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Journal of Culture Collections
National Bank for Industrial Microorganisms and Cell Cultures
ISSN: 1310-8360
Vol. 4, No. 1, 2005, pp. 53-60
Bioline Code: cc05007
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Culture Collections, Vol. 4, No. 1, 2005, pp. 53-60

 en ISOLATION AND CHARACTERIZATION OF BACTERIOCIN PRODUCING LACTIC ACID BACTERIA FROM A SOUTH INDIAN SPECIAL DOSA (APPAM) BATTER
Vijai Pal, Marilingappa Jamuna and Kadirvelu Jeevaratnam

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 check for this species in other resources , Staphylococcus aureus check for this species in other resources , Listeria monocytogenes check for this species in other resources as well as Gram-negative viz., Pseudomonas aeruginosa check for this species in other resources , Vibrio parahaemolyticus check for this species in other resources and Aeromonas hydrophila check for this species in other resources 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.

 
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