Ami PATEL; Nihir SHAH; Padma AMBALAM; J.B.PRAJAPATI; Olle HOLST; Asa LJUNGH

doi:10.3967/0895-3988.2013.09.007

Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method

Ami PATEL, Nihir SHAH, Padma AMBALAM, J.B.PRAJAPATI, Olle HOLST, Asa LJUNGH

文章导航 > Biomedical and Environmental Sciences > 2013 > 26(9): 759-764

Ami PATEL, Nihir SHAH, Padma AMBALAM, J.B.PRAJAPATI, Olle HOLST, Asa LJUNGH. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method[J]. Biomedical and Environmental Sciences, 2013, 26(9): 759-764. doi: 10.3967/0895-3988.2013.09.007

Citation:

Ami PATEL, Nihir SHAH, Padma AMBALAM, J.B.PRAJAPATI, Olle HOLST, Asa LJUNGH. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method[J]. Biomedical and Environmental Sciences, 2013, 26(9): 759-764. doi: 10.3967/0895-3988.2013.09.007

doi: 10.3967/0895-3988.2013.09.007

Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method

Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand-388 001, Gujarat, India ; Department of Biotechnology, Lund University, Box 124, SE-221 00 Lund, Sweden
Department of Medical Microbiology, Lund University, Lund, Sweden
Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand-388 001, Gujarat, India
Department of Biotechnology, Lund University, Box 124, SE-221 00 Lund, Sweden

摘要:
In dairy and food industries lactic acid bacteria (LAB) have been used in form of starter culture that plays vital role in fermentation;as flavouring and texturizing or as preservative agents.There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host's defence system[1].During fermentation,most of the LAB produces a number of different compounds like organic acids,hydrogen peroxide,diacetyl,acetaldehyde,carbon dioxide,polysaccharides,and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides[2-3].
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Abstract:
In dairy and food industries lactic acid bacteria (LAB) have been used in form of starter culture that plays vital role in fermentation;as flavouring and texturizing or as preservative agents.There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host's defence system[1].During fermentation,most of the LAB produces a number of different compounds like organic acids,hydrogen peroxide,diacetyl,acetaldehyde,carbon dioxide,polysaccharides,and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides[2-3].
- gastrointestinal tract /
- lactic acid bacteria /
- preservative agents /
- organic acids /
- used in /
- form of

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Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method

doi: 10.3967/0895-3988.2013.09.007

刊出日期: 2013-09-20

关键词:

gastrointestinal tract /

lactic acid bacteria /

preservative agents /

organic acids /

used in /

form of

摘要:

In dairy and food industries lactic acid bacteria (LAB) have been used in form of starter culture that plays vital role in fermentation;as flavouring and texturizing or as preservative agents.There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host's defence system[1].During fermentation,most of the LAB produces a number of different compounds like organic acids,hydrogen peroxide,diacetyl,acetaldehyde,carbon dioxide,polysaccharides,and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides[2-3].

English Abstract

Citation:

Ami PATEL, Nihir SHAH, Padma AMBALAM, J.B.PRAJAPATI, Olle HOLST, Asa LJUNGH. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method[J]. Biomedical and Environmental Sciences, 2013, 26(9): 759-764. doi: 10.3967/0895-3988.2013.09.007