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dc.contributor.author
Pavitra, Krishna Kumar
dc.contributor.author
Deshmukh, Shrinivas R.
dc.contributor.author
Sonawane, Sachin K.
dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Arya, Shalini S.
dc.date.available
2017-11-22T14:14:44Z
dc.date.issued
2015-10-06
dc.identifier.citation
Pavitra, Krishna Kumar; Deshmukh, Shrinivas R.; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini S.; from pediococcus pentosaceus isolated from Kurdai; Valahia University Press; Annals: Food Science and Technology; 16; 2; 6-10-2015; 445-453
dc.identifier.issn
2065-2828
dc.identifier.uri
http://hdl.handle.net/11336/28717
dc.description.abstract
Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enterococcus faecium, Staphylococcus hominis, Klebsiella pneumonia and Lactobacillus plantarum. Pedicoccus pentosaceus one of microbes responsible for kurdai fermentation were identified. In the present work, Pedicoccus pentosaceus was explored for the production of pediocin which is a Class II bacteriocin produced by lactic acid bacteria, because they are heat stable and non-modified lantibiotics. Bacteriocins have been drawing the attention of the food industry because of their increased specificity and effectiveness at low concentrations in order to prevent the development of pathogens. The activity of pediocin was evaluated using various commercial strains as indicators such as Escherichia coli MTCC 40, Bacillus cereus MTCC 1272, Leuconostoc mesenteroides NCIM 2198, Lactobacillus fermentum NCIM 2165 and Lactobacillus helveticus NCIM 2733. It was shown that the highest pediocin activity was expressed against Lactobacillus helveticus NCIM 2733 with 4.89 + 0.13 Activity Units (AU)/mL being produced. Pediocin production was then optimized by controlling the incubation time, temperature seed age, inoculum density and initial pH of the growth media.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Valahia University Press
dc.rights
info:eu-repo/semantics/openAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bacteriocin
dc.subject
Pediococcus Pentosaceus
dc.subject
Kurdai
dc.subject
Food Preservation
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
from pediococcus pentosaceus isolated from Kurdai
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-17T13:47:04Z
dc.identifier.eissn
2344-4916
dc.journal.volume
16
dc.journal.number
2
dc.journal.pagination
445-453
dc.journal.pais
Rumania
dc.journal.ciudad
Targoviste
dc.description.fil
Fil: Pavitra, Krishna Kumar. Institute of Chemical Technology. Food Engineering and Technology Department; India
dc.description.fil
Fil: Deshmukh, Shrinivas R.. Institute of Chemical Technology. Food Engineering and Technology Department; India
dc.description.fil
Fil: Sonawane, Sachin K.. Institute of Chemical Technology. Food Engineering and Technology Department; India
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Medicina; Argentina
dc.description.fil
Fil: Arya, Shalini S.. Institute of Chemical Technology. Food Engineering and Technology Department; India
dc.journal.title
Annals: Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://afst.valahia.ro/images/documente/2015/issue2/full/section3/s03_w01_full.pdf


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