Synopsis Studies on production and characterization of probiotic biopreservatives from food and vegetable wastes

Antibiotic resistance of different pathogenic bacteria has become a great problem to the control of human diseases. Developement of newer classes of antimicrobial agent is thus gaining importance in recent years. Lactic acid bacteria (LAB), commonly used as a starter culture in food have great potential to serve as unique antimicrobial agent. Actually, bacteriocin produced by LAB are responsible for their antimicrobial activities against pathogenic bacteria that compete for same ecological niche or nutrient pool. Bacteriocins differ from most therapeutic antibiotics in being proteinaceous agents that are readily assimilated in the human digestive tract. On the other hand antibiotics are generally considered to be inhibitory to human digestive system even at very low concentration level. Bacteriocin produced from LAB are categorised in three classes,namely lantibiotics(<5KDa in size); nonlantibiotics(<10KDa in size) and big peptide (>30KDa in size). The use of bacteriocin as food preservative has also become atractive nowadays against the usage of chemical food preservatives. From the literature survey(Guerra et al. 2007,Yone-yoma et al. 2004),it is evident that bacteriocin produced from different LAB have been studied in molecular level both from the perspective of size characterization and antimicrobial activity against different specific pathogenic bacteria. However, most of the studies are restricted to small scale production using conical flasks. To enhance the overall productivity of bacteriocin large scale production and its performance characterization are however necessary. In the present investigation our aim is to determine the growth kinetics,antimicrobial activities and resistivity to common antibiotics of mixed consortia of LAB isolated from Begal curd.The growth kinetics of the bacterial consortia were investigated using extract of goat meat,cabbage and casein whey separately as nutrient media. The bacteriocins will be produced in a bioreactor with subsequent processing using modern separation technique. Mathematical model will be developed to simulate the performance of the overall production unit of bacteriocin . As the usage of bacteriocin in immobilized form on food packaging material has a great potential, systematic studies will be conducted to see the effect of immobilization of bacteriocin on different types of food grade polymers. The aims and objective of the present studies are as follows: (i) To determine the growth kinetic, resistivity,antimicrobial activity of mixed consortia of LAB isolated from Bengal curd using casein whey,extracts of goat meat and cabbage. (ii)Purification and characterization of diffent types of bacteriocins obtained from the culture broth using casein whey, extracts of cabbage and goat meat. (iii)Characterization of the performance of bioreactor used for the production of bactariocin using LAB. (iv)Characterization of modern separation techniques for purification of bacteriocin . (v)Development of mathematical model to simulate the performance of bioreactor and the separation unit.

(vi)To characterize the efficacy of usage of purified bacteriocin immobilized on food grade polymers. References Hiroshi.Yone-yama,Tasuke Ando and ryoichi Kat sumata,Bacteriocins produced by Lactic acid bacteria and their use for food preservation,Jounal of Agricultural Research, 981-8555(2004) Jose Luis Parada,Carolina Ricoy Caron,Adriane Bianchi P. Medeiros and Carlos Ricardo Soccol(2007),Bacteriocins from Lactic Acid Bactera:Purification, Properties and use as Biopreservatives,Journal of Bralilian Archives of Biology and technology,19011;81531990. I.Ivanova, P.Kabadjova,A.Pantev,S.Danova and X.Dousset,DETECTION, PURIFICATION
AND PARTIAL CHARACTERIZATION OF A NOVEL BACTERIOCIN SUBSTANCE PRODUCED BY LACTOCCOOUS LACTIS SUBSP. LACTIS B14 ISOLATED FROM BOZA-BULGARIAN TRADITINAL CEREAL BEVERAGE ,Journal of BIOCATALYSIS-2000:Fundamentals & Applications, (2000)

Luc De Vuyst and Erick J. Vandamme,Influence of the carbon source on nisin production in Lactococcus lactis subsp. Lactis batch fermentations,Jounal of General Microbiology(1992),138,571-578. Nelson P. Guerra, Ana Torrado Agrasar, Cristina Lopez Macias, Paula Fajardo ernardez, Lorenzo Pastrana CastroDynamic mathematical models to describe the growth and nisin production by Lactococcus lacttis subsp.lactis CECT 539 in both batch and realkalized fed-batch cultures,Jornal of Food Engineering 82(2007)103-113 Ann Zahle Andersen, Ana Lucia Carvalho,Ana Rute Neves, Helena Santos, Ursula Kummer, Lars Folke Olsen,The metabolic pH response in Lactococcus lactis:An integrative experimental and modeling approach, Jounal of Computational Biology and Chemistry,33(2009) Wenhua Lv,Wei Cong &Zhaoling Cai (2004)Improvement of nisin production in pH feed-back controlled, fed-batch culture by Lactococcus lactis subsp. Lactis, Journal of Biotechnology Letter 26, 1713-1716