ISOLATION, IDENTIFICATION AND RAPID SCREENING OF BACTERIOCIN PRODUCING STRAIN FROM FRESH FOOD AND ANIMAL SAMPLESVISHAKHA SHARMA, RAHUL C. RANVEER, NEELAM JAIN AND GAJENDER KUMAR ASERIAbstract The demand of bacteriocins has been increased due to their strong antimicrobial activity against various food spoiling and food-borne pathogens. The present research work has focused upon the isolation, identification and rapid screening of potent bacteriocin producing microorganism from different fruits, vegetables and animal samples. Collected samples were screened for bacteriocin producing strains. Isolates were analyzed for its antimicrobial potential and identified by biochemical characterization. The most potent isolate was then subjected to rapid identification of bacteriocin by LCMS analysis. The strain isolated from Mango, chick intestine and rectum of goat were selected as the potent bacteriocin producing isolates. Among them the strain isolated from the source of mango showed highest zone of inhibition against both gram positive and gram negative food spoilage pathogens, i.e. Shigella, Salmonella and Listeria. The strain was identified as Bacillus sp. through biochemical characterization. Crude extract of production medium inoculated with Bacillus sp. was then subjected to LC-MS analysis for rapid identification of bacteriocin where it showed the presence of partial sequence of GPGTSAVGTGHVQK which was found to be overlapping with Linocin M18.LCMS was used as a rapid identification tool for the presence of bacteriocins. The bacteriocin produced by Bacillus sp. can be exploited by various food industries considering its worthy characteristics. |