TY - JOUR
T1 - Partial Characterization of Bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici
AU - Sivakumar, Nallusamy
AU - Rajamani, null
AU - Saif, Al Bahry
PY - 2010
Y1 - 2010
N2 - Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were stable at pH 3 - 9 up to 24 h and active at 100°C. The bacteriocins could be stored at -20°C for at least 45 days, at 4°C for 20 days and at 37°C for 5 days.
AB - Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were stable at pH 3 - 9 up to 24 h and active at 100°C. The bacteriocins could be stored at -20°C for at least 45 days, at 4°C for 20 days and at 37°C for 5 days.
KW - Bacteriocin
KW - Lactobacillus acidophilus
KW - Pediococcus acidilactici
UR - http://www.scopus.com/inward/record.url?scp=78649363465&partnerID=8YFLogxK
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U2 - 10.1590/S1516-89132010000500028
DO - 10.1590/S1516-89132010000500028
M3 - Article
AN - SCOPUS:78649363465
SN - 1516-8913
VL - 53
SP - 1177
EP - 1184
JO - Brazilian Archives of Biology and Technology
JF - Brazilian Archives of Biology and Technology
IS - 5
ER -