Title of article
ISOLATION AND CHARACTERIZATION OF BACTERIOCIN PRODUCING LACTOBACILLUS SP FROM TRADITIONAL FERMENTED FOODS
Author/Authors
S. Jagadeeswari، نويسنده , , P.Vidya، نويسنده , , D.J.Mukesh Kumar، نويسنده , , M.D.Balakumaran، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2010
Pages
7
From page
575
To page
581
Abstract
20 different samples of various traditional fermented foods were screened for the presence of bacteriocin producing LAB using agar well diffusion method. Three best isolates inhibiting the growth of the indicator organisms like Bacillus subtilis, Bacillus cereus, Staphylococcus aureus MTCC 96, Pseudomonas aeruginosa MTCC 424, Vibrio cholerae, E.coli MTCC 739 and Candida albicans MTCC 227 were obtained and identified as L .plantarum, L. lactis and L. acidophilus.
Keywords
probiotics , lactic acid bacteria , Bacteriocin
Journal title
Electronic Journal of Environmental, Agricultural and Food Chemistry
Serial Year
2010
Journal title
Electronic Journal of Environmental, Agricultural and Food Chemistry
Record number
665463
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