Partial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici

Brazilian Archives of Biology and Technology

Nallusamy Sivakumar²  Rib-type="author"> Rajamani [1] ,Sultan Qaboos University College of Science Department of BiologyMuscat,Sultanate of Oman

关键词: Bacteriocin;    Lactobacillus acidophilus;    Pediococcus acidilactici;   

DOI  :  10.1590/S1516-89132010000500023

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
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