DEVELOPMENT OF BIO-PRESERVATIVES OF VARIOUS FOOD

SOURCES FROM MICROBES AND PLANT-EXTRACTS

• Biopreservation is the rational exploitation of anti-microbial
potential of naturally occuring chemical compounds or micro-
organisms or their metabolites in food for its extended shelf life.
• Among the most studied biopreservatives are essential
oils, bacteriocins, enzymes, and selected microorganisms.
• New antimicrobial delivery systems for food products and
combination with other preservation factors or technologies are
being proposed in order to ensure food safety and overall
quality of products.
• To develop biopreservatives from natural sources like microbes
and plant extracts
• To test the spoilage activity after using bio-preservatives
• It is common knowledge that the current consumer demands include
reducing over processing of foods and limiting foods added with
conventional antimicrobials, such as potassium sorbate and sodium
benzoate.
• Although sodium benzoate is usually considered safe for people who
aren't sensitive to it, when combined with ascorbic acid in acidic foods
it can produce benzene, which may slightly increase your risk for
leukemia and other types of cancer.
• In sensitive individuals, it can cause asthma, hives and other allergic
reactions
• An interesting alternative is the use of “naturally derived”
antimicrobials called bio preservatives.
• A wide range of natural products from plants, animals,
and microorganisms exhibit antimicrobial activity against food-borne
bacteria, yeasts, and moulds. These natural products are termed as
bio preservatives.
• Among the most studied bio preservatives are essential
oils, bacteriocins, enzymes, and selected microorganisms.
• Depending on the specific bio preservative, (which is compatible with
selected fruits, vegetables, dairy products, and/or meat and
poultry)it can also be used for edible coating applications.
• These days LAB bacteriocins are used as an integral part of hurdle
technology. Using them in combination with other preservative
techniques can effectively control spoilage bacteria and other
pathogens, and can inhibit the activities of a wide spectrum of
organisms, including inherently resistant Gram-negative bacteria.
• This is considered to be a breakthrough in the field of bio
preservatives.
• There are a number of pathways available for the development of
bio preservatives, each having it’s own merits and demerits.
• Fermentation of various food stuffs by lactic acid bacteria (LAB)
is one of the oldest forms of bio preservation practiced by
mankind
• LAB have the ability to produce antimicrobial compounds called
bacteriocins.
• LAB can mediating many positive health effects.
• Bacteriocin can be very important in competing with other
organisms of the intestine.
• They consists of a biologically active protein moiety, and have a
bactericidal mode of action and attach to specific cell
receptors.
• They inhibit the growth of Listeria, Clostridium, Staphylococcus,
Bacillus spp. and Enterococcus spp.
• Option 1:
• Compare the efficacy of different bacteriocins from 3 strains of
LAB.

• Option 2:
• Checking the efficacy of one bacteriocin against different
strains of bacteria causing food poisoning.

• Option 3:
• Check the efficacy of one bacteriocin over different foodstuff.
• Lactobacillus acidophilus OSU133
• Lactococcus lactis which produces nisin
• Pediococcus acidilactici which produces pediocin PA1
• Solvent Extraction
MRS Broth
Organic solvents -hexane, chloroform, isopropanol ,ether,
chloroform- isopropanol(2:1 v/v), chloroform-methanol(2:1
v/v)
Acetic Acid
• Hurdle Method
EDTA or sodium tripolyphosphate (STPP)
• Role of Lactic Acid Bacteria (LAB) in Food Preservation and Human Health –
A Review, oomro, A.H., T. Masud and Kiran Anwaar, Pakistan Journal of
Nutrition 1(1): 20-24, 2002
• Solvent extraction of bacteriocins from liquid cultures, L.L. Burianek and A.E.
Yousef, Letters in Applied Microbiology 2000, 31, 193-197
• Isolation And Extraction Of Bacteriocins Produced By Lactic Acidbacteria
Isolated From Raw Milk Samples, Deshmukh P.V. And Thorat P.R, Indian
Streams Research Journal, Volume 3, Issue. 3, April. 2013
• Lactic Acid Bacteria – A Potential Biopreservative In Sea Food Industry,
Swarnadyuti Nath, Supratim Chowdhury, Srikanta Sarkarand K.C. Dora,
International Journal of Advanced Research (2013), Volume 1, Issue 6, 471-
475
• Biopreservatives from yeasts with antimicrobial activity against common
food, agricultural produce and beverage spoilage organisms, M. Mewa-
Ngongang, S.K.O. Ntwampe, H.W. du Plessis , L. Mekuto and N.P. Jolly,
Antimicrobial research: Novel bioknowledge and educational programs (A.
Méndez-Vilas, Ed.) 219