01/14/2021 / By Evangelyn Rodriguez
In this study, researchers at Bannari Amman Institute of Technology in India investigated the prevalence of bacteriocin-producing, food spoilage- and bovine mastitis-causing bacteria in commercial foodstuff. Their findings were published in the International Journal of Green Pharmacy.
Based on these findings, the researchers concluded that Lactobacillus sp. can be of use in the food industry because of their ability to produce antimicrobial peptides like bacteriocin. Bacteriocin could be used as a biopreservative as well as a natural agent for controlling many disease-causing pathogens.
Read the full study at this link.
Journal Reference:
Das A, Naveen S, Bindhu J, Hemanth S, Raj CS, Ayisha Safana TK. PREVALENCE OF BACTERIOCIN-PRODUCING LACTOBACILLUS, FOOD SPOILAGE, AND BOVINE MASTITIS-CAUSING BACTERIA IN COMMERCIAL FOODSTUFFS. International Journal of Green Pharmacy. 2019;13(3):193-206. DOI: 10.22377/ijgp.v13i3.2589
Tagged Under: antimicrobial peptide, bacteriocin, clean food, food safety, food science, food spoilage, grocery, Lactobacillus, natural antibiotics, Natural Preservative, prevention, research
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