Potential of bacteriocins produced by probiotic bacteria isolated from tiger shrimp and prawns

Bacteriocin has been used widely in industry as a Backgrounds biopreservative agent. The objective of the present study was to investigate the potency of Bacteriocin isolated from tiger prawn and Penaeus monodon freshwater shrimp as an anti-bacterial on fish. Macrobrachium rosenbergii : A total of ten candidates of probiotic bacteria consisted of five Methods isolates from tiger shrimps (H1, H2, H3, H4, H5) and five isolates from freshwater prawns (W1, W2, W3, W4, W5) were evaluated. Bacteriocin wasBacteriocin was produced by centrifugation at a speed of 150 rpm and at 37 °C for 24 hours. The bacteriocin extract was purified by adding sulphate ammonium salt {(NH4) 2SO4} at 80% of the saturation level. Bacteriocin activity was determined using a diffusion method against pathogenic bacteria Vibrio , and alginolyticus Aeromonas hydrophillaAeromonas hydrophilla . Bacteriocins were analyzed usinganalyzedusing High Pseudomonas stutzeri Performance Liquid Chromatography (HPLC) and Fourier Transform Infra-Red (FTIR). The data were subjected to analysis of variance (ANOVA) and followed with Duncans multiple range test. : Bacteriocins produced by bacteria isolate H4 from tiger prawn Results indicated the highest bacteriocin activity againstbacteriocin activity against at at the diameter of inhibition zone of 887.10 ± Pseudomonas stutzeri stutzeri 409.24 mm /mL. While isolate W2 from freshwater shrimp indicated inhibition zone of 1466.96 ± 127.62 mm /mL. Both bacteriocins were purified by chromatography column using Sephadex LH-20. : This finding showed that bacterial isolates H4 and W2 have the Conclusions potential to produce bacteriocins which inhibit the pathogenic bacteria. FTIR analysis showed an amide group at wave number 1652cm contained in the bacteriocins of isolates H4 and W2. 1 2 3