African Journal of

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12156

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
Email: [email protected]

  •  Accepted: 05 June 2003
  •  Published: 31 July 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 andEnterococcus faecalis, but did not inhibit Candida albicans ATCC 10231 andKlebsiella 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.