Production of antifungal substance by Lactococcus lactis subsp. lactis CHD-28.3

International Journal of Food Microbiology

Volumn 32, Issue 1-2, 1996, Pages 27-34

  Roy, Utpal ^a   Batish, V K ^a   Grover, S ^a   Neelakantan, S ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Antifungal substance; Lactic acid bacteria; Production; Proteinaceous nature; Ultrafiltration

Indexed keywords

AGAR; ANTIFUNGAL AGENT; CHYMOTRYPSIN; GLUCOSE; PRONASE; TRITON X 100; TRYPSIN;

AGAR GEL DIFFUSION; ANTIFUNGAL ACTIVITY; ARTICLE; ASPERGILLUS FLAVUS; BUFFALO; CHEESE; CONTROLLED STUDY; FUNGUS CULTURE; FUSARIUM; INCUBATION TIME; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; MILK; MOULD; NONHUMAN; PH; POTATO; SUPERNATANT; TEMPERATURE;

EID: 0030249970     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)01101-4     Document Type: Article

References (19)

1. Batish, V.K., Grover, S. and Lal, R. (1989) Screening lactic starter cultures for antifungal activity. Cult. Dairy Prod. J. 24, 21.
2. Batish, V.K., Ram Lal and Grover, S. (1990) Studies on environmental and nutritional factors on production of antifungal substance by Lactobacillus acidophilus R. Food Microbiol. 7, 199-206.
3. British Standards Institution (1974) Method for the estimation and differentiation of nisin in processed cheese. BS, 4020.
4. El-Gendy, S.M. and Marth, E.H. (1981) Growth and aflatoxin production by Aspergillus parasiticus in the presence of Lactobacillus casei. J. Food Protect. 44, 211-221.
5. Gupta, R.K. and Batish, V.K. (1992) Genetic evidence for plasmid encoded lactococcin production in Lactococcus lactis subsp. lactis 484. Curr. Microbiol. 24, 231-238.
6. Hurst, A. (1981) Nisin. Adv. Appl. Microbiol. 27, 85-103.
7. Klaenhammer, T.R. (1982) Microbiological considerations in selection and preparation of lactobacillus strains for use as dietary adjuncts. J. Dairy Sci. 65, 1339-1349.
8. Kozak, W., Bardowski, J. and Dobrznaski, W. (1977) Lactostrepcins - acid bacteriocins produced by lactic streptococci. J. Dairy Res. 45, 247-257.
9. Magak'yan, J.T. and Chuprina, D.F. (1978) Antagonism of lactic acid bacteria to moulds growing on the cheese surface. XX Int. Dairy Cong. Brief Communication 539.
10. Marth, E.H. and Hussong, R.V. (1963) Effect of skim milk cultured with Leuconostoc citrovorum on growth of some bacteria and yeasts. J. Dairy Sci. 46, 1033-1037.
11. McKay, L.L., Baldwin, K.A. and Zottola, E.A. (1972). Loss of lactose metabolism in lactic streptococci. Appl. Microbiol. 23, 1090-1096.
12. Muriana, P.M. and Klaenhammer, T.R. (1991) Purification and partial characterization of lactacin F, a bacteriocin produced by Lactobacillus acidophilus 11088. Appl. Environ. Microbiol. 57, 114-121.
13. Oxford, A.E. (1944) Diplococcin, an antimicrobial protein elaborated by certain milk streptococci. Biochem. J. 38, 178-182.
14. Peter, H.A.S., Mair, N.S., Sharpe, M.E. and Holt, J.G. (1986) Bergey's Manual of Determinative Bacteriology, Vol. 2, Williams and Wilkins, Baltimore.
15. Piard, J.C. and Desmazeaud, M.J. (1992) Inhibiting factors produced by lactic acid bacteria. Lait 113-142.
16. Piard, J.C., Cumiani, C. and Desmazeaud, M.J. (1989) Partial characterization of lactacin 481, a plasmid borne bacteriocin produced by L. lactis CNRZ 481. J. Dairy Sci. 72, 114.
17. 1-67-C. J. Food Protect. 46, 514-517.
18. Suzuki, I., Nomura, M. and Torichi, T. (1991) Isolation of lactic acid bacteria which suppress mold growth and show antifungal action. Milchwissenschaft 46, 635-639.
19. Vedamuthu, E.R. (1991) The yoghurt story - past, present and future. Part VI. Dairy, Food Environ. Sanit. 11, 513-514.