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Title: Isolation and characterization of lactic acid bacteria from curd and cucumber
Authors: Patil, Mahantesh M
Pal, Ajay
Anand, T
Ramana, K V
Keywords: Curd;cucumber;Lactic acid bacteria;ribotyping;biochemical characterization;bacteriocin
Issue Date: Apr-2010
Publisher: CSIR
Abstract: Lactic acid bacteria (LAB) were isolated from curd and cucumber (Cucumis sativus) samples. The culture supernatants were screened for antimicrobial activity against LAB. Fourteen bacterial strains showing promising antimicrobial activity were further characterized by biochemical and molecular methods. These isolates were assigned to the genera Lactobacillus, Pediococcus and Weissella, on the basis of their morphological, biochemical, physiological characteristics, carbohydrate fermentation pattern and 16S rRNA gene sequences.
Page(s): 166-172
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Appears in Collections:IJBT Vol.09(2) [April 2010]

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