Characterization of a partially purified bacteriocin of <i>Bacillus sp </i>MTCC 43 isolated from Rhizosphere of radish <i>(Raphanus sativus) </i>& its application as a potential food biopreservative

Abstract

This study presents bacteriocin, produced from <i>Bacillus </i>sp. MTCC 43 isolated from rhizosphere of root crop radish, <i>Raphanus sativus, </i>as inhibitor against serious food pathogens (<i>Staphylococcus aureus </i>and <i>Aeromonas hydrophila</i>). Bacteriocin of <i>Bacillus </i>sp. MTCC 43, partially purified by salt saturation method, exhibits very high activity (2.66 x 10⁵ AU/ml). Viability of pathogens decreased drastically (up to 70%) within first 10 h of adding bacteriocin. Bacteriocin showed high thermostability (up to 100°C) for 10 min, expressed wide pH tolerance (4.0-10.0), and found sensitive to proteolytic enzyme trypsin.