from pediococcus pentosaceus isolated from Kurdai

Autores
Pavitra, Krishna Kumar; Deshmukh, Shrinivas R.; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini S.
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enterococcus faecium, Staphylococcus hominis, Klebsiella pneumonia and Lactobacillus plantarum. Pedicoccus pentosaceus one of microbes responsible for kurdai fermentation were identified. In the present work, Pedicoccus pentosaceus was explored for the production of pediocin which is a Class II bacteriocin produced by lactic acid bacteria, because they are heat stable and non-modified lantibiotics. Bacteriocins have been drawing the attention of the food industry because of their increased specificity and effectiveness at low concentrations in order to prevent the development of pathogens. The activity of pediocin was evaluated using various commercial strains as indicators such as Escherichia coli MTCC 40, Bacillus cereus MTCC 1272, Leuconostoc mesenteroides NCIM 2198, Lactobacillus fermentum NCIM 2165 and Lactobacillus helveticus NCIM 2733. It was shown that the highest pediocin activity was expressed against Lactobacillus helveticus NCIM 2733 with 4.89 + 0.13 Activity Units (AU)/mL being produced. Pediocin production was then optimized by controlling the incubation time, temperature seed age, inoculum density and initial pH of the growth media.
Fil: Pavitra, Krishna Kumar. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Deshmukh, Shrinivas R.. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Sonawane, Sachin K.. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Medicina; Argentina
Fil: Arya, Shalini S.. Institute of Chemical Technology. Food Engineering and Technology Department; India
Materia
BACTERIOCIN
PEDIOCOCCUS PENTOSACEUS
KURDAI
FOOD PRESERVATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/28717
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/28717
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network_name_str CONICET Digital (CONICET)
spelling from pediococcus pentosaceus isolated from KurdaiPavitra, Krishna KumarDeshmukh, Shrinivas R.Sonawane, Sachin K.Leblanc, Jean Guy JosephArya, Shalini S.BACTERIOCINPEDIOCOCCUS PENTOSACEUSKURDAIFOOD PRESERVATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enterococcus faecium, Staphylococcus hominis, Klebsiella pneumonia and Lactobacillus plantarum. Pedicoccus pentosaceus one of microbes responsible for kurdai fermentation were identified. In the present work, Pedicoccus pentosaceus was explored for the production of pediocin which is a Class II bacteriocin produced by lactic acid bacteria, because they are heat stable and non-modified lantibiotics. Bacteriocins have been drawing the attention of the food industry because of their increased specificity and effectiveness at low concentrations in order to prevent the development of pathogens. The activity of pediocin was evaluated using various commercial strains as indicators such as Escherichia coli MTCC 40, Bacillus cereus MTCC 1272, Leuconostoc mesenteroides NCIM 2198, Lactobacillus fermentum NCIM 2165 and Lactobacillus helveticus NCIM 2733. It was shown that the highest pediocin activity was expressed against Lactobacillus helveticus NCIM 2733 with 4.89 + 0.13 Activity Units (AU)/mL being produced. Pediocin production was then optimized by controlling the incubation time, temperature seed age, inoculum density and initial pH of the growth media.Fil: Pavitra, Krishna Kumar. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Deshmukh, Shrinivas R.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Sonawane, Sachin K.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Medicina; ArgentinaFil: Arya, Shalini S.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaValahia University Press2015-10-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28717Pavitra, Krishna Kumar; Deshmukh, Shrinivas R.; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini S.; from pediococcus pentosaceus isolated from Kurdai; Valahia University Press; Annals: Food Science and Technology; 16; 2; 6-10-2015; 445-4532065-28282344-4916CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://afst.valahia.ro/images/documente/2015/issue2/full/section3/s03_w01_full.pdfinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)https://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:19Zoai:ri.conicet.gov.ar:11336/28717instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:19.374CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv from pediococcus pentosaceus isolated from Kurdai
title from pediococcus pentosaceus isolated from Kurdai
spellingShingle from pediococcus pentosaceus isolated from Kurdai
Pavitra, Krishna Kumar
BACTERIOCIN
PEDIOCOCCUS PENTOSACEUS
KURDAI
FOOD PRESERVATION
title_short from pediococcus pentosaceus isolated from Kurdai
title_full from pediococcus pentosaceus isolated from Kurdai
title_fullStr from pediococcus pentosaceus isolated from Kurdai
title_full_unstemmed from pediococcus pentosaceus isolated from Kurdai
title_sort from pediococcus pentosaceus isolated from Kurdai
dc.creator.none.fl_str_mv Pavitra, Krishna Kumar
Deshmukh, Shrinivas R.
Sonawane, Sachin K.
Leblanc, Jean Guy Joseph
Arya, Shalini S.
author Pavitra, Krishna Kumar
author_facet Pavitra, Krishna Kumar
Deshmukh, Shrinivas R.
Sonawane, Sachin K.
Leblanc, Jean Guy Joseph
Arya, Shalini S.
author_role author
author2 Deshmukh, Shrinivas R.
Sonawane, Sachin K.
Leblanc, Jean Guy Joseph
Arya, Shalini S.
author2_role author
author
author
author
dc.subject.none.fl_str_mv BACTERIOCIN
PEDIOCOCCUS PENTOSACEUS
KURDAI
FOOD PRESERVATION
topic BACTERIOCIN
PEDIOCOCCUS PENTOSACEUS
KURDAI
FOOD PRESERVATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enterococcus faecium, Staphylococcus hominis, Klebsiella pneumonia and Lactobacillus plantarum. Pedicoccus pentosaceus one of microbes responsible for kurdai fermentation were identified. In the present work, Pedicoccus pentosaceus was explored for the production of pediocin which is a Class II bacteriocin produced by lactic acid bacteria, because they are heat stable and non-modified lantibiotics. Bacteriocins have been drawing the attention of the food industry because of their increased specificity and effectiveness at low concentrations in order to prevent the development of pathogens. The activity of pediocin was evaluated using various commercial strains as indicators such as Escherichia coli MTCC 40, Bacillus cereus MTCC 1272, Leuconostoc mesenteroides NCIM 2198, Lactobacillus fermentum NCIM 2165 and Lactobacillus helveticus NCIM 2733. It was shown that the highest pediocin activity was expressed against Lactobacillus helveticus NCIM 2733 with 4.89 + 0.13 Activity Units (AU)/mL being produced. Pediocin production was then optimized by controlling the incubation time, temperature seed age, inoculum density and initial pH of the growth media.
Fil: Pavitra, Krishna Kumar. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Deshmukh, Shrinivas R.. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Sonawane, Sachin K.. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Medicina; Argentina
Fil: Arya, Shalini S.. Institute of Chemical Technology. Food Engineering and Technology Department; India
description Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enterococcus faecium, Staphylococcus hominis, Klebsiella pneumonia and Lactobacillus plantarum. Pedicoccus pentosaceus one of microbes responsible for kurdai fermentation were identified. In the present work, Pedicoccus pentosaceus was explored for the production of pediocin which is a Class II bacteriocin produced by lactic acid bacteria, because they are heat stable and non-modified lantibiotics. Bacteriocins have been drawing the attention of the food industry because of their increased specificity and effectiveness at low concentrations in order to prevent the development of pathogens. The activity of pediocin was evaluated using various commercial strains as indicators such as Escherichia coli MTCC 40, Bacillus cereus MTCC 1272, Leuconostoc mesenteroides NCIM 2198, Lactobacillus fermentum NCIM 2165 and Lactobacillus helveticus NCIM 2733. It was shown that the highest pediocin activity was expressed against Lactobacillus helveticus NCIM 2733 with 4.89 + 0.13 Activity Units (AU)/mL being produced. Pediocin production was then optimized by controlling the incubation time, temperature seed age, inoculum density and initial pH of the growth media.
publishDate 2015
dc.date.none.fl_str_mv 2015-10-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/28717
Pavitra, Krishna Kumar; Deshmukh, Shrinivas R.; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini S.; from pediococcus pentosaceus isolated from Kurdai; Valahia University Press; Annals: Food Science and Technology; 16; 2; 6-10-2015; 445-453
2065-2828
2344-4916
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28717
identifier_str_mv Pavitra, Krishna Kumar; Deshmukh, Shrinivas R.; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini S.; from pediococcus pentosaceus isolated from Kurdai; Valahia University Press; Annals: Food Science and Technology; 16; 2; 6-10-2015; 445-453
2065-2828
2344-4916
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://afst.valahia.ro/images/documente/2015/issue2/full/section3/s03_w01_full.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Valahia University Press
publisher.none.fl_str_mv Valahia University Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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