article
Three lactic acid bacterial (LAB) strains; Pediococcus pentosaceus IO1, Tetragenococcushalophilus PO9, and Lactobacillus cellobiosus BE1 isolated from different traditionallyfermented products were evaluated for their bacteriocin activity against Staphylococcus aureusand the influence of pH and heat treatment on their bacteriocin activity was assessed. The crudebacteriocins produced by the LAB strains were highly thermostable, retaining their activity evenafter heat treatment at 115 oC for 15 min, and stable at pH range of 2 – 9 with higher activity atacidic pH (pH 2 and 5). These results indicate that the bacteriocins produced bybacteriocinogenic LAB isolates could be used as biopreservatives in acidic and heat-processedfoods.Keywords: Bacteriocin, Lactobacillus cellobiosus, Pediococcus pentosaceus, Tetragenococcushalophilus.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.5281/zenodo.17379069
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
