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Paper Title: Determination of biopreservative effects of bacteriocin on sugarcane juice isolated from lactic acid bacteria.
Authors Name: Padmaja Rai , Dr. Alka Saxena , Azra Khatoon
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Published Paper Id: IJNRD1810009
Published In: Volume 3 Issue 10, October-2018
Abstract: Biopreservation in food and juices, has become a topic of major concern in recent years.The aim of the study was to isolate, identify and characterize bacteriocin producing Lactic acid bacteria (LAB) from different foods products like curd, cheese, tomato & chicken and to exploit their potential as biopreservatives in sugarcane juice. The Lactobacillus strains screened for their bacteriocin producing ability by performing antimicrobial properties against gram positive and gram negative pathogens such as S.aureus, E.coli & P.aeruginosa. Out of ninteen isolates, only isolate no 2, 3, 6, 16 and 18 were selected on the basis of microscopic and biochemical characterization. PCR sequencencing of bacterial isolates shows high similarity with reference isolates of L.plantarum. Sugarcane juice was found to be shown bioprservative efficiency upto 48 hrs using 5% CFS of bacteriocin as a bioprservative. Bacteriocinogenic lactic acid bacteria and their isolated bacteriocins are considered safe additives useful to control the frequent development of pathogens and spoiling microorganisms in foods and juices. These substances in appropriate concentrations may be hurdle factor for increasing the shelf life of minimal processed foods.
Keywords: Bacteriocin, Lactic acid bacteria, Biopreservation.
Cite Article: "Determination of biopreservative effects of bacteriocin on sugarcane juice isolated from lactic acid bacteria.", International Journal of Novel Research and Development (, ISSN:2456-4184, Vol.3, Issue 10, page no.29-34, October-2018, Available :
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