Characterisation of Bacteriocins Produced by spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens.

Lactic acid bacteria (LAB) are widely known for their probiotic activities for centuries. These bacteria synthesise some secretory proteinaceous toxins, bacteriocins, which help destroy similar or interrelated bacterial strains. This study was aimed at characterising bacteriocins extracted from spp. found in yoghurt and assessing their bactericidal effect on foodborne bacteria. Twelve isolated spp. were examined to produce bacteriocins by the organic solvent extraction method. Bacteriocins produced by two of these strains, (BLh) and (BLp), showed the most significant antimicrobial activity, especially against and . Analysis of SDS-PAGE showed that . and . bacteriocins have a molecular weight of ~10 kDa and ~15 kDa, respectively. . (BLp) bacteriocin was heat stable while . (BLh) bacteriocin was heat labile. Both bacteriocins have shown activity at acidic pH. Exposure to a UV light enhances the activity of the BLh; however, it had negligible effects on the BLp. Different proteolytic enzymes confirmed the proteinaceous nature of both the bacteriocins. From this study, it was concluded that bacteriocin extracts from . (BLh) can be considered a preferable candidate against foodborne pathogens as compared to . (BLp). These partially purified bacteriocins should be further processed to attain purified product that could be useful for food spoilage and preservation purposes.