Antimicrobial Peptides-New Weapons Against Enteric Pathogens
DOI:
https://doi.org/10.3923/pjn.2006.432.435Keywords:
Lactic acid bacteria, domestic curd, commercial milkAbstract
Antimicrobial compounds produced by lactic acid bacteria [LAB] has broad spectrum of inhibition against pathogens and food spoilage microorganisms. LABS isolated from various fermented products as well as standard cultures were employed as test organisms against selected enteric pathogens. Pure bacteriocin eg, nisin was used as reference to compare with crude bacteriocin from natural sources. Metal chelator [EDTA] was used to enhance the bacteriocin activity against Gram-negative bacteria.
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Copyright (c) 2006 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
