Isolation and identification of kurthia gibsonii from paneer and study its antibacterial activity against intestinal pathogens
Keywords:
Kurthia gibsonii, paneer, antimicrobial peptide, EnteropathogensAbstract
Kurthia is a bacterial genus from the Planococcaceae family and it is more closely related to members of Lactobacillus, Bacillus, Staphylococcus, and Streptococcus. These bacteria are usually found in meat, meat products, milk products, and produce antimicrobial peptides. Antibacterial activity of these peptides has not been reported against intestinal pathogens. This study shows the isolation and identification of Kurthia gibsonii from Paneer and study its antibacterial activity against intestinal pathogens. Kurthia gibsonii was isolated on De Mann Rogosa sharp agar for identification. Morphologically it is a Gram positive, non-motile, non-spore forming, and Rod-shaped bacteria. Probiotics characteristics of K. gibsonii was studied by Acid tolerance, Thermotolerance, Salt tolerance, and Proteolytic activity test. The optimal temperature for growth were 37℃, 45℃, and pH 7.0 respectively. It grew in the presence of 2%, 4%, and 6% NaCl. The organism was identified and confirmed by 16 S RNA sequencing. It was tested for production of Antibacterial peptide by Well Diffusion Assay. The Antibacterial peptide was isolated from Kurthia gibsonii by well plate assay and its extraction, purification was done by ammonium precipitation, Dialysis method, and Reverse phase High performance liquid chromatography method.
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