Isolation, Optimization, Production and Purification of Bacteriocin

ISBN-13: 9783659507434 / Angielski / Miękka / 2015 / 60 str.

Ranganathan Selvaraj;S. Palani;I. Ganesh Moorthy

Opis

Lactic acid bacteria (LAB) occur naturally in several raw materials like milk, meat and flour used to produce foods. Bacteriocin is proteinaceous antibacterial compounds, which constitute a heterologous subgroup of ribosomal synthesized antimicrobial peptides. Bacteriocin can be used as bio preservatives in fermented foods. The strains of lactic acid bacteria have also potential to act as a biopreservative or natural food preservative.

O autorze

Prof. Selvaraj is Assistant Professor, Dept Of Biotechnology, has scientific publications, Editor of sirejournals, Google Scholar citations with an h-index. He has received Grant from DBT,India and Outstanding Investigator Award from University of Zurich,Founding member of Employment Consultancy service and Society for Integrated Rural Empowerment.