Authors: Sundru Manjulata Devi Asha Mysore Ramaswamy Prakash M Halami
Publish Date: 2012/10/17
Volume: 51, Issue: 11, Pages: 3325-3332
Abstract
The lactic acid bacteria LAB are found to produce bacteriocins with enhanced nutritive properties in the fermented foods In the present study the ability of LAB cultures Pediococcus acidilactici NCIM 5424 Enterococcus faecium NCIM 5423 and Lactobacillus plantarum Acr2 to produce pediocin PA1 like bacteriocin was evaluated during soymilk fermentation The isolates E faecium NCIM 5423 and Lb plantarum Acr2 were able to produce bacteriocin as well as ferment soymilk within 6 h of incubation Upon plating the cultures E faecium NCIM 5423 and Lb plantarum Acr2 in soymilk were found to be viable even after 15 days of storage at 4 °C No significant variation was observed in the viable counts of E faecium NCIM 5423 and Lb plantarum Acr2 P005 The effect of crude bacteriocin on Listeria cells was evidenced through scanning electron microscope SEM photographs wherein cell membrane damage was observed On cocultivation of E faecium NCIM 5423 and Lb plantarum Acr2 individually with Listeria monocytogenes ScottA a decrease in the Listeria count was observed within 24 h of incubation However during cocultivation of ScottA with P acidilactici NCIM 5424 no significant difference was observed in the viable counts P005 The pH titratable acidity pediocin activity antioxidant property and sensory attributes for E faecium NCIM 5423 were studied It was observed that E faecium NCIM 5423 fermented soymilk had an acceptable sensory score during storage period Hence such culture can be an ideal starter for development of functional foods with longer shelf lifeThis work was carried out in the FAST TRACK project of DST Government of India New Delhi SMD acknowledges CSIR New Delhi for the grant of senior research fellowship The authors thank the Director CFTRI Mysore and Dr S Umesh Kumar Head Food Microbiology Department for providing the facilities
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