Kinetics and thermodynamics of thermal inactivation of partially purified bacteriocin from Pseudomonas aeroginosa

Thermal kinetics of the antimicrobial metabolite relies on adequate degradation kinetic models to warrant food safety and quality. Thermal inactivation of bacteriocin is necessary for its use as natural biopreservatives in the food industry. In this work, the kinetics of thermal inactivation was studied for partially purified bacteriocin produced by Pseudomonas aeroginosa isolated from fermented oats. Samples of bacteriocin were treated at temperature (45-65°C) at constant time of 80 min and different time (0-120 min) at constant temperature of 55°C. The kinetic and thermodynamic parameters for bacteriocin inactivation were calculated. The inactivation was found to follow first order kinetics with k values increase with increase in temperature. Half-life and death rate of the strain producing bacteriocin were also estimated. In addition, frequency factor, activation energy, enthalpy, entropy and Gibb's free energy were determined.