Antimicrobial Potential of Lactic Acid Bacteria Isolated from Meat - Asmat, Wajiha
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Lactic acid bacteria (LAB) occur naturally in meat. These bacteria produce antimicrobial substances such as bacteriocin. The present study is focused on isolation of LAB from meat. Bacteriocin is extracted from the isolated Lactococcus lactis and the antibacterial activity is evaluated against bacterial pathogens (E. coli and S. gallinarum) of poultry origin. The antimicrobial properties varies when different parameters are applied. The antimicrobial properties changes with the change in the pH, temperature, change in the concentration of ethanol, methanol, chloroform and SDS. When bacteriocin…mehr

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Produktbeschreibung
Lactic acid bacteria (LAB) occur naturally in meat. These bacteria produce antimicrobial substances such as bacteriocin. The present study is focused on isolation of LAB from meat. Bacteriocin is extracted from the isolated Lactococcus lactis and the antibacterial activity is evaluated against bacterial pathogens (E. coli and S. gallinarum) of poultry origin. The antimicrobial properties varies when different parameters are applied. The antimicrobial properties changes with the change in the pH, temperature, change in the concentration of ethanol, methanol, chloroform and SDS. When bacteriocin is treated with enzyme, it does not show any activity. The minimum inhibitory concentration (MIC) is also measured. This book shows the potential application of lactic acid bacteria in the poultry industry to protect the flocks against potential pathogens.
Autorenporträt
Miss Wajiha Asmat took her BS (Hons.) and MS degrees in Zoology from Lahore College for Women University, Lahore, Pakistan. She has major interest in the field of microbiology, has previously worked on the antimicrobial potential of lactic acid bacteria (LAB) and is also working on different research papers and articles.