Process for the preparation of an extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium

Abstract

Accordingly the present invention provides a process for the preparation an alcoholic extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium which comprises a method for growing the cells in a medium with salinity ranging from 1.5 to 3% for 3-4 days at 28+/−2° C. and harvesting them to prepare an extract which shows the properties of carotenoids (yellow/orange coloration), UV absorption, antibacterial and pH indicator properties.

1 - 5 . (canceled)  
   
   
       6 . A process for the preparation of alcoholic extract of deep-sea bacterium isolated from the Indian costal zones of Arabian sea, said process comprising isolating the bacterium and growing the cells in a medium with salinity ranging from 1.5 to 3% for 3-4 days at 28 ±2° C., centrifuging and washing with 1.5% NaCl, extracting with alcohol for 2-3 times and obtaining an extract which shows the properties of carotenoids (yellow/orange colour), UV absorption, antibacterial and pH indicator.  
   
   
       7 . A process as claimed in  claim 6  wherein, the solvent used to extract is methanol.  
   
   
       8 . A process as claimed in  claim 6  wherein, the extract is used as UV (A, B, C) absorbing compound.  
   
   
       9 . A process as claimed in  claim 6  wherein, the extract inhibits growth of Gram-positive and Gram-negative bacteria.  
   
   
       10 . A process as claimed in  claim 6  wherein, the yellow methanolic extract shows reversible colour change, being pink under alkaline and yellow under neutral or acific conditions and is used as a pH indicator.  
   
   
       11 - 12 . (canceled)  
   
   
       13 . Use of methanolic extract of novel bacterium for enhancing the colour and shelf life of cheese or yoghurt.  
   
   
       14 . Use of methanolic extract as claimed in  claim 13  wherein, the amount of extract used for enhancing the colour and shelf life of cheese and yoghurt ranging between 0.01 g/kg to 10 g/kg.  
   
   
       15 . Use of methanolic extract as claimed in  claim 13  wherein, the amount of extract used for enhancing the colour and shelf life of cheese or yoghurt is 0.01 g/kg.  
   
   
       16 . Use of dried methanolic extract for preparation of menaquinone-7-8 containing substance for use in food and beverage.  
   
   
       17 . Use as claimed in  claim 16  wherein, the quality of extract used in the range between 0.0001 to 0.001%.  
   
   
       18 . A process for preparing menaquinone-7,8 containing substance, said process comprising growing the cells claimed in claim  1 , for 2-5 days, harvesting after centrifugation and either spray drying or lyophilizing and using at a concentration ranging between 0.5 to 10% for preventing and treatment of osteoporosis.  
   
   
       19 . A process as claimed in  claim 18  wherein, growing the cells for 4 days before harvesting.