Partial Characterization of Bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici
Brazilian Archives Of Biology And Technology
Endereço:
Rua Professor Algacyr Munhoz Mader 3775, CIC
Curitiba / PR
0
Site: http://www.scielo.br/babt
Telefone: (41) 3316-3012
ISSN: 15168913
Editor Chefe: Carlos Ricardo Soccol
Início Publicação: 30/11/1946
Periodicidade: Bimestral
Área de Estudo: Biologia geral
Partial Characterization of Bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici
Ano: 2010 | Volume: 53 | Número: 5
Autores: Nallusamy Sivakumar, Rajamani, Al- Bahry Saif
Autor Correspondente: Nallusamy Sivakumar | [email protected]
Autor Correspondente: Nallusamy Sivakumar | [email protected]
Palavras-chave: bacteriocin, lactobacillus acidophilus, pediococcus acidilactici
Resumos Cadastrados
Resumo Inglês:
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
100ºC. The bacteriocins could be stored at –20ºC for at least 45 days, at 4ºC for 20 days and at 37ºC for 5 days.