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Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation.

Hasan Jama, Y. and Varadaraj, M. C. (1999) Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation. World Journal of Microbiology and Biotechnology, 15 (1). 33-38, 27 ref..

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Abstract

Idli, a traditional cereal/legume-based naturally fermented steamed product with soft and spongy texture is highly popular and widely consumed in India. The inherent viable bacterial populations of mesophilic aerobes and lactics in idli batter increased in their numbers with time at 35 °C, reaching numbers in the range of 13 to 15 log10 CFU g)1. Simultaneously, the pH level decreased from 6.2 to 4.4. Strains of Bacillus cereus F 4810, Escherichia coli D 21 and Staphylococcus aureus FRI 722 (foodborne pathogens) introduced into the idli batter at an initial level of 4.3 log10 CFU g)1 was able to survive and grow well in an initial period of 6 h. However, the strain of S. aureus showed a constant increase in its numbers reaching 9.3 log10 CFU g)1 in 12 h. The addition of plantaricin LP84, a bacteriocin produced by Lactobacillus plantarum NCIM 2084 to idli batter at 1% (v/w) level was able to retard the growth of the inoculated cultures during fermentation. Two aspects were established from this study, (i) that foodborne pathogens occurring as contaminants in idli batter can survive and grow under conditions of natural fermentation and (ii) the e�cacy of a lactic bacteriocin as a potential food biopreservative.

Item Type: Article
Uncontrolled Keywords: Antibacterial e�ect, foodborne pathogens, idli batter, Lactobacillus plantarum, natural fermentation, plantaricin LP84
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jun 2009 11:46
Last Modified: 28 Dec 2011 09:42
URI: http://ir.cftri.com/id/eprint/3034

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