Exploration and Purification of Secondary Metabolites from Lactobacillus acidophilus and Their Potential as a Bio-preservative

Anis Ahmad Chaudhary *

Department of Biology, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh, Saudi Arabia.

Mohammad Fareed

Department of Environmental Health and Clinical Epidemiology, Center for Global Health Research, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, Tamil Nadu, India.

*Author to whom correspondence should be addressed.


The natural tendency of many food items to spoil requires the use of natural preservatives to extend shelf life while maintaining their original qualities, such as texture and flavour. Consequently, there's a rising demand for preservatives derived from organic sources. This research focused on producing a bioactive compound with a low molecular weight using Lactobacillus acidophilus (MTCC 10307). The study investigated how different production mediums, temperatures, and pH levels influenced the synthesis process. With optimized conditions, the molecule was synthesized, extracted, purified, and characterized. UV analysis detected an absorption peak characteristic of a proteinaceous substance in the extracted material. The isolated compound was then tested for its antibacterial activity against foodborne pathogens. By utilizing the isolated component as a bio-preservative in various types of juices, its effect on shelf life was assessed. One advantage of a low molecular weight compound is its ability to quickly penetrate cell walls and combat bacteria responsible for food spoilage.

Keywords: Lactic acid, Lactobacillus acidophilus, bio preservation, antibacterial protein, food preservation

How to Cite

Chaudhary, A. A., & Fareed, M. (2024). Exploration and Purification of Secondary Metabolites from Lactobacillus acidophilus and Their Potential as a Bio-preservative. UTTAR PRADESH JOURNAL OF ZOOLOGY, 45(11), 227–239. https://doi.org/10.56557/upjoz/2024/v45i114089


Download data is not yet available.


Parvez S, Malik KA, Kang SA, Kim HY. Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology. 2006;100(6):1171-1185.

Settanni L, Moschetti G. Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiology. 2010;27(6): 691-697.

Ogunbanwo ST, Sanni AI, Onilude AA. Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. African Journal of Biotechnology 2003;2(9):273-277.

Gänzle MG. Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food spoilage. Current Opinion in Food Science. 2015;2:106-117.

Gorska S, Jachymek W, Rybka J, Strus M, Heczko PB, Gamian A. Structural and immunochemical studies of neutral exopolysaccharide produced by Lactobacillus johnsonii 142. Carbohydrate Research. 2010;345(1):108-114.

Sachan A, Ghosh A, Das S, Sen R, Bhattacharjee C. Production and characterization of a bioemulsifier from Lactobacillus helveticus ATCC 15009 and its potential application in food industry. Frontiers in Microbiology. 2017;8:202.

Papadimitriou K, Zoumpopoulou G, Foligne B, Alexandraki V, Kazou M, Pot B, Tsakalidou E. Discovering probiotic microorganisms: In vitro, in vivo, genetic and omics approaches. Frontiers in Microbiology. 2015;6:58.

Smith J, Jones A. Determination of biomass in microbial cultures using centrifugation. Journal of Microbial Methods. 2020; 25(3):112-118.

Todorov SD, Dicks LM. Antimicrobial activity of Lactobacillus spp. isolated from a traditional Bulgarian dairy product. FEMS Microbiology Letters. 2004;233(1):107-113.

Namjou F, Yeganeh S, Madani R, Ouraji H. Extraction, Purification, and Characterization of Trypsin Obtained from the Digestive System of Yellowfin Seabream (Acanthopagrus latus). Arch Razi Inst. 2019;74(4):405-411.

Wu Y, Luo X, Ma Z, Chen X, Huang L, Guo X, Zhang J, Zheng L, Liu B, Wu Z. Recent advances in column chromatography for peptide and protein purification. Journal of Separation Science. 2021;44(18):3705-3720.

Todorov SD, Dicks LMT. Bacteriocin production by Lactobacillus spp. isolated from yogurt. Food Control. 2004;15(7): 547–552.

Gernaey KV, Borch Jensen C, Pedersen AGU, Woodley JM, Gani R. Process analytical technology tools for scale-down and scale-up of fermentation and biocatalysis processes. Trends in Biotechnology. 2010;28(7):346–354.

Chen X, Cheng X, Xiao H. Large-scale production of proteins in Escherichia coli by ammonium sulfate precipitation. Journal of Visualized Experiments. 2018;134: 57360.

Pratush A, Gupta A, Kumar A, Vyas G. Application of purified bacteriocin produced by Lactococcus lactis AP2 as food biopreservatives in acidic foods. Annals Food Science Technology. 2012;13: 82- 87.

Gaggia F, Di Gioia D, Baffoni L. Biopreservative strategies to improve shelf life and safety of fresh-cut fruits and vegetables. Frontiers in Microbiology. 2011;2:1-8.

Ouoba LI, Lei V, Jensen LB. Microorganisms associated with malting and brewing of indigenous beverages and their potentials in bioprocessing. African Journal of Microbiology Research. 2008; 2(6):78-95.

Papagianni M. Advances in citric acid fermentation by Aspergillus niger: Biochemical aspects, membrane transport and modeling. Biotechnology Advances 2012; 30(6):1535-1548.

Sharma R, Garg P, Kumar P. Lactic acid bacteria: A promising tool for food preservation. In Fermentation Processes. 2018;135-153.

Singh TK, Drake MA, Cadwallader KR. Flavor of Cheddar cheese: A chemical and sensory perspective. Comprehensive Reviews in Food Science and Food Safety. 2003;2(4):166-189.