16 research outputs found
Direct detection of an antimicrobial peptide ofPediococcus acidilactici in sodium dodecyl sulfate-polyacrylamide gel electrophoresis
Partial characterization and cloning of leuconocin J, a bacteriocin produced by Leuconostoc
Antilisterial activity of lactic acid bacteria isolated from rigouta, a traditional Tunisian cheese
Partial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici
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 100ÂșC. The bacteriocins could be stored at -20ÂșC for at least 45 days, at 4ÂșC for 20 days and at 37ÂșC for 5 days