Bacteriocin Production from Ginger (Zingiber Officinale) and Radish (Raphanus Sativa) Associated Microflora

Abstract: Bacteriocin is one of the protective mechanisms developed by microorganisms to compete for the maximum survival of their own strain. The organisms producing bacterocin were isolated from ginger and radish. Bacteriocin produced by them was having broad spectrum inhibition against both food spoiling and pathogenic microorganisms. The Bacteriocin was stable at 70OC and at pH 3-8 for radish and 3-9 for ginger. The proteinacious nature of bacteriocin produced by test isolates inhibiting wide range bacteria may have future application as food preservative.

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