Antifungal Activity of Bacteriocin Produced by Lactic Acid Bacteria from Fermented Green Gram

The biopreservative approach of foods using bacteriocinogenic lactic acid bacteria (LAB) is an innovative approach. LAB is predominantly present in the fermented food are well known for the production of bacteriocin. The bacteriocins are proteins produced by bacteria which inhibit the growth of similar or closely related bacterial strains. They are considered as food-grade organisms, have been isolated from grains, dairy and meat products, fermenting vegetables, and the mucosal surfaces of animals. These microorganisms present in fermented foods are beneficial and used as probiotics. They are often called as GRAS organisms (Generally Regarded as Safe). The main objective of this study was to isolate bacteriocin producing LAB from fermented green gram and identify their antifungal activity. The three isolates G1, G2, G3 (green gram with husk) and three isolates GA, GB, GC (green gram without husk) were isolated from fermented green gram. The isolates were identified as Pediococcus sp. These isolates were inoculated into MRS broth for the production of bacteriocin. Indicator strains (fungi) were isolated from spoiled fruit (Papaya) and spoiled vegetables (Tomato, Brinjal, and Onion). The bacteriocin of isolates was tested for their antifungal activity against indicator organisms. The study demonstrated the inhibition of fungal growth by bacteriocins, thus indicating the use of bacteriocins as potent antifungal substance and biopreservative agent.