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Characterization of bacteriocinogenic strains of lactic acid bacteria in fowl and fish intestines and mushroom.

Prakash, M. Halami and Chandrashekar, A. and Joseph, R. (1999) Characterization of bacteriocinogenic strains of lactic acid bacteria in fowl and fish intestines and mushroom. Food Biotechnology, 13 (2). 121-136, 28 ref..

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Abstract

Lactic acid bacteria (LAB) isolated from chicken and fish (Labeo rohita) intestines and mushrooms (Agaricus sp.) were identified and characterized with reference to production of bacteriocins and their genetic markers. Of 650 LAB isolates identified, 2 Lactobacillus casei ssp. casei (C-40 and M-50), 2 Pediococcus pentosaceus (C-6 and M-10) and 2 Pediococcus acidilactici (C-20 and F-58) isolates and 1 Pediococcus sp. isolate (F-7) produced bacteriocins active against related strains of LAB. Bacteriocin producing isolates appeared to contain either 1 or 2 plasmids 4-8 Kb in size and a megaplasmid. Plasmid curing of L. casei ssp. casei C-40 resulted in loss of bacteriocin production and an altered pattern of sugar utilization (inability to utilize mannitol, sorbitol, mellibiose and raffinose). Antibiograms of bacteriocin producing strains showed they were resistant to most of the antibiotics tested, particularly those belonging to the beta-lactam and cephalosporin groups; most strains were sensitive to 30 mug of chloramphenicol and 15 mug of erythromycin. It is concluded that the bacteriocin producing isolates identified in this study may have potential use in food preservation or probiotic applications. [From En summ.]

Item Type: Article
Uncontrolled Keywords: BACTERIA-; BACTERIOCINS-; CHICKENS-; FISH-; FUNGI-EDIBLE; OFFAL-; INTESTINES-; LACTIC-ACID-BACTERIA; MUSHROOMS-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 06:08
Last Modified: 27 Apr 2012 06:43
URI: http://ir.cftri.com/id/eprint/7733

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