Application of the bacteriocin from geobacillus toebii HBB-218to inhibit spoilage in canned foods

Bacteriocins are protein compounds produced by bacteria and have an inhibitory effect on the development of closely related species. Nowadays many bacteriocins have been identified and studied. Among these bacteriocins Nisin and pediocin are commercially produced and used in foods as preservatives. In this study, bacteriocin produced by Geobacillus toebii HBB-218 strain (toebicin) was used against the development of Geobacillus stearothermophilus DSMZ-22 and Bacillus coagulans DSMZ-1 in canned foods. With lactic acid and nisin combinations, bacteriocin obtained from Geobacillus toebii HBB-218 strain was tested on the vegetative cells and endospores of indicator bacteria. In the experimental setup with lyophilised bacteriocin and vegetative cells of G. stearothermophilus DSMZ-22 and B. coagulans DSMZ-1 there was a derease in growth of bacteria. At the end of 24 hours, no viable cell count was observed. The same procedure was also tested with endospores of the mentioned bacteria. In the experimental setups established with endospore, when the count results were examined it was seen that within 2-7 or 7-15 days growth was terminated.