Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans

Venkateshwari, S. and Halami, P. M. and Vijayendra, S. V. N. (2010) Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans. Beneficial Microbes, 1 (2). pp. 159-164.

PDF BM-2010-Pediococcus_paper.pdf Restricted to Registered users only Download (2MB)

Abstract

A bacteriocin-producing lactic culture with antilisterial activity was isolated from beans and identified as Pediococcus pentosaceus CFR B19. It was able to grow and produce bacteriocin at 41 °C but not at 50 °C. This isolate was found to be sensitive to vancomycin and produced heat-stable (at 121 °C for 15 min) bacteriocin. Molecular weight of the purified bacteriocin was found to be ∼4.8 kDa. This isolate can be used as a starter culture or co-culture in fermented milk products and the bacteriocin can be used as a natural preservative in various food products.

Item Type:	Article
Uncontrolled Keywords:	antilisterial, co-culture, fermentation, vancomycin, food products
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Feb 2011 04:58
Last Modified:	27 Aug 2018 04:17
URI:	http://ir.cftri.res.in/id/eprint/9912

Actions (login required)

View Item