Record Details

Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3034/
WJMB-15-99
 
Title Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation.
 
Creator Hasan Jama, Y.
Varadaraj, M. C.
 
Subject 02 Fermented foods
 
Description Idli, a traditional cereal/legume-based naturally fermented steamed product with soft and spongy texture is highly
popular and widely consumed in India. The inherent viable bacterial populations of mesophilic aerobes and lactics
in idli batter increased in their numbers with time at 35 °C, reaching numbers in the range of 13 to 15 log10 CFU g)1.
Simultaneously, the pH level decreased from 6.2 to 4.4. Strains of Bacillus cereus F 4810, Escherichia coli D 21 and
Staphylococcus aureus FRI 722 (foodborne pathogens) introduced into the idli batter at an initial level of 4.3 log10
CFU g)1 was able to survive and grow well in an initial period of 6 h. However, the strain of S. aureus showed a
constant increase in its numbers reaching 9.3 log10 CFU g)1 in 12 h. The addition of plantaricin LP84, a bacteriocin
produced by Lactobacillus plantarum NCIM 2084 to idli batter at 1% (v/w) level was able to retard the growth of the
inoculated cultures during fermentation. Two aspects were established from this study, (i) that foodborne pathogens
occurring as contaminants in idli batter can survive and grow under conditions of natural fermentation and (ii) the
e�cacy of a lactic bacteriocin as a potential food biopreservative.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3034/1/World_Journal_of_Microbiology_%26_Biotechnology_15_27-32%2C_1999.pdf
Hasan Jama, Y. and Varadaraj, M. C. (1999) Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation. World Journal of Microbiology and Biotechnology, 15 (1). 33-38, 27 ref..