EFFECT OF CULTURE CONDITIONS ON ANTIBACTERIAL ACTIVITY OF BACTERIOCINOGENIC LACTOBACILLUS CASEIHARSHADA JOSHI, B.L. CHAUDHARY AND SHILPA VIj
The effect of production medium, initial pH of the medium, incubation temperature and incubation period on the antibacterial activity of bacteriocin producing L. casei, isolated from infant stool sample, against Staphylococcus aureus was studied. Among the three media (MRS, TGE and Elliker broth) tested, maximum amount of bacteriocin was produced in MRS medium. Maximum antibacterial activity was obtained in MRS medium, having initial pH 6.5 when cells were incubated at 37° C for 24 hours.
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