Partial Characterization of Bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici

Nallusamy Sivakumar, [No Value] Rajamani, Al Bahry Saif

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1177-1184
Number of pages8
JournalBrazilian Archives of Biology and Technology
Volume53
Issue number5
DOIs
Publication statusPublished - Sep 2010

Fingerprint

Pediococcus acidilactici
Lactobacillus acidophilus
bacteriocins
dairies
organisms
food pathogens
meat
milk

Keywords

  • Bacteriocin
  • Lactobacillus acidophilus
  • Pediococcus acidilactici

ASJC Scopus subject areas

  • General

Cite this

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abstract = "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.",
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