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Biotechnology & Biotechnological Equipment Volume 25, 2011 - Issue 4
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Original Articles

Effect of Medium Composition and Culture Condition on the Production of Bacteriocin-Like Inhibitory Substances (BLIS) by Lactobacillus Paracasei LA07, a Strain Isolated from Budu

Sahar AbbasiliasiUniversiti Putra Malaysia, Faculty of Biotechnology and Biomolecular Sciences, Department of Bioprocess technology, Selangor, Malaysia
,
Ramakrishnan Nagasundara RamananMonash University, School of Engineering, chemical and Sustainable Process Engineering Research Group, Bandar Sunway, Malaysia
,
Tengku Azmi Tengku IbrahimUniversiti Putra Malaysia, Faculty of Veterinary Medicine, Department of Veterinary Preclinical Sciences, Selangor, Malaysia
,
Shuhaimi MustafaUniversiti Putra Malaysia, Faculty of Biotechnology and Biomolecular Sciences, Department of Microbiology, Selangor, Malaysia
,
Rosfarizan MohamadUniversiti Putra Malaysia, Faculty of Biotechnology and Biomolecular Sciences, Department of Bioprocess technology, Selangor, Malaysia
,
Hassan Hj Mohd DaudUniversiti Putra Malaysia, Faculty of Veterinary Medicine, Department of Veterinary Preclinical Sciences, Selangor, Malaysia
&
Arbakariya B. AriffUniversiti Putra Malaysia, Faculty of Biotechnology and Biomolecular Sciences, Department of Bioprocess technology, Selangor, MalaysiaCorrespondence[email protected]
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Pages 2652-2657 | Published online: 16 Apr 2014

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Himanshu Verma, Kanti N. Mihooliya, Jitender Nandal & Debendra K. Sahoo. (2023) Studies on a new antimicrobial peptide from Vibrio proteolyticus MT110. Preparative Biochemistry & Biotechnology 0:0, pages 1-14.
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Jinhong Zang, Yanshun Xu, Wenshui Xia & Joe M. Regenstein. (2020) Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition 60:7, pages 1228-1242.
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Vandana Bali, Parmjit S. Panesar & Manab B. Bera. (2016) Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications. Critical Reviews in Biotechnology 36:2, pages 204-214.
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Articles from other publishers (20)

Yaacob Ilyanie, Nur Huda Faujan & Md Yasin Ida Muryany. (2023) Species Identification of Potential Probiotic Lactic Acid Bacteria Isolated from Malaysian Fermented Food Based on 16S Ribosomal RNA (16S rRNA) and Internal Transcribed Spacer (ITS) Sequences. Malaysian Applied Biology 52:4, pages 73-84.
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Minh Châu Lưu, Dương Hồng Thắm Lâm, Ngọc Thạnh Nguyễn, Hoàng Đăng Long Bùi, Xuân Phong Huỳnh & Thanh Toàn Hà. (2023) Đánh giá và ứng dụng dịch thủy phân bã men bia trong sản xuất acid lactic sử dụng Lactobacillus casei. Can Tho University Journal of Science 59:2, pages 84-93.
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Raphael D. Ayivi, Salam A. Ibrahim, Albert Krastanov, Abishek Somani & Shahida A. Siddiqui. (2022) The impact of alternative nitrogen sources on the growth and viability of Lactobacillus delbrueckii ssp. bulgaricus. Journal of Dairy Science 105:10, pages 7986-7997.
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Friederike Uhlig & Niall P. Hyland. (2022) Making Sense of Quorum Sensing at the Intestinal Mucosal Interface. Cells 11:11, pages 1734.
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Laura I. Sinisterra-Loaiza, Alexandre Lamas, Jose Manuel Miranda, Alberto Cepeda & Alejandra Cardelle-Cobas. 2022. Probiotics for Human Nutrition in Health and Disease. Probiotics for Human Nutrition in Health and Disease 199 230 .
Dharni Kuhan Sreedharan, Sahar Abbasiliasi, Mohd Shamzi Mohamed, Zhang Jin Ng, Arbakariya Bin Ariff, Chee Keong Lee & Joo Shun Tan. (2021) Fermentation strategies for improving the production of bacteriocin‐like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations . Journal of Food Processing and Preservation 45:11.
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Ellen Twomey, Colin Hill, Des Field & Máire Begley. (2021) Recipe for Success: Suggestions and Recommendations for the Isolation and Characterisation of Bacteriocins. International Journal of Microbiology 2021, pages 1-19.
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Roslina Jawan, Sahar Abbasiliasi, Joo Shun Tan, Mohd Rizal Kapri, Shuhaimi Mustafa, Murni Halim & Arbakariya B. Ariff. (2021) Evaluation of the Estimation Capability of Response Surface Methodology and Artificial Neural Network for the Optimization of Bacteriocin-Like Inhibitory Substances Production by Lactococcus lactis Gh1. Microorganisms 9:3, pages 579.
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Zahra Pourramezan, Mana Oloomi, Rouha Kasra Kermanshahi & Hassan Rezadoost. (2021) Extraction and Isolation of Antioxidant-Antibacterial Compounds From Lactobacillus casei Strain K1C by Thin-Layer Chromatography. Jundishapur Journal of Natural Pharmaceutical Products 16:1.
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Maryam Pahlavan Yali & Maryam Hajmalek. (2021) Interactions Between Brassicae napus and Pseudomonas putida (Strain ATCC12633) and Characterization of Volatile Organic Compounds Produced by the Bacterium. Current Microbiology 78:2, pages 679-687.
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Jéssica Montero‐Zamora, Marianela Cortés‐Muñoz, Patricia Esquivel, José‐Aníbal Mora‐Villalobos & Carmela Velázquez. (2020) Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp . Journal of Food Science 85:10, pages 3478-3486.
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Roslina Jawan, Sahar Abbasiliasi, Joo Shun Tan, Shuhaimi Mustafa, Murni Halim & Arbakariya B. Ariff. (2020) Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by Lactococcus lactis Gh1. Microorganisms 8:10, pages 1454.
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P Baindara, N Nallabelli & S Korpole. (2019) Whole genome mining reveals a diverse repertoire of lanthionine synthetases and lanthipeptides among the genus Paenibacillus . Journal of Applied Microbiology 128:2, pages 473-490.
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Ngoc Le, Long Bach, Duy Nguyen, Tran Le, Khanh Pham, Dai Nguyen & Thai Hoang Thi. (2019) Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative. International Journal of Environmental Research and Public Health 16:6, pages 1017.
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Qiuxiang Zhang. 2019. Lactic Acid Bacteria. Lactic Acid Bacteria 61 91 .
Oladipupo Odunayo Olatunde & Soottawat Benjakul. (2018) Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit. Comprehensive Reviews in Food Science and Food Safety 17:6, pages 1595-1612.
Crossref
Z. Pourramezan, R. Kasra Kermanshahi, M. Oloomi, A. Aliahmadi & H. Rezadoost. (2017) In vitro study of antioxidant and antibacterial activities of Lactobacillus probiotic spp.. Folia Microbiologica 63:1, pages 31-42.
Crossref
Wei Chen & Arjan NarbadHaiqin Chen & Arjan Narbad. 2018. Lactic Acid Bacteria in Foodborne Hazards Reduction. Lactic Acid Bacteria in Foodborne Hazards Reduction 51 85 .
Sahar Abbasiliasi, Joo Shun Tan, Tengku Azmi Tengku Ibrahim, Fatemeh Bashokouh, Nagasundara Ramanan Ramakrishnan, Shuhaimi Mustafa & Arbakariya B. Ariff. (2017) Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review. RSC Advances 7:47, pages 29395-29420.
Crossref
Eun-Seo Lim & Eun-Woo Lee. (2015) Antilisterial activity of fresh cheese fermented by Lactobacillus paracasei BK57. The Korean Journal of Microbiology 51:4, pages 407-418.
Crossref

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