Study of Antimicrobial activity of Lactic Acid Bacteria fromdifferent origins: Production and Characterization of Bacteriocins

Abstract

due to the production of organic acids, but also of other compounds, such as bacteriocins. This study was conducted to characterize bacteriocins produced by LAB from di:fferent origins, to investigate the relationship between microbial growth and bacteriocin production; and to select factors affecting bacteriocin production using Plackett-Burman design. Bacteriocins showed broad antimicrobial spectrum determined by well-diffusion assay against Bacillus subtilis, methycilin resistant Staphylococcus aureus and Listeria monocytogenes. The optimum production conditions of the bacteriocins did coincide with those for growth, pH 6.0 and temperature 37°C. Also, glucose seems to be the most significant factor a:ffecting bacteriocin