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dc.contributor.authorSharma, N-
dc.contributor.authorKapoor, G-
dc.contributor.authorGautam, N-
dc.contributor.authorNeopaney, B-
dc.identifier.issn0975-1084 (Online); 0022-4456 (Print)-
dc.description.abstractThis study presents bacteriocin, produced from Bacillus sp. MTCC 43 isolated from rhizosphere of root crop radish, Raphanus sativus, as inhibitor against serious food pathogens (Staphylococcus aureus and Aeromonas hydrophila). Bacteriocin of Bacillus sp. MTCC 43, partially purified by salt saturation method, exhibits very high activity (2.66 x 105 AU/ml). Viability of pathogens decreased drastically (up to 70%) within first 10 h of adding bacteriocin. Bacteriocin showed high thermostability (up to 100°C) for 10 min, expressed wide pH tolerance (4.0-10.0), and found sensitive to proteolytic enzyme trypsin.en_US
dc.sourceJSIR Vol.68(10) [October 2009]en_US
dc.subjectBacillus sp. MTCC 43en_US
dc.subjectFood pathogensen_US
dc.subjectRaphanus sativusen_US
dc.titleCharacterization of a partially purified bacteriocin of Bacillus sp MTCC 43 isolated from Rhizosphere of radish (Raphanus sativus) & its application as a potential food biopreservativeen_US
Appears in Collections:JSIR Vol.68(10) [October 2009]

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