BIO-PRESERVATION OF PROCESSED FOOD PRODUCTS USING POTENTIAL FOOD GRADE MICRO-ORGANISMS ISOLATED FROM TRADITIONAL ALCOHOLIC BEVERAGES OF HIMACHAL PRADESH

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dc.contributor.advisorSHARMA, NIVEDITA
dc.contributor.authorDHARWAL, ARCHANA
dc.date.accessioned2017-12-05T12:04:24Z
dc.date.available2017-12-05T12:04:24Z
dc.date.issued2017-11
dc.description.abstractABSTRACT In the current study, an attempt was carried out to isolate most efficient bacteriocinogenic microorganisms from unexplored traditional alcoholic beverages for their screening, identification, optimization to enhance the maximum bacteriocin production and purification, characterization of purified bacteriocin and its application in food bio-preservation. In total, 80 microbial strains, were isolated from different traditional alcoholic beverages on different media and were tested for their antagonistic activity against five food borne pathogens by bit/disc method. Among them, 20 isolates were further selected on the basis of their wide inhibitory spectrum against tested pathogens. Out of 20 isolates, 4 isolates were selected for further study based upon their hyperbacteriocin activity. These isolates were identified as SM6- Lactobacillus brevis |MF443391|, ChM3- Brevibacillus parabrevis |MF443389|, DM2- Brevibacillus agri |MF443390|, GM1- Brevibacillus formosus GM1 |MF459651| by 16S rRNA gene technique. The selected isolates were tested for different probiotic attributes by evaluating acid tolerance, bile salt tolerance, auto-aggregation, adhesion to hydrocarbons, co-aagregation and cumulative probiotic potential. Lactobacillus brevis SM6 was selected further for the purification of bacteriocin by SDS PAGE and its molecular weight was found to be 4.8 kDa. Activity units of purified bacteriocin increased from 2×103 AU/ml (in crude bacteriocin) to 8×103 AU/ml. Purified bacteriocin of Lactobacillus brevis SM6 was further characterized by studying the effect of temperature, pH, proteolytic enzymes and storage stability. Purified bacteriocin showed maximum activity against selected pathogen at neutral pH and was found to have high thermostability and sensitivity against proteolytic enzymes trypsin and pepsin. The use of the bacteriocin mediated preservation and cell mediated preservation were found quite satisfactory. The purified bacteriocin produced by Lactobacillus brevis SM6 showed significantly high biopreservation effect in apricot RTS and pulp.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810036967
dc.keywordsprocessed food products,bio preservative,traditional alcoholic beverages,HPen_US
dc.language.isoenen_US
dc.pages161+XIIen_US
dc.publisherUHF,NAUNIen_US
dc.subBasic Sciencesen_US
dc.subjectnullen_US
dc.themeprocessed food products,bio preservative,traditional alcoholic beverages,HPen_US
dc.these.typeM.Scen_US
dc.titleBIO-PRESERVATION OF PROCESSED FOOD PRODUCTS USING POTENTIAL FOOD GRADE MICRO-ORGANISMS ISOLATED FROM TRADITIONAL ALCOHOLIC BEVERAGES OF HIMACHAL PRADESHen_US
dc.typeThesisen_US
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