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| Title: | Screening and partial characterization of natural isolates of lactic acid bacteria for bacteriocin production |
| Authors: | Batra, N.
Malik, D.
Behal, A.
Sharma, N.
Bhandu, A. |
| Issue Date: | 2017 |
| Citation: | International Food Research Journal 24(3): 915-920 (June 2017), 24 (3), p. 915-920 |
| 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 80˚C 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. |
| License: | http://www.oceandocs.org/license |
| URI: | http://agris.upm.edu.my:8080/dspace/handle/0/14884 |
| Related document: | http://www.ifrj.upm.edu.my/24%20(03)%202017/(2).pd... |
| ISSN: | ISSN (Online): 2231 7546 |
| Appears in Collections: | Publications
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