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Identification of lactic acid bacteria from fermented Indian food and study its physical and cultural parameters on bacteriocins produced by them
Type of publication
Straipsnis kitoje duomenų bazėje / Article in other database (S4)
Author(s)
SRM University | |
Mehra, Somesh | ABC Genomics, Biotech Park Lucknow |
Title
Identification of lactic acid bacteria from fermented Indian food and study its physical and cultural parameters on bacteriocins produced by them
Is part of
International journal for research in applied science & engineering technology [electronic resource]. Faridabad : IJRASET, 2015, Vol. 3, iss. 7
Date Issued
Date Issued |
---|
2015 |
Publisher
Faridabad : IJRASET
Is Referenced by
Extent
p. 339-343
Field of Science
Keywords
Abstract
In various South Indian fermented food lactic acid bacteria plays important role. The starter cultures in food is Lactic acid bacteria (LAB) and are known to produce antimicrobial substances such as bacteriocins, having great potential as food bio preservatives. Idli and Dosa are fermented food prepared by the people in South India. Bacteriocin producing LAB were isolated from dosa batter and idli batter and identified as species of Lactobacillus. Evaluation of culture supernatant of the isolates for their antimicrobial activity against pathogens like Staphylococcus aureus md Pseudomonas sp. The stability of the bacteriocins was tested at different temperatures and pH. Isolates produced bacteriocins were stable at temperatures ranging between 30 to 80°C and over a wide range of pH from 2 to 10. The molecular weight of partially purified bacteriocin was analyzed by SDS-PAGE. The range of molecular weights between 16 to 48 kDa.
Type of document
type::text::journal::journal article::research article
Language
Anglų / English (en)
Coverage Spatial
Indija / India (IN)