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Isolation and Characterization of Pediocin PA-1 Producing Lactic Acid Bacteria

Mohan, B (2008) Isolation and Characterization of Pediocin PA-1 Producing Lactic Acid Bacteria. [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 project was focused on the isolating and characterizing pediocin producers, which were isolated from various food commodities along with the partial characterization of the bacteriocin. Out of 9 different samples from various food commodities, 6 were selected based on the strong clear zones against Ped.acidilactii, B1153 and Listeria monocytogenes. Various physiological tests like growth at different temperatures, growth at high salt concentration, growth at high pH and carbohydrate fermentations were carried out based on the Bergey’s Manual of classification and they were tentatively identified as Pediococcus pentosaceus. At the same time the antimicrobial activity of culture filtrate from the isolates was found to be effective against all the Listeria spp. which is due to the presence of the potent antimicrobial peptide. The bacteriocin was extracted using chloroform extraction procedure which was found to be effective for the determination of molecular weight by Tricine SDS-PAGE analysis. All the isolates were subjected for the molecular characterization.
Uncontrolled Keywords: Bacteriocins Pediococcus pentosaceus LAB Lactic acid bacteria
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Mar 2008 06:38
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1659

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