TY  - JOUR
T1  - Recovery of Bacteriocin (NISIN) from <I>Lactococcus lactis</I> and Testing its Ability to Increase the Shelf Life of Vegetables (Carrot and Beans)
AU - Sathiavelu, A. AU - S. Mythili, Ramya 
JO  - Research Journal of Biological Sciences
VL  - 5
IS  - 11
SP  - 727
EP  - 730
PY  - 2010
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2010.727.730
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2010.727.730
KW  - L. lactis
KW  -refrigeration
KW  -bacteriocin
KW  -carrots and beans
KW  -biopreservation
KW  -atmosphere
AB  - The ability of both <I>Lactococcus lactis</I> and the extracted bacteriocin against food spoilage bacteria and their usage as biopreservative were investigated in this study. <I>L. lactis</I> was isolated from the cow milk and the bacteriocin produced by <I>L. lactis</I>, namely Nisin was extracted. <I>L. lactis</I> and the extracted bacteriocin were used to preserve vegetables (carrots and beans). The vegetables were treated with both <I>L. lactis</I> and the extracted bacteriocin then observed for the spoilage. The untreated vegetables were found to be spoiled by both bacteria and fungi within 5 days but only 15 days of observation, the fungal invention was seen on the skin of the vegetables treated with <I>L. lactis</I> and extracted bacteriocin. In the present study, <I>L. lactis</I> and the extracted bacteriocin were found to enhance the shelf life of vegetables for &gt;15-25 days depending on concentration without the use of refrigeration. It can be concluded that the biopreservatives used in the study can effectively replace the use of refrigeration thus minimizing the release of CFC to the atmosphere. The biopreservation with <I>L. lactis</I> and bacteriocin is also cost effective and it could possibly enhance the health of consumers as <I>L. lactis</I> belongs to probiotic group of LAB.
ER  -