Partial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici
Braz. arch. biol. technol
; Braz. arch. biol. technol;53(5): 1177-1184, Sept.-Oct. 2010. ilus, tab
Article
em En
| LILACS
| ID: lil-564096
Biblioteca responsável:
BR1.1
ABSTRACT
Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were stable at pH 3 - 9 up to 24 h and active at 100ºC. The bacteriocins could be stored at -20ºC for at least 45 days, at 4ºC for 20 days and at 37ºC for 5 days.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Idioma:
En
Revista:
Braz. arch. biol. technol
Assunto da revista:
BIOLOGIA
Ano de publicação:
2010
Tipo de documento:
Article
País de publicação:
Brasil