Bacteriocins from milk

fermentation
 Definition of bacteriocin
• Bacteriocins are bacterialcidal antibiotic
substances. Bacteriocins are
proteinaceous toxins.
• These are produced by
bacteria and some archaea
members to inhibit the
• growth of similar or closely
related bacterial strain.
• The inhibitory spectrum of bacteriocins is
narrow.
• Bacteriocins are given specific names
based on the bacterial species of origin.
• For example:
• Colicin-E.coli
• There is attachment to specific cell
receptors.
Mode of action of bacteriocin
Due to great variety of their chemical
structures, bacteriocins affect different
function of the living cell like –transcription,
translation, replication and cell wall
biosynthesis but most of bacteriocins act
by forming pores that destroy the energy
potential of sensitive cell.
For example:-Nisin is the cationic lantibiotic
associates electrostatically with the
negatively charged membrane
phospholipids.
mekanisme growth bacterial
acid
mekanisme biosintesis
bacteriocin
identification bactiriocin
from milk fermentation
activity antimicrobial
assay bacteriocin
analyze PCR fluorosence
conclussion
 Bacteriocin produced from bacteria w. confusa
which is isolated from fermented milk grown
on the medium for MRS to show maximum
results when at low pH, pepsin and proteinase
and high temperature with opmimum
incubation between 18-24 hours with
temperature 37oC and will decrease activity
when pH increases and temperature down.
While on PCR fluorosence analysis the activity
of bacteriocin of W. confusa showed damage
to the bacterial cell membrane test when
added by bacteriocin which means the ability
of bacteriocene in inhibiting the growth of
bacterial cell test.