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Please use this identifier to cite or link to this item: http://hdl.handle.net/1807/5204

Title: ISOLATION AND CHARACTERIZATION OF BACTERIOCIN PRODUCING LACTIC ACID BACTERIA FROM A SOUTH INDIAN SPECIAL DOSA (APPAM) BATTER
Authors: Pal, Vijai
Jamuna, Marilingappa
Jeevaratnam, Kadirvelu
Issue Date: 31-Dec-2005
Publisher: National Bank for Industrial Microorganisms and Cell Cultures
Citation: Journal of Culture Collections (ISSN: 1310-8360) Vol 4 Num 1
Abstract: Lactic acid bacteria (LAB) commonly used as starter cultures in food are known to produce antimicrobial substances such as bacteriocins, having great potential as food biopreservatives. The present study was aimed at isolating bacteriocinogenic LAB from a traditional fermented food, "Appam". Twenty five colonies of LAB were isolated and screened for bacteriocin production potential. Ten isolates showed good antimicrobial activity against Gram-positive viz.,Bacillus cereus   , Staphylococcus aureus   , Listeria monocytogenes   as well as Gram-negative viz., Pseudomonas aeruginosa   , Vibrio parahaemolyticus   and Aeromonas hydrophila   microorganisms. During characterization of these strains two of them were found to resemble two other strains. One of the bacilli has been reported earlier. Therefore, in this study characterization of 7 isolates through morphological, physiological, biochemical and carbohydrate fermentation tests as well as cell wall protein profiles have been reported. Five of them were cocci, identified as Pediococcus pentosaceous (4 strains) and the other as Tetragenococcus halophilus, while the remaining two being rods and were found to be Lactobacillus plantarum.
URI: http://hdl.handle.net/1807/5204
Other Identifiers: http://www.bioline.org.br/abstract?id=cc05007
Rights: Copyright 2005 - National Bank for Industrial Microorganisms and Cell Cultures - Bulgaria
Appears in Collections:Bioline International Legacy Collection

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