Partial Characterization of Enterocin AJ01 | Isolation of Enterocin Producing Enterococcus faecium Strains from "Dahi", a Fermented Milk Product of Indo-Pak Subcontinent

Muhammad Adeel Javed (u. a.)

ISBN 10: 3639330382 / ISBN 13: 9783639330380

Published by VDM Verlag Dr. Müller, 2011

About this Item

Partial Characterization of Enterocin AJ01 | Isolation of Enterocin Producing Enterococcus faecium Strains from "Dahi", a Fermented Milk Product of Indo-Pak Subcontinent | Muhammad Adeel Javed (u. a.) | Taschenbuch | Englisch | VDM Verlag Dr. Müller | EAN 9783639330380 | Verantwortliche Person für die EU: VDM Verlag Dr. Müller, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.

Seller Inventory # 107109892

Bibliographic Details

• Title: Partial Characterization of Enterocin AJ01 | Isolation of Enterocin Producing Enterococcus faecium Strains from "Dahi", a Fermented Milk Product of Indo-Pak Subcontinent
• Publisher: VDM Verlag Dr. Müller
• Publication Date: 2011
• Language: English
• ISBN 10: 3639330382
• ISBN 13: 9783639330380
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 5W x 150H x 220D millimeters 5 millimeters width by 150 millimeters height by 220 millimeters depth
• Weight: 114 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Dahi is the most popular fermented dairy product of Indo-Pak Subcontinent. It contains a variety of fermenting microorganisms particularly belong to genera of Lactic Acid Bacteria. A lot of research work has been carried out on the isolation of bacteriocin producing strains of Lactic Acid Bacteria from Dahi particularly Lactococcus spp., Lactobacillus spp., Streptococcus spp. etc. However no work has been done regarding isolation and characterization of bacteriocin producing strains of E. faecium from indigenous dahi in Pakistan. Bacteriocin producing strain of E. faecium is first time isolated from dahi in Pakistan. It has been found that the enterocin AJ01 is a stable bacteriocin produced by E. faecium AJ01. It shows good anti-bacterial activity against pathogenic bacteria. It has the potential to be used as natural preservative in food products. This information may be helpful for the biotechnologists and microbiologists for carrying out further research work on the isolation and characterization of E. faecium strains from different indigenous dairy products.

About the Author

Muhammad Adeel Javed, M.Sc (Hons) Food Technology, Studied Food Biotechnology, Quality Assurance Management at Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi Dr. Tariq Masud, Ph.D Dairy Technology from Quaid-e-Azam University, Islamabad; Chairman Department of Food Technology, PMAS Arid Agriculture University, Rawalpindi