Antibacterial activity of lactobacillus species against pathogens of seafood origin

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dc.contributor.authorNair, P.S.
dc.contributor.authorSurendran, P.K.
dc.date.accessioned2013-11-29T05:55:34Z
dc.date.available2013-11-29T05:55:34Z
dc.date.issued2003
dc.description.abstractLactic acid bacteria(LAB) were isolated from seafoods. Among the LAB, Lactobacillus was the predominant genus isolated. The Lactobacillus species identified were Lactobacillus plantarum, L. gasseri, L. buchneri, L. alimentarius, L. fermentum, L. acidophilus, L. animalis and L. reuteri. L. plantarum was the predominant Lactobacillus species in the seafoods tested. The biochemical and antibacterial activity of selected cultures were studied. The antibacterial activity of Lactobacillus cultures were tested against pathogenic bacteria like Listeria monocytogenes, Salmonella typhimurium, Bacillus cereus. Escherichia coli, Staphylococcus aureus, Vibrio choleroe and V. vulnificus. The Lactobacillus cultures showed highest antibacterial activity against L. monocytogenes and B. cereus. The bacteriocins from LAB cultures were active against other LAB cultures. The cherecterization of the antibacterial factor confirmed the presence of bacteriocins in Lactobacillus cultures from seafood.en_US
dc.identifier.citationProceedings of the Symposium on Seafood Safety - Status and Strategies, 28-30 May 2002, Cochin, India ed. by Surendran, P.K. et. al, 427-433en_US
dc.identifier.urihttp://hdl.handle.net/123456789/720
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectAntibacterial activityen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectbacteriocinen_US
dc.titleAntibacterial activity of lactobacillus species against pathogens of seafood originen_US
dc.typeArticleen_US
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