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Papers tagged with "Bacteriocin"
BACTERIOCINS: BIOPRESERVATION OF FOOD PRODUCTS
Fermentation Of Various Foods By Lactic Acid Bacteria (LAB) Is One Of The Oldest Forms Of Biopreservation Practised By Mankind. Bacterial Antagonism Has Been Recognised For Over A Century But In Recent Years This Phenomenon Has Received Mor...
CHARACTERIZATION OF BACTERIOCINS PRODUCED BY LACTOBACILLUS SPECIES ISOLATED FROM THE TRADITIONAL YOGHURT AND THEIR ANTIMICROBIAL ACTIVITY AGAINST COMMON FOODBORNE PATOGENS
Lactic Acid Bacteria (LAB) Are Widely Known For Their Probiotic Activities For Centuries. These Bacteria Synthesise Some Secretory Proteinaceous Toxins, Bacteriocins, Which Help Destroy Similar Or Interrelated Bacterial Strains. This Study...
STUDIES ON LACTOBACILLUS BACTERIOCIN FOR PRODUCATION AND CHARACTERIZATION AGAINST SOME PATHOGENIC AND FOOD SPOILAGE BACTERIA.
Bacteriocins Produced By Lactic Acid Bacteria (LAB) Are A Heterogeneous Group Of Antibacterial Proteins That Vary In Spectrum Of Activity, Mode Of Action, Molecular Weight, Genetic Origin And Biochemical Properties Inhibitory Substances Inc...
INVESTIGATION OF ISOLATION, PRODUCTION AND CHARACTERIZATIONOF BACTERIOCIN PRODUCING LACTIC ACID BACTERIA
In The Present Investigation, Totally 13 Colonies Were Randomly Picked From The Curd Sample. The Bacteriocin Producing Strains Were Identified As Lactobacillus Sp., (LAB 1), Leuconostoc Sp., (LAB 2), Streptococcus Sp., (LAB 3), Based On Phy...