African Journal of Biotechnology Vol. 2 (7), pp. 179–184, July 2003   

ISSN 1684-5315  © 2003 Academic Journals

Full Length Research Paper

Influence of cultural conditions on the production of bacteriocin by Lactobacillus brevis OG1                

S.T.  Ogunbanwo*, A.I. Sanni, and A. A. Onilude

Department of Botany and Microbiology, University of Ibadan, Nigeria

*Corresponding author: Fax: 234-02-8103043; 8103118; e-mail: topzybanwo@yahoo.com

Accepted 5 June 2003

Bacteriocin produced by Lactobacillus brevis OG1 has large spectrum of inhibition against pathogenic, food spoilage microorganisms and various Lactic acid bacteria employed as test strains. The bacteriocin inhibited E coli NCTC 10418 and Enterococcus faecalis, but did not inhibit Candida albicans ATCC 10231 and Klebsiella sp. UCH 15.  The antibacterial activity appeared to be pronounced between early logarithmic and early stationary phase. Supplementation and/or replacement of nutrients demonstrated that larger quantities of bacteriocin could be produced by addition of yeast extracts (3.0%), NaCl (1.0-2.0%), glucose (1.0 %) and Tween 80 (0.5%), while addition of tri-ammonium citrate, sodium acetate, magnesium sulphate, manganese sulphate and potassium phosphate had no effect on production. Maximal activity in composed medium was achieved at initial pH of 5.5, and incubation period of 48h at 30-37⁰C.    

Key words: Bacteriocin, growth media, Lactobacillus brevis OG1, indicator organisms, antagonistic activity.