ABSTRACT

The use of bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods for food bio preservation is a novel approach. LABs belong to wide group of Gram-positive, non-spore forming, cocci, rods are usually non motile and are capable to ferment carbohydrates forming lactic acid as a product which is also known as probiotic bacteria. They are generally regarded as safe (GRAS) by Food and Drug Administration (FDA) and qualified presumption of safety (QPS) that has been published by European Food Safety Authority (EFSA) for their use as a starter Cultures and probiotics. In the absence of antibiotics, organisms with stable hetero resistance can maintain their resistance, whereas those with unstable hetero resistance can revert again. Bacterial hetero resistance is caused by genetically unreliable amplification of Tandem genes or a physiological mechanism. To know more about the shelf life of Heterolactic strains that are isolated and tested for Bacteriocin (Nisin A) properties. The goal is to raise awareness about the spread of antagonistic property through the food chain and the proper use of food source across the board. Keywords: Lactic acid bacteria (LAB), Bacteriocin, Antagonistic activity, Nisin etc.
Publication date: 01/07/2023

https://ijbpas.com/pdf/2023/July/MS_IJBPAS_2023_7008.pdf

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https://doi.org/10.31032/IJBPAS/2023/12.7.7008