Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BJM (3) Autor Jeevaratnam,Kadirvelu (2) Agaliya,Perumal Jayaprabha (1) Dicks,Leon M.T. (1) Saraniya,Appukuttan (1) Todorov,Svetoslav D. (1) Palavra-chave Lactobacillus pentosus (3) Bacteriocin (2) Bacteriocin ST712BZ (1) Boza (1) Idli batter (1) Lactobacillus plantarum (1) Lactobacillus plantarum subsp. argentoratensis (1) Optimization (1) Plackett-Burman design (1) Response surface methodology (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2014 (1) 2013 (1) 2007 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza BJM Todorov,Svetoslav D.; Dicks,Leon M.T.. Bacteriocin ST712BZ (14.0kDa in size) inhibits the growth of Lactobacillus casei,Escherichia coli, Pseudomonas aeruginosa,Enterococcus faecalis, Klebsiella pneumoniae and Lactobacillus curvatus. Growth of strain ST712BZ in BHI, M17, soy milk and molasses was similar to growth in MRS, with optimal bacteriocin production (12800AU/mL) recorded in MRS after 24h. The same level of bacteriocin production (12800AU/mL) was recorded in MRS broth with an initial pH of 6.5, 6.0 and 5.5. However, MRS broth (pH 6.5) supplemented with 1mM EDTA, yielded only 6400AU/mL. Low levels of bacteriocin activity were recorded in MRS broth with an initial pH of 5.0 and 4.5. Of all media compositions tested, MRS supplemented with tryptone (20.0g/L), glucose (20.0 to 40.0g/L),... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin ST712BZ; Lactobacillus pentosus; Boza. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000100034 Optimization of nutritional and non-nutritional factors involved for production of antimicrobial compounds from Lactobacillus pentosus SJ65 using response surface methodology BJM Saraniya,Appukuttan; Jeevaratnam,Kadirvelu. Bacteriocins from lactic acid bacteria are ribosomal synthesized antibacterial proteins/ peptides having wide range of applications. Lactobacillus pentosus SJ65, isolated from fermented Uttapam batter (used to prepare south Indian pan cake), produces bacteriocin having a broad spectrum of activity against pathogens. Optimization studies are of utmost important to understand the source of utilization and the conditions to enhance the production of metabolites. In the present study, an attempt was made to identify the parameters involved for maximal production of antimicrobial compounds especially bacteriocin from the isolate L. pentosus SJ65. Initially, optimal conditions, such as incubation period, pH, and temperature were evaluated. Initial screening was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Optimization; Lactobacillus pentosus; Plackett-Burman design; Response surface methodology. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100012 Molecular characterization of lactobacilli isolated from fermented idli batter BJM Agaliya,Perumal Jayaprabha; Jeevaratnam,Kadirvelu. Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in a large number of spontaneous food fermentation. The purpose of this study was to characterize the bacteriocinogenic lactobacilli from fermented idli batter which can find application in biopreservation and biomedicine. Eight most promising lactobacilli were chosen from twenty two isolates based on their spectrum of activity against other lactic acid bacteria and pathogens. The eight lactobacilli were characterized based on the various classical phenotypic tests, physiological tests and biochemical tests including various carbohydrate utilization profiles. All isolates were homo fermentative, catalase, and gelatin negative. Molecular characterization was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Idli batter; Bacteriocin; Lactobacillus plantarum subsp. argentoratensis; Lactobacillus plantarum; Lactobacillus pentosus. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400025 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco