Biopreservative application of bacteriocins obtained from samples Ictalurus punctatus and fermented Zea mays

This study evaluated the preservative ability of protein-like cell free supernatants produced by lactic acid bacteria (LAB) isolates from samples Ictalurus punctatus (Cat fish) and slurry fermented Zea mays (Ogi). The LAB strains were separately isolated understudied using De Man, Rogosa Sharpe (MRS) media at 37°C for 48 h. characterized with Gram staining, oxidase catalase tests, microscopy study, carbohydrate fermentation, production NaCl tolerance. Thereafter, protein concentrations crude bacteriocin positive, rod shaped, negative studied. Also, growth inhibition Bacillus subtilis, Staphyloccocus aureus Escherichia coli, heat stability, pH tolerance, effect proteolytic enzyme biopreservation efficiency (crude bacteriocins) determined.  Biopreservative was also determined in orange (Citrus sinenses) Titus fish (Scomber scombrus). intestine I. Z. carbohydrate, grew optimally 3% NaCl, 10 37°C, respectively. They inhibited multiplication E. coli various extents, but more effective on different strains. bacteriocins other hand, potent (22.7 ± 0.8 mm) than S. (7.9 0.1 mm). biopreservative greater that mays. obtained selected substances form antibacterial proficiencies through tested pathogens low colony counts food samples, Bacterial can be successfully used preservation vegetables.   Key words: punctatus, mays, bacteriocin, substances, ability.