In this study, we investigated the antifungal activity of lactose oxidase (LO) as a potential biopreservative in dairy products. Our study objectives were to screen LO against common mold strains, detect minimum inhibitory level same and understand how affects pH lactic acid bacteria (LAB) counts set yogurt. Five strains (Penicillium chrysogenum, Penicillium citrinum, commune, decumbens, roquef...

Bacteriocins are proteinaceous antibacterial compounds that exhibit bactericidal activity against species closely related to the producer strain. The aim of this research was to investigate the production of bacteriocin by Bacillus spp. isolated from intestinal bacterial flora of the Caspian Frisian Roach (Rutilus frisii kutum). A bacteriocin produced by the bacterium Bacillus cereus strain RF ...

Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole barley flour from a mixture of ba...

The fermentation process results in the presence of lactic acid bacteria (LAB). Traditional fermented buffalo milk from Indonesian province West Sumatra is known as dadih. Bacteriocins are naturally occurring antimicrobial peptides that can be produced by LAB. These bacteriocins have potential to used natural preservatives. This research was conducted with intention isolating and partially char...

Lactobacillus salivarius KL-D4 isolated from duck intestine produced bacteriocin which was stable at high temperature and a wide pH range of 3-10. Its cell free supernatant at pH 5.5 exhibited wide inhibitory spectrum against both G+ and G- bacteria. The highest bacteriocin production was obtained in MRS broth supplemented with 0.5 % (w/v) CaCO3 at 6 h by gentle shaking. PCR walking using speci...