Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo (Bubalis bubalus) milk
作者： Surya Kant Verma , Shiv Kumar Sood , Ram Krishan Saini , Neha Saini
DOI: 10.1016/J.LWT.2017.02.031
关键词:
摘要: Abstract The present study was carried out to enhance shelf life of raw buffalo milk by the use pediocin PA-1 containing fermented cheese whey (PCFCW) as bio-preservative. Ten distinct genera microbes could be identified Streptococcus, Enterococcus, Salmonella, Campylobacter, Lactobacillus, Enterobacter, E. coli, Shigella, Candida and Aspergillus. For production PCFCW, supplemented medium with Pediococcus pentosaceous NCDC 273 for 24 h. Partially purified PCFCW prepared using ammonium sulphate precipitation followed membrane ultrafiltration 10 kDa 3 kDa (Millipore) respectively. fraction between 10 used This bio-preservative found contain at level 2.04 × 105 AU/ml. In view wide antibacterial spectrum pediocin, formulation added 1%, 5%, 10% (v/v) concentrations reduce total microbial load. A significant decrease (p˂0.05) observed in viable count on TGYEA, Staphylococcus aureus BPA, lactic acid bacterial MRSA. However, reduction coliform VRBA yeast-mould PDA non-significant (p˂0.05). Therefore, it can concluded that partially effective reducing load milk.
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