbrueckii subsp lactis using response surface methodology (rsm). maximum zones of inhibition were observed at ph 8,after 72 hours of incubation at 30°c with an agitation of 100 rpm. the compound was centrifuged and purified using ammonium sulphate precipitation,dialysis and chromatographic techniques. bacteriocins like polypeptide antimicrobial substance showed activity against gram positive organisms like bacillus cereus and staphylococcus aureus that proved to be sensitive. © 2017 jordan journal of biological sciences.