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Characterization of Bacteriocinogenic Lactic Acid Bacteria from Fermented Food Products

Rajashree, K. (2007) Characterization of Bacteriocinogenic Lactic Acid Bacteria from Fermented Food Products. [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: Lactic acid bacteria are widely used as a starter culture in food fermentation. Bacteriocin producing LAB were isolated and identified as Enterococcus spp by microbial, biochemical methods, from naturally fermented idli batter. On initial screening based on their anti-listerial activity, the native isolates showed antagonistic activity against several Listeria species. Molecular conformations using Polymerase chain reaction (PCR) confirmed the native species to be Enterococcus faecium. The bacteriocins produced from the native isolates were characterized as anti-listerial, heat-stable, enterocin type, class II bacteriocins.
Uncontrolled Keywords: Lactic Acid Bacteria Fermented Food Products Bacteriocinogenic LAB bacteriocins
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jul 2007 10:54
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1374

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