0973-7510 Journal of Pure and Applied Microbiology 2581-690X DR. M.N. Khan 10.22207/JPAM.12.3.39 Control of Food Spoilage Molds Using Lactobacillus Bacteriocins Garcha S Department of Microbiology, Punjab Agricultural University, Ludhiana - 141 004, Punjab, India. 30 09 2018 12 3 1365 1373 Copyright © 2018 The Author(s) 2018 This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.https://creativecommons.org/licenses/by/4.0/

Lactobacillus plantarum MTCC 9503 and Lactobacillus acidophilus NCDC 291 are known bacteriocin producers. Bacteriocin produced by them was quantified. The former produced 10,000 AU/ml and the latter produced 1000 AU/ml of bacteriocin. The effect of bacteriocin preparation on spore viability, spore germination and mycelial growth of laboratory isolates Aspergillus, Penicillium, Fusarium and Alternaria was investigated. 10,000, 15,000 and 20,00 AU of bacteriocin was used for in vitro studies. Plantarum bacteriocin was more effective than acidophilus bacteriocin in reducing spore viability. Spore germination in presence of bacteriocin was observed at 12h compared to 6h in the control run. Mycelial growth was significantly reduced in presence of different concentrations of bacteriocins of both the strains.

Keywords Bacteriocins in vitro antifungal activity spore viability spore germination mycelial growth