Growth of pathogenic organisms such as Escherichia coli O157:H7 and Salmonella spp. can be inhibited in ground beef through the addition of certain lactic acid-producing bacteria (LAB; Lactobacillus acidophilus NP51, Lactobacillus crispatus NP35, Pediococcus acidilactici, and Lactococcus lactis ssp. lactis). This study evaluated the effects of LAB inclusion on the organoleptic and biochemical p...

Cost and contamination are the bottleneck problems for replacement of antibiotics with fermented feed. A strain lactic acid bacteria was isolated screened from acidified apple juice identified as Pediococcus acidilactici using morphological, physiological, biochemical tests 16S rDNA sequence analysis. The combined Bacillus subtilis Saccharomyces cerevisiae to ferment raw corn–soybean meal, two-...

Designing stable dried functional food ingredients and foods containing live probiotic cultures maintaining high viable cell loads at the time of consumption is a challenge for industry. The aim present study was development freeze-dried with enhanced shelf-life during long storage. Zea flakes, pistachios, raisins were used as immobilization supports wild-type presumptive strains Pediococcus ac...

Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were...

AIMS The possibility of substrate inhibition by glucose on biomass and pediocin production was studied in cultures of Pediococcus acidilactici on a residual medium. METHODS AND RESULTS Calculation of the substrate inhibition coefficient in the context of microbial growth is generally laborious, and very prone to experimental error. However, a simulation combining logistic and Monod kinetics e...