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Volume : XII, Issue : IX, October - 2022

BACTERIAL PRODUCTION OF BACTERIOCIN: A HEALTH VALUABLE GREEN APPROACH

Dr. Suman Lokhande-Jadhav, None

By : Laxmi Book Publication

Abstract :

Lactic acid bacteria (LAB) commonly used as a natural food preservative to improve the food safety and stability. These organisms produce certain antimicrobial substance such as bacteriocins.

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Cite This Article :

Dr. Suman Lokhande-Jadhav, None(2022). BACTERIAL PRODUCTION OF BACTERIOCIN: A HEALTH VALUABLE GREEN APPROACH. Indian Streams Research Journal, Vol. XII, Issue. IX, http://isrj.org/UploadedData/10567.pdf

References :

  1. Azarnia. S. Robert. N. and Lee. B. (2006). Biotechnological methods to accelerate Cheddar cheese ripening. Crit. Rev. Biotechnol. 26: 121-143 .
  2. Arokiyamary A and Shivkumar P.K. (2011). Antibacterial activity of bacteriocin producing Lactobacillus sp., isolated from traditional milk products. Current Botany. 2(3):5

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