Antagonistic effects of bacteriocin of Bacillus subtilis - Hussain, Syeda Nidra
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Preservation of food items through natural and biological methods has become a norm in order to prevent huge financial losses that may be incurred as a result of contamination of raw foods and/or food products. Biological preservation methods help avert the chances of food-borne ailments thus ensuring the fulfillment of ever-increasing global food requirements. Growing skepticism among the customers in recent years regarding food safety and preservatives used in food industry has fetched remarkable consideration to the use of Bacillus bacteriocin in food processing as well as human health…mehr

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Produktbeschreibung
Preservation of food items through natural and biological methods has become a norm in order to prevent huge financial losses that may be incurred as a result of contamination of raw foods and/or food products. Biological preservation methods help avert the chances of food-borne ailments thus ensuring the fulfillment of ever-increasing global food requirements. Growing skepticism among the customers in recent years regarding food safety and preservatives used in food industry has fetched remarkable consideration to the use of Bacillus bacteriocin in food processing as well as human health care. Bacteriocin extracted from Bacillus subtilis exhibits remarkable antibacterial activity. Bacillus Bacteriocin holds a positive repute for being used as natural food preservative as it has all the necessary characteristics to prevent spoilage. Bacteriocin is often secreted by food-grade microbes, which are already present in food, thus making it entirely nontoxic for human consumption. The efficacy of bacteriocin being used as a natural bio control of vegetation can also be evaluated as Bacillus bacteriocins have the ability of bio protection of vegetation.
Autorenporträt
Syeda Nidra Hussain completed Doctor of Veterinary Medicine's degree with distinction. She went on to do her Master in Microbiology. Her works have been published in peer-reviewed journals. Her areas of research include alternatives to conventionally used antibiotics against various food-borne pathogens and effects of bacteriocin on food spoilage.