Antimicrobial Potential of Lactic Acid Bacteria Isolated from Meat
Wajiha Asmat
Broschiertes Buch

Antimicrobial Potential of Lactic Acid Bacteria Isolated from Meat

Study on Antimicrobial Potential of LAB Isolated from Meat

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Lactic acid bacteria (LAB) occur naturally in meat. These bacteria produce antimicrobial substances such as bacteriocin. The present study is focused on isolation of LAB from meat. Bacteriocin is extracted from the isolated Lactococcus lactis and the antibacterial activity is evaluated against bacterial pathogens (E. coli and S. gallinarum) of poultry origin. The antimicrobial properties varies when different parameters are applied. The antimicrobial properties changes with the change in the pH, temperature, change in the concentration of ethanol, methanol, chloroform and SDS. When bacteriocin...