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Microbiology Journal
  Year: 2011 | Volume: 1 | Issue: 3 | Page No.: 113-119
DOI: 10.3923/mj.2011.113.119
 
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Isolation, Screening and Evaluation of Antimicrobial Activity of Potential Bacteriocin Producing Lactic Acid Bacteria Isolate
V. Bali, P.S. Panesar and M.B. Bera

Abstract:
In recent years, antimicrobial agents represent the greatest advantage especially as preservatives in food items. Bacteriocin, one of the antimicrobial substances is ribosomal-synthesized antimicrobial compounds, proteinaceous in nature and mostly acts against closely related species. The present work reports screening of microorganisms for bacteriocin producers obtained from milk, curd, paneer and other fermented food items. Out of the 125 bacteriocin producing lactic acid bacteria isolated from various food items and tested for antagonistic properties, forty bacteria were found to have activity against different gram positive and gram negative bacteria including certain pathogenic and food spoiling microorganisms. Lactic acid bacteria strain BS13, a gram-positive, aerobic, homofermentative, cocci produced highest antimicrobial activity (27306 AU mL-1) with wide range of inhibition. This bacteriocin could potentially be used as food preservatives.
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How to cite this article:

V. Bali, P.S. Panesar and M.B. Bera, 2011. Isolation, Screening and Evaluation of Antimicrobial Activity of Potential Bacteriocin Producing Lactic Acid Bacteria Isolate. Microbiology Journal, 1: 113-119.

DOI: 10.3923/mj.2011.113.119

URL: https://scialert.net/abstract/?doi=mj.2011.113.119

 
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