THE INHIBITORY EFFECTS OF PEDIOCIN2292 AGAINST LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN TOMATO SAUCE

Authors

  • Barnali Mandal Neotia Institute of Technology Management and Science

Abstract

Pediocin 2292 produced by Pediococcus acidilactici NCIM 2292 has been applied separately on tomato sauce inoculated with S. aureus MTCC 7443 and L. monocytogenes MTCC 839. The initial count of the strains was maintained about104 cfu/g in the food system. The efficacy of usage of pediocin has been examined and the experimental results has also been compared with a chemical preservative namely sodium benzoate. The concentrations of purified pediocin and sodium benzoate applied to tomato sauce were 456 AU/g and 100 µg/g respectively. The bacterial counts have been analyzed during two weeks at different time intervals.

Author Biography

Barnali Mandal, Neotia Institute of Technology Management and Science

Assistant Professor, Department of Biotechnology

References

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Published

01-01-2016

How to Cite

Mandal, B. (2016). THE INHIBITORY EFFECTS OF PEDIOCIN2292 AGAINST LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN TOMATO SAUCE. Innovare Journal of Food Sciences, 4(1), 1–7. Retrieved from https://innovareacademics.in/journals/index.php/ijfs/article/view/8988

Issue

Section

Short Communication(s)