Isolation, Optimization, Production and Purification of Bacteriocin

Lactic acid bacteria (LAB) occur naturally in several raw materials like milk, meat and flour used to produce foods. Bacteriocin is proteinaceous antibacterial compounds, which constitute a heterologous subgroup of ribosomal synthesized antimicrobial peptides. Bacteriocin can be used as bio preservatives in fermented foods. The strains of lactic acid bacteria have also potential to act as a biopreservative or natural food preservative.

Autorentext

Prof. Selvaraj is Assistant Professor, Dept Of Biotechnology, has scientific publications, Editor of sirejournals, Google Scholar citations with an h-index. He has received Grant from DBT,India and Outstanding Investigator Award from University of Zurich,Founding member of Employment Consultancy service and Society for Integrated Rural Empowerment.