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Dahi as a Potential Source of Lactic Acid Bacteria Active against Foodborne Pathogenic and Spoilage Bacteria

Balasubramanyam, B. V. and Varadaraj, M. C. (1994) Dahi as a Potential Source of Lactic Acid Bacteria Active against Foodborne Pathogenic and Spoilage Bacteria. Journal of Food Science and Technology, 31 (3). pp. 241-243.

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Abstract

Culture filtrates of 14 natural isolates of lactic acid bacteria from samples of market dahi and milk exhibited antimicrobial activity against a few important foodborne pathogenic and spoilage bacteria. Among these, 11 cultures were from dahi and a higher proportion of these were identified to be the species of Lactobaciϊίus. The antimicrobial principles involved are a proteinaceous substance and hydrogen peroxide.

Item Type: Article
Uncontrolled Keywords: Dahi, Fermented milk, Antagonistic lactic acid bacteria, Antimicrobial activity, Foodborne pathogenic bacteria, Spoilage bacteria
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 08:52
Last Modified: 21 Jun 2012 06:28
URI: http://ir.cftri.com/id/eprint/1556

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