Screening and partial characterization of natural isolates of lactic acid bacteria for bacteriocin production


Citation

Batra N., . and Malik D., . and Behal A., . and Sharma N., . and Bhandu A., . Screening and partial characterization of natural isolates of lactic acid bacteria for bacteriocin production. pp. 915-920. ISSN ISSN(Online):22317546

Abstract

Different food items were screened for bacteriocin producing microbial strains. Out of fifty isolates two best strains DB1 and TB7 were selected and further tested for bacteriocin production. The bacteriocin activity was measured by agar well diffusion method against Staphylococcus aureus and Bacillus coagulans. Bacteriocin produced by these two strains were heat stable upto 80C and at pH range of 6-9. Because of their higher thermo-stability wide pH tolerance and bactericidal mode of action they could be used as natural preservative to enhance shelf life of the different processed food products.


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Abstract

Different food items were screened for bacteriocin producing microbial strains. Out of fifty isolates two best strains DB1 and TB7 were selected and further tested for bacteriocin production. The bacteriocin activity was measured by agar well diffusion method against Staphylococcus aureus and Bacillus coagulans. Bacteriocin produced by these two strains were heat stable upto 80C and at pH range of 6-9. Because of their higher thermo-stability wide pH tolerance and bactericidal mode of action they could be used as natural preservative to enhance shelf life of the different processed food products.

Additional Metadata

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Item Type: Article
AGROVOC Term: Lactic acid bacteria
AGROVOC Term: Bacteriocins
AGROVOC Term: Fermentation
AGROVOC Term: Staphylococcus aureus
AGROVOC Term: Bacillus coagulans
AGROVOC Term: Microbial culture
AGROVOC Term: Food preservation
AGROVOC Term: Food industry
Geographical Term: Malaysia
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 28 Apr 2025 05:16
URI: http://webagris.upm.edu.my/id/eprint/23606

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