Production, Purification, Stability and Efficacy of Bacteriocin from Isolates of Natural Lactic Acid Fermentation of Vegetables
作者： Vinod Kumar Joshi , Neerja S. Rana , Somesh Sharma
DOI:
关键词: Lactic acid fermentation 、 Bacteriocin 、 Biology 、 Escherichia coli 、 Cereus 、 Bacillus cereus 、 Microbiology 、 Lactobacillus 、 Antimicrobial 、 Fermentation
摘要: Summary The antimicrobial activity of partially purified bacteriocin produced during naturallactic acid fermentation carrot, radish and cucumber was assessed characterized.Out ten strains, the isolated strain CA 44 Lactobacillus genus from carrot fermentationproduced with maximum against Escherichia coli , Staphy-lococcus aureus Bacillus cereus, though it more effective E. than others . Bacteriocin stable at up to 100 °C but its declined compared that 68 °Cand completely lost 121 °C. retained with-in pH range 4–5, adversely affected by addition papain. Bacteriocinwas also B. cereus in different fruit products (pulp, juice wine) indi-cating potential application as a biopreservative products. Key words : antimicrobial, bacteriocin, lactic fermentation, Staphylococcus,Bacillus
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