Characterization of a new bacteriocin produced from a novel isolated strain of Bacillus lentus NG121.

The new bacteriocin is produced from Bacillus lentus NG121 isolated from Khameera - a traditional fermented food from Himachal Pradesh, India which has been reported for the first time in the literature to produce bacteriocin and exhibited very high activity units of 20 x 10(5) AU (Arbitrary Units)/ml. This bacteriocin was partially purified and was further characterized to assess its preservation characteristics. It showed strong antimicrobial activity against the most challenging and serious test indicators like Listeria monocytogens and Staphylococcus aureus.