Submit Manuscript

American Journal of Food Technology

Year: 2009 | Volume: 4 | Issue: 5 | Page No.: 201-209
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 425

Authors

A. Raja

P. Gajalakshmi

M. Mohamed Mahroop Raja

M. Mohamed Imran

Keywords

Research Article

Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria

A. Raja, P. Gajalakshmi, M. Mohamed Mahroop Raja and M. Mohamed Imran
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as Lactobacillus lactis cremoris. Kefir is a delicious drink with probiotic activity. Nearly ten different food spoilage Bacteria’s were isolated from spoiled food and it was used as test organisms. The susceptibility of test organisms towards the LAB was screened by the study of its effect of temperature, pH and Agitation. All the test organisms were labile to LAB. In this study, the LAB metabolite which is responsible for antibacterial activity shows its thermo tolerant even at 100°C for one hour. The activity of extract was very efficient at pH 4.5 and 6.5 and was ineffective at pH 8.5. The HPLC studies shows presence of bacteriocin and 68% was recovered. From this study we conclude that the lactic acid bacteria isolated from kefir which helps to control food spoilage and potential remedy to the food industries. The ability of the isolated LAB can produce heat stable as well as its acid tolerant which helps to prevent the contamination produced by endospore formers and other acid producing bacteria’s.
PDF Fulltext XML References Citation

Related Articles

Effect of Probiotics on the Haematological Parameters of Indian Magur (Clarius batrachus L.)
Probiotics: The New Ecofriendly Alternative Measures of Disease Control for Sustainable Aquaculture
Isolation, Screening and Evaluation of Antimicrobial Activity of Potential Bacteriocin Producing Lactic Acid Bacteria Isolate
Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens
A Comparison of Two Methods Used for Measuring Antagonistic Activity of Lactic Acid Bacteria

Comments

karthikayen Reply

dear sir,
i reffered this paper that you published a good work and i wondered how the single strain that control the other bacteria. can you suggest is it possible to control contamination of microbes in food industries.

Leave a Comment

Your email address will not be published. Required fields are marked *