Physiological, biochemical and molecular characterization of potential bacteriocin producing strain isolated from fermented berseem
نویسندگان
چکیده
منابع مشابه
Isolation, screening and characterization of bacteriocin-producing lactic acid bacteria isolated from traditional fermented food.
100 lactic acid bacterial strains isolated from traditional fermented foods (yoghurt, milk cream, sour dough and milk) were screened for bacteriocin production. Twenty six strains producing a nisin-like bacteriocin were selected. Most of these isolates gave only a narrow inhibitory spectrum, although one showed a broad inhibitory spectrum against the indicator strains tested, this strain was de...
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Lactobacillus plantarum strain B21 was isolated from Vietnamese sausage (nem chua) and demonstrated broad antimicrobial activity due to the production of bacteriocins. Here, we report the complete genome sequence of this strain (3,284,260 bp).
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Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobi...
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Bacillus sp., Leuconostoc mesenteroides, Vagococcus sp., and Pediococcus sp. were isolated from fermented vegetables. All the four isolates produced bacteriocin and they have showed antibacterial activity against E. coli, B. subtilis and K. pneumoniae. Bacteriocin was stable at various temperature and pH. But it was sensitive to enzymes such as α amylase, lipase and pepsin and also affected by ...
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The present research was focused on probiotic characterization of lactic acid bacteria from fermented foods and beverage of Kinnaur and partial purification of bacteriocin. Lactic acid bacterial isolates were examined in-vitro for potential probiotic properties based on their low pH tolerance, bile-salt resistance, production of antimicrobial substances, exopolysaccharide production, proteolyti...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2014
ISSN: 0139-3006,1588-2535
DOI: 10.1556/aalim.2013.0001