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Bacteriocin producing lactic acid bacteria isolated from traditional fermented food
Salasiah Kormin1, Ghulam Rasul2, Radu, Son3, Foo, Hooi Ling4.
Lactic Acid Bacteria (LAB) isolated from several traditional fermented foods such as “tempehâ€, “tempoyak†and “tapai†were screened for the production of bacteriocin. One strain isolated from “tempeh†gives an inhibitory activity against several LAB. The strain was later identified as Lactobacillus plantarum BS2. Study shows that the inhibitory activity was not caused by hydrogen peroxide, organic acids or bacteriophage. The bacteriocin production was maximum after 10 hours of incubation with an activity of 200 AU/ml. The bacteriocin was found to be sensitive towards trypsin, a-chymotrypsin, b-chymotrypsin, a-amylase and lysozyme.
Affiliation:
- Universiti Putra Malaysia, Malaysia
- Universiti Putra Malaysia, Malaysia
- Universiti Putra Malaysia, Malaysia
- Universiti Putra Malaysia, Malaysia
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
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0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q2 (Medicine (miscellaneous)) |
Additional Information |
0.277 (SJR) |
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