International Journal of Biology and Nanobiomaterials 1(01), 2020, pp.38-47

Original Article

Isolation of lactic acid bacteria from mung bean (vignaradiata) for production of bacteriocin and their antibacterial activity

Gunasekaran S, Selvi M*,
Department of Biotechnology, Sri Ganesh College of Arts and Science, Salem, Tamil Nadu, India


Article history:

Received 25 September 2021
Revised 26 October 2021
Accepted 29 October 2021
Available online 02 November 2021


Lactobacillus sp
vigna radiata
Antibacterial activity
Foodborne pathogens


The lactobacillussp producing ribosomally synthesized antimicrobial peptides (bacteriocin) have exhibited antibacterial activity against food-borne pathogenic bacteria. In this study, lactobacillus sp was isolated from the mung bean(vignaradiata) seeds. Isolated bacterial strains were performed Gram staining, biochemical and sugar fermentation patterns to be followed Bergey’s Manual of Systematic Bacteriology. Ammonium sulphate precipitation was used to separation of cured bacteriocin and then further molecular weight was determined by SDS-PAGE analysis. The antibacterial activity was performed against pathogenic bacteria of Gram positive (S. aureus and S. pneumoniae) and Gram negative bacteria (E. coli and S. dysenteriae) by using agar well diffusion method. The potential bactericidal effect was observed Gram negative bacteria of E. coli and S. dysenteriae then compared to Gram positive bacteria of S. aureus and S. pneumonia, the bactericidal activity based on the bacterial membrane interaction to peptide molecules. Overall, the result was suggested that the bacteriocin may lead to develop promising bio-preservative material for prevention of food-borne pathogens.