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Isolation and Characterization of Lantibiotic Producing Lactic Acid Bacteria from Ambali, Aged Mango Pickle Probiotics

Revansiddappa ., Chandrashekhar Naik


Each year in the US at least 2 million people are sickened with antibiotic resistant infection. The development of antibiotics was one of the most important advances of medicine. Many bacterial infections (e.g. tuberculosis and infected wounds) that previously had no effective treatment and often killed people became treatable with antibiotics, saving millions of lives. Now, because of the overuse and misuse of antibiotics, bacterial infections that were once easily cured with antibiotics are becoming harder to treat. This is due to antibiotic resistance. The World Health Organization has called this as one of the biggest threats to human health today (World Health Organization 2014). Antibiotics have transformed human health and saved millions of lives. Now, as a result of overuse, they are no longer working. The golden age of medicine has come to an end (Joe Shute). But 99% of microbes will not grow in laboratory conditions leaving researchers frustrated that they could not get to the life-saving natural drugs. The dramatic rise in the incidence of antibiotic resistance demands that new therapeutic options will have to be developed. One potentially interesting class of antimicrobials is the modified bacteriocins termed lantibiotics, which are bacterially produced, post-translationally modified, lanthionine/methyllanthionine containing peptides. The present study was aimed at isolating bacteriocinogenic LAB from a traditional fermented food, “Ambali”. Twenty five colonies of LAB were isolated and screened for bacteriocin production potential. Ten isolates showed good antimicrobial activity against Gram-positive viz., Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes as well as Gram-negative viz., Pseudomonas aeruginosa, Vibrio parahaemolyticus and Aeromonas hydrophila microorganisms. During characterization of these strains, two of them were found to resemble two other strains. One of the bacilli has been reported earlier. Therefore, in this study characterization of seven isolates through morphological, physiological, biochemical and carbohydrate fermentation tests as well as cell wall protein profiles have been reported. Five of them were cocci, identified as Pediococcus pentosaceous (four strains) and the other as Tetragenococcus halophilus, while the remaining two being rods and were found to be Lactobacillus plantarum.


Keywords: Antibiotics, bacteriocinogenic, tuberculosis

Cite this Article

Revansiddappa, Chandrashekhar Naik. Isolation and Characterization of Lantibiotic Producing Lactic Acid Bacteria from Ambali, Aged Mango Pickle Probiotics. Research & Reviews: A Journal of Bioinformatics. 2016; 3(3): 30–36p

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