PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA – A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE

PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA – A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE

Purified bacteriocin produced from Brevibacillus borstelensis AG1 isolated from Marcha a local wine starter herbal cake, was used to enhance the shelf life of tomato paste. Preservative effect of purified bacteriocin was studied for nine days in tomato paste inoculated with food borne pathogens and...

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Bibliographic Details
Main Authors: Anupama Gupta, Nivedita Sharma, Neha Gautam
Format: Article
Language:English
Published: Slovak University of Agriculture 2015-04-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
Biopreservation
Brevibacillus borstelensis
bacteriocin
test indicators
tomato paste
Online Access:http://www.jmbfs.org/wp-content/uploads/2015/04/jmbfs-0414-gupta.pdf

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http://www.jmbfs.org/wp-content/uploads/2015/04/jmbfs-0414-gupta.pdf

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