Antibacterial activity and characterization of bacteriocin of Bacillus mycoides isolated from whey

Bacteriocin produced by Bacillus mycoides isolated from whey showed strong inhibition against food borne serious pathogens, Listeria monocytogenes and Leuconostoc mesenteroides. Antibacterial substance was partially purified by salt saturation method. Partially purified bacteriocin withstood temperature up to 100 degrees C, found active at wider pH range (4 to 11) and was sensitive to trypsin. This inhibitory substance showed bactericidal effect against bacteriocin-sensitive indicators. Thus, on the basis of above mentioned characters, the antibacterial substance produced by B. mycoides is most probably a potent bacteriocin and can be used for biological preservation of food.