Isolation, Optimization, Production and Purification of Bacteriocin - Ranganathan, Selvaraj;S., Palani;I., Ganesh Moorthy
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Lactic acid bacteria (LAB) occur naturally in several raw materials like milk, meat and flour used to produce foods. Bacteriocin is proteinaceous antibacterial compounds, which constitute a heterologous subgroup of ribosomal synthesized antimicrobial peptides. Bacteriocin can be used as bio preservatives in fermented foods. The strains of lactic acid bacteria have also potential to act as a biopreservative or natural food preservative.

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Produktbeschreibung
Lactic acid bacteria (LAB) occur naturally in several raw materials like milk, meat and flour used to produce foods. Bacteriocin is proteinaceous antibacterial compounds, which constitute a heterologous subgroup of ribosomal synthesized antimicrobial peptides. Bacteriocin can be used as bio preservatives in fermented foods. The strains of lactic acid bacteria have also potential to act as a biopreservative or natural food preservative.
Autorenporträt
Prof. Selvaraj is Assistant Professor, Dept Of Biotechnology, has scientific publications, Editor of sirejournals, Google Scholar citations with an h-index. He has received Grant from DBT,India and Outstanding Investigator Award from University of Zurich,Founding member of Employment Consultancy service and Society for Integrated Rural Empowerment.