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Heat-Labile Bacteriocin Produced From Native Isolate Of Enterococcus Faecalis Cfr06

Thomas, Tina (2007) Heat-Labile Bacteriocin Produced From Native Isolate Of Enterococcus Faecalis Cfr06. [Student Project Report]

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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: “Heat-labile bacteriocin produced by native isolate of Enterococcus faecalis CFR06 was studied. Biochemical tests showed that the organism was able to grow in 6.5% & 9% Nacl. The SEM revealed that they were ovoid, cocci cells occuring in pairs. The above culture was confirmed as Enterococcus faecalis by its growth in 0.04% potassium tellurite.the 16S rRNA gene sequencing followed by phylogenetic tree proved that the strain CFR06 belongs to Enterococcus faecalis. The antimicropbial activity of the organism was found to be antilisterial. The crude bacteriocin was extracted by various methods and was tested against many enzymes, among which trypsin and proteinase-K were found to be inhibiting bacteriocin activity. The bacteriocin were found to be heat-labile when treated at temperatures above 70°C
Uncontrolled Keywords: Enterococcus faecalis Bacteriocin production antibacterial protein 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: 24 Jul 2007 10:14
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1334

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