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IJRMBS | Volume 7,Issue 5,May,2021

STUDIES ON LACTOBACILLUS BACTERIOCIN FOR PRODUCTION AND CHARACTERIZATION AGAINST SOME PATHOGENIC AND FOOD SPOILAGE BACTERIA

Mrs.Mamta Sahu1, Dr.Mrs. Varun Dwivedi

Abstract:-

Bacteriocins produced by lactic acid bacteria (LAB) are a heterogeneous group of antibacterial proteins that vary in spectrum of activity, mode of action, molecular weight, genetic origin and biochemical properties inhibitory substances include bakery and dairy products, cereals, and bread and cheese. Nisin is a natural bacteriocin produced by Lactococcus lactis

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