Purification and Characterization of Bacteriocin Produced by Bacillus subtilis R75 Isolated from Fermented Chunks of Mung Bean (Phaseolus radiatus)

Purification and Characterization of Bacteriocin Produced by Bacillus subtilis R75 Isolated from Fermented Chunks of Mung Bean (Phaseolus radiatus)

Food-grade bacteria capable of producing bacteriocin with desirable preservation attributes have been isolated from traditional Indian fermented food dal vari, which has not been investigated so far. Among different isolates, Bacillus subtilis R75, isolated on MRS agar, exhibited antagonism against...

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Bibliographic Details
Main Authors: Riti Kapoor, Neha Gautam, Ranjana Kumari, Nivedita Sharma
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2011-01-01
Series:Food Technology and Biotechnology
Subjects:
bacteriocin
purification
biopreservative
antimicrobial activity
indicator bacteria
Online Access:http://hrcak.srce.hr/file/103522

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