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CITE
S.V. Shinde, N.N. Zade, S.P. Chaudhari, W.A. Khan and N.V. Kurkure..(2016). "Enhanced Bacteriocin Production of Lactic Acid Bacteria Obtained from Raw Meat". Journal of Veterinary Public Health, Vol. 14 Issue 1. Page No: 25-28
Enhanced Bacteriocin Production of Lactic Acid Bacteria Obtained from Raw Meat
Page No. : 25-28
ABSTRACT
The objective of present study was to assess the antimicrobial activity of the LAB isolates and to enhance the bacteriocin production of lactic acid bacteria (LAB) isolated from meat samples. Antimicrobial activity of the isolated strain was tested against foodborne and spoilage producing organisms. The antimicrobial compound was obtained from LAB using different optimization conditions with growth medium. In optimization trials the growth medium i.e. de Mann Rogosa Sharpe (MRS) broth supplemented with 2% peptone and 6% glucose showed positive results towards antimicrobial activity against indicator organisms.Keywords: LAB, Bacteriocin, antimicrobial activity