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American Journal of Food Technology
  Year: 2009 | Volume: 4 | Issue: 5 | Page No.: 201-209
DOI: 10.3923/ajft.2009.201.209
Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria
A. Raja, P. Gajalakshmi, M. Mohamed Mahroop Raja and M. Mohamed Imran

Abstract:
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.
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COMMENTS
23 September, 2009
karthikayen:
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.
 
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