World Journal of
Pharmaceutical and Life Sciences

USE OF ANTIMICROBIAL BACTERIOCINS PRODUCED FROM INDIGENOUS LACTOBACILLUS SPP. AS BIOPRESERVATIVES IN PINEAPPLE JUICES

Neha Dubey* and Shobha Shrivastava

ABSTRACT

Within the beverage industry, fruit juices are rapidly growing segment among non-alcoholic beverage because of their nutritional benefits. But they are prone to spoilage due to microbial activity which makes it inconsumable. Besides the physical method which includes pasteurization, chemical preservatives are widely used in fruit juices and beverages to improve their shelf-life where potassium sorbate and sodium benzoate are most common among various preservatives. The demand of natural, safe and environmental friendly preservatives has been increasing. That is why, bacteriocins, lactoperoxidase, herb leaves and oils, spices, and some organic acids are gaining significance now a days and considered as Generally Recognized As Safe (GRAS) additives. Bacteriocins being bioactive antimicrobial peptides which is extracellularly released by various bacteria specifically probiotic and readily degraded by proteolytic enzymes in the human body. This suggests the possibilities of its use as biopreservative in fruit and vegetable juices apart from dairy usage. In the present study various types of food and dairy products were used to obtain indigenous Lactobacillus spp. and then protenacious fermented product obtained after their fermentation in liquid MRS (deManRogosa and Sharpe medium) medium was used in the preservation of pineapple juice after their proper investigations.

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