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Studies On Bacteriocin Producing Lactic Acid Bacteria and Application as a Starter Culture

Manasa, J.B and Deepa, G. (2007) Studies On Bacteriocin Producing Lactic Acid Bacteria and Application as a Starter Culture. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The potential of E.faecium MTCC5153 (a natural bacteriocinogenic isolate) as a co culture/starter culture added to the classical starter culture was investigated, to synthesize optimize the fermentation process. The present study which involved the “studies on bacteriocin producing LAB & application as a starter culture”, the bacteriocin producing LAB from samples obtained form fermenting beans, wine and curd was isolated. These isolates shows antimicrobial activity towards pathogenic organisms like Listeria. Hence these are the best source for the isolation of bacteriocinogenic culture. Entercoccus faecium MTCC5153 culture that was being tested as a starter culture has an ability for curdling the milk, fermentation of Idli batter, as well as production of antimicrobial compound, this provides an additional benefits. Use of bacteriocinogenic culture in food fermentation provides additional measure for controlling the food borne pathogens.
Uncontrolled Keywords: Enterococcus faecium bacteriocinogenic isolate bacteriocin LAB
Subjects: 600 Technology > 08 Food technology > 09 Food Microbiology
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2007 04:45
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/1205

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