Optimized Production of Bacteriocins from LABs

BACTERIOCINS Bacteriocins can be considered as proteinaceous antibiotics displaying a high degree of target specificity, although many have a very wide spectrum of activity. These are the most abundant bioactive antimicrobial peptides produced by certain bacteria and are found in all major phylogenetic bacterial lineages. These bacteriocins are very useful in the food industry. They inhibit the growth of most of other microorganisms including common human pathogens, thus increasing the shelf life of food as well as act as natural preservatives. Bacteriocins from gram positive organisms, such as lactic acid bacteria (LAB), have attracted much attention and have been the subject of intensive investigation due to their extensive incorporation as bio-preservatives ingredients into model foods particularly in the dairy industry and also in human therapeutics

Autorentext

Mehwish Aslam is a young biochemist. Now a days she is working as research scholar in Protein Molecular Biology Laboratory, University of Agriculture, Faisalabad. She has developed expertise in different biochemical and microbiological techniques. Bacteriocin is her favourite topic. She also has published more than three papers on bacteriocin.