Summary

Recently, in the food industry, the usage of natural biological products with antimicrobial activity, has been offered as a new defense against several microorganisms. This proposed research work will discuss the isolation of bacteriocin producing bacterial strain that can function as probiotics, its biochemical and molecular characterization and the potential applications of the bacteria in small scale, large scale and in the food industry after optimization to produce higher amount of bacteriocin. Also, this research finding will offer suggestions and considerations for future industrial food preservative applications. Further investigation towards the identification of biosynthesis and mode of action of bacteriocin would lead to further research and efficient usage in future.

Objectives

1. To isolate novel putative bacterial strains that can function as probiotics from the natural milk and milk products

2. Screening for enzyme, lactric acid production and bacteriocin production and purification

3. To characterize the bacteria based on their biochemical, physiological, morphological and molecular biological features and to characterize the bacteriocin biochemically and genetically

4. Testing the antimicrobial activity of the bacteriocin against various food spoilage organisms and pathogens

5. Testing their capacity for their application in the large scale lactic acid production