Biopreservation of apple and pomegranate juice using bacteriocin of Lactobacillus acidophilus NCDC 343
Keywords:
bacteriocin, biopreservation, fruit juice, immobilization, Lactobacillus acidophilus NCDC 343Abstract
Bacteriocins are antimicrobial metabolites produced by lactic acid bacteria, which are being used as additives to prevent microbial spoilage of food items. Bacteriocins in free form are degraded by the enzymes present in the fruit juices. Encapsulation matrix protects the bacteriocin from food components. The present study was designed to elucidate the effectiveness of calcium alginate entrapped bacteriocin of Lactobacillus acidophilus in preservation of fruit juices. Calcium alginate gel was chosen as immobilization matrix because it is cheap, abundant and bio safe. Bacteriocin of Lactobacillus acidophilus NCDC 343 showed wide spectrum of antimicrobial activity against pathogenic and food spoilage microorganisms. It inhibited the growth of Staphylococcus aureus, Erwinia sp., Bacillus subtilis, Pseudomonas fluorescens, Leuconostoc mesenteroids and Listeria monocytogenes. Immobilized bacteriocin treatment resulted in maximum reduction of bacterial population in apple and pomegranate juice as compared to chemical preservative at 37˚C. Calcium alginate entrapped bacteriocin proved to be better and safe preservative as compared to chemical preservatives in fruit juices.
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