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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 4 | Page No.: 335-340
DOI: 10.3923/pjn.2009.335.340
Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic
V. Karthikeyan and S.W. Santhosh

Abstract:
Bacteriocin producing Lactobacillus acidophilus strain was isolated from the gut of marine prawn (Penaeus monodon). This bacteriocin has broad range of antibacterial activity against major food born pathogens. Maximum bacteriocin production was observed at temperature 50°C, pH 4 and 0.9% sodium chloride. The bacteriocin was purified by ammonium sulphate precipitate and ion exchange (DEAE cellulose) chromatography. Biochemically it was pure protein moiety and its molecular weight was 2.5 KDa. This study revealed the possibility of using bacteriocin as a food preservative and the L. acidophilus strain as probiotic.
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How to cite this article:

V. Karthikeyan and S.W. Santhosh, 2009. Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic. Pakistan Journal of Nutrition, 8: 335-340.

DOI: 10.3923/pjn.2009.335.340

URL: https://scialert.net/abstract/?doi=pjn.2009.335.340

 
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