Refine your search
Collections
Journals
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Ahmed, Sarifuddin
- Isolation and Characterization of Bacteriocin Producing Lactobacillus plantarum from Shidal-A Traditional Fermented Fish Product of Assam
Abstract Views :252 |
PDF Views:0
Authors
Sarifuddin Ahmed
1,
Krushna Chandra Dora
2,
Sreekanta Sarkar
2,
Supratim Chowdhury
2,
Subha Ganguly
3
Affiliations
1 College of Fisheries, Assam Agricultural University, Raha, NAGAON (ASSAM), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN
1 College of Fisheries, Assam Agricultural University, Raha, NAGAON (ASSAM), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN
Source
The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 159-165Abstract
Presence of Lactobacillus group of bacteria has long being explored and documented for their presence in different kinds of fermented food products. In the present study, lactic acid bacteria (LAB) were selectively isolated from shidal, a traditional fermented fish product of Assam. Lactobacillus spp. constitutes a diverse group of bacteria widely distributed in the fermented products. In the context, Lactobacillus plantarum was isolated from shidal. The isolate was found to be bacteriocin positive possessing promising antibacterial property.Keywords
Bacteriocin, Lactobacillus plantarum, Shidal.
References
- Abegaz, K. (2007). Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of brode, an Ethiopian cereal beverage. African J. Biotechnol., 6 (12) : 1469-1478.
- Ahmed, S., Dora, K.C., Sarkar, S., Chowdhury, S. and Ganguly, S. (2013). Quality analysis of shidal- a traditional fermented fish product of Assam, North-East India. Indian J. Fish, 60 (1): 117-123.
- Ahmed, S., Dora, K.C., Sarkar, S., Chowdhury, S. and Ganguly, S. (2015a). Isolation and molecular characterization of Bacillus species from shidal- a fermented fish product of Assam. Internat. J. Trop. Agric., 33 (2): 173-176.
- Ahmed, S., Dora, K. C., Sarkar, S., Chowdhury, S. and Ganguly, S. (2015b). Production process, nutritional composition, microbiology and quality issues of shidal, a traditional fermented indigenous fish product. Indian J. Fish. Accepted.
- Ananou, S.,Maqueda, M., Martinez-Bueno, M. and Valdivia, E. (2007). Biopreservation, an ecological approach to the safety and shelf-life of foods. Communicating Current Research and Educational Topics and Trends in Applied Microbiology, A. MendezVilas (Ed.). pp. 475.
- Arul, James M. (1966). Ensiled product from fish by microbial fermentation. Fishery Technol., 3 (1) : 38-43.
- Banerjee, S.P., Dora, K.C. and Chowdhury, S. (2009). Effect of incubation time and temperature on production of bacteriocin like inhibitory substances (BLIS) by isolated strains of Lactic acid bacteria. Indian J. Anim. Hlth., 48(2):93-98.
- Barefoot, S.F. and Klaennhammer, T.R. (1983). Detection anbactivity of lacticin B, a bacteriocin produced by Lactobacillus acidophilus. Appl. Environ. Microbiol., 45 : 1808 - 1815.
- Brown, N. and Summer, J. (1985). Proc. IPFC, Royal Melbourne Institute of Technology, Melbourne and Australia 23-26 October 1984. FAO Fish. Rep., 317-404pp.
- Chowdhury, S., Banerjee, S.P. and Dora, K.C. (2011). Detection, partial purification and characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish. J. Food Sci.& Technol., Accepted.
- Conventry, M.J.,Gordon, J.B., Wilcock, A., Harmark, K., Davidson, B. E., Hickey, M. W., Hillier, A. J. and Wan, J. (1997). Detection of bacteriocin of LAB isolated from food and comparison with pediocin and nisin. J. Appl. Microbiol., 83 : 248 - 258.
- Davidson, C.V. and Cronin, F. (1973). Medium for the selective enumeration of lactic acid bacteria from foods. Appl. Microbiol., 26 : 339-440.
- Diop, M.B., Dauphin, R.D., Tine, E., Ngom, A., Destain, J. and Thonart, P. (2007). Bacteriocin producers from traditional food products. Biotechnol. Agron. Soc. Environ., 11 (4) : 275-281.
- Ganguly, S., Paul, I. and Mukhopadhayay, S.K. (2010). Immunostimulant, probiotic and prebiotic – their applications and effectiveness in aquaculture: Israeli J. Aquacult. – Bamidgeh, 62(3): 130-138.
- Ganguly, S. and Prasad, A. (2012) Microflora in fish digestive tract plays significant role in digestion and metabolism. Rev. Fish Biol. Fisheries, 22 : 11-16.
- Hammes. W. P. and Vogel. R. F. (1995). The Genera of Lactic acid bacteria. pp.173-234.Blackie Academic Press and Professional, LONDON, UNITED KINGDOM.
- Hernandez, D., Cardell, E. and Zarate, V. (2005) Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheeses: Initial characterization of plantaricin TF 711, bacteriocin like substance produced byLactobacillus plantarum, TF711. J. Appl. Microbiol., 99: 77-84.
- Hisar, S. A., Kaban, G., Hisar, O., Yanik, T. and Kaya, M. (2005). Effect of Lactobacillus sakei Lb706 on behaviour of Listeria monocytogenes in Vacuum-Packed Rainbow Trout Fillets. Turk. J. Vet. Anim Sci., 29: 1039-1044.
- Holzapfel, W. H., Haberer, P., Geisen, R., Bjorkroth, J. and Schillinger, U. (2001). Taxonomy and important features of probiotic microorganisms in food and nutrition. Amer. J. Clin. Nutr., 73: 365-373.
- Kandler, O. and Weiss, N. (1986). Genus Lactobacillus Beijerinck 1901, 212AL, p. 1209-1234. In P. H. A. Sneath, N. S. Mair, M. E. Sharpe and J. G. Holt (Ed.), Bergey’s manual of systematic bacteriology (volume, 2). Williams and Wilkins, Baltimore.
- Karthikeyan, V. and Santosh, S.W. (2009) Isolation and partial characterization of bacteriocin produced from Lactobacillus plantarum. African J. Microbiological Res., 3(5):233-239.
- Kitazawa, H.S.,Ueha, S., Itoh, H., Watanabe, K., Konno, Y., Kawai, T., Saito, T. and Itoh, T.Y. (2001). AT oligonucleotides inducing B lymphocyte activation exist in probiotic Lactobacillus gasseri. Internat. J. Food Microbiol., 65(3): 149-162.
- Leisner, J. J., Pot, B., Christensen, H., Rusul, G., Olsen, J.E., Wee, B.W., Muhamad, K. and Ghazali, H. M. (1999) Identification of lactic acid bacteria from Chili Bo, a Malaysian food ingredient. Appl. Environ. Microbiol., 65 (2): 599-605.
- Man, J. C., Rogosa, M. and Sharpe, M. E. (1960). A medium for the cultivation of Lactobacilli. J. Appl. Bacteriol., 23: 130–135.
- Mansur, M.A. (2007) A review of different aspects of fish fermentation in Bangladesh.Bangladesh J. Prog. Sci. Tech., 5: 185-190.
- Muzaddadi, A.U. and Basu, S. (2003) Seedal : An indigenous fermented fishery product of North East India. Fishing Chimes, 23 (7): 30-32.
- Ogunbanwo, S.T., Sanni, A.I. and Onilude, A.A. (2003). Influence of cultureal conditions on the production of bacteriocin by Lactobacillus brevis OG1. African J. Biotechnol., 2 (7): 179-184.
- Pilet, M.F., Dousset, X., Barre, R., Novel, G., Desmazeaud, M. and Paird, J.C. (1995). Evidence for two bacteriocins produced by Carnobacterium piscicola and Carnobacterium divergens isolated from fish and active against Listeria monocytogenes. J. Food Protect., 58: 256-262.
- Rodriguez, E., Calzada, J., Arques, J.L., Rodrigues, J.M., Nunez, M. and Medina, M. (2005) Antimicrobial activity of Pediocinproducing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli 0157:H7 in cheese. Intl. Dairy J., 15: 51.
- Salminen, S. and Wright, Von A. (1998) Microbiology and functional aspects, in lactic acid bacteria, 2nd Ed., New York: Marcel Dekker Inc. 180-183 pp.
- Sneath, P.H.A., Mair, N.S., Sharpe, M.E. and Holt, J.G. (1986). Bergey’s Manual of Systematic Bacteriology, 2. Baltimore, MD: Williams & Wilkins.
- Steinkraus, K.H. (1996). Handbook of indigenous fermented foods, 2nd Ed. Marcel Dekker Inc. NEWYORK, U.S.A.
- Stiles, M.E. (1996). Biopreservation by lactic acid bacteria. Antonie van Leuwenhoek, 70: 331.
- Tserovska, L., Stefanova, S. and Yordanova, T. (2002) Identification of lactic acid bacteria isolated from katyk, goat’s milk and cheese. J. Cult. Collect., 3: 48-52.
- Vaughan, A., Eijsink, V., O’Sullivan, T. F., O’Hanlon, K. and Van Sinderen, D. (2001) An analysis of bacteriocins produced by lactic acid bacteria isolated from malted barley. J. Appl. Microbiol., 91: 131-138.
- Williams, S.T., Sharp, M.E. and Holt, G. (1986). Bergey’s Manual of Systematic Bacteriology.Vol. I., Baltimore, USA: Williams and Wilkins.
- Wood, B. J. B. and Holzapfel, W. H. (1995). The lactic acid Bacteria. vol. 2: The Genera of Lactic Acid Bacteria. Blackie Academic & Professional, London, UNITED KINGDOM