Biopreservation of Tomatoes Using Bacteriocin Produced by L. Plantarum SJC 103 and L. Apis Hbam1
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Date
2022
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Abstract
Several species of Lactobacillus have been known to produce an antimicrobial peptide known as bacteriocin,
which are generally regarded as safe thus making them suitable as food additives a*nd thereby fulfilling
consumers demand for chemical free food. The aim of the study was to produce bacteriocin from Lactobacillus
plantarum SJC103 and L. apis HBAM1 and use the bacteriocin produced as a biopresevative of tomatoes.
Production of bacteriocin from both Lactobacillus species was performed using broth cultures of the selected
isolate were centrifuged at 4000 rev/min for 1 hr and the supernatant which contained the was then decanted. The
bacteriocin produced was purified using ammonium sulphate precipitation. Microbial analysis was conducted on
untreated tomatoes (control), tomatoes treated with bacteriocin, and Staphylococcus aureus infected tomatoes
treated with bacteriocin and all were stored under the same conditions. The biopreservative potential of
bacteriocin from both isolates produced a reduction in colony for the treated tomatoes with 1.10 x 107 cfu/g and
2.15 x 107 cfu/g for L. plantarum and L. apis respectively which were significantly reduced when compared with
the S. aureus infected tomatoes with 9.25 x 107 cfu/g on day 10 of preservation. It was concluded that bacteriocin
from Lactobacilli can be harnessed as a natural antibacterial in the preservation of tomatoes.