Optimization of Fermentation Conditions for Bacteriocin Production

Gupta, Charu, Garg, Amar P., Prakash, Dhan

ISBN 10: 3659347132 / ISBN 13: 9783659347139

Editore: LAP LAMBERT Academic Publishing, 2013

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Codice articolo ERICA79636593471326

Dati bibliografici

• Titolo: Optimization of Fermentation Conditions for Bacteriocin Production
• Editore: LAP LAMBERT Academic Publishing
• Data di pubblicazione: 2013
• Lingua: Inglese
• ISBN 10: 3659347132
• ISBN 13: 9783659347139
• Rilegatura: Paperback
• Condizione: Like New
• Tipo di libro: book

Descrizione articolo

Riassunto

Fermentation is one of the oldest and most widespread methods of preserving foods, particularly milk. Acid production is not the only contributor to the antimicrobial activity, but bacteriocins play a major role in the inhibitory activity. Bacteriocins are antimicrobial polypeptides which have bactericidal or bacteriostatic effect, usually against those bacteria which are closely related to the producer strain. Bacteriocins are used as biopreservatives and bioregulators of microflora in fermented foods. Bacteriocins particularly from strains of Lactic Acid Bacteria Lactococcus lactis are of great economic importance and they contribute to flavour and preservation in fermented foods. Bacteriocin can also be used as biopreservatives in canned & meat products.

L'autore

Dr. Charu Gupta (Gold Medalist), Assistant Professor, AIHRS, Amity University, carries over 7 years of experience in teaching and research. She has published 26 research papers in SCI journals, authored 3 books, 50 abstracts & filed several patents. Her research interests are designing novel functional foods with probiotic properties.