Journal of Food Processing & Technology

Krishna JS

Publications

• Research Article
  Biopreservation of Fresh Orange Juice Using Antilisterial Bacteriocins101 and Antilisterial Bacteriocin103 Purified from Leuconostoc mesenteroides
  Author(s): Backialakshmi S, Meenakshi RN, Saranya A, Jebil MS, Krishna AR, Krishna JS and Suganthi RamasamyBackialakshmi S, Meenakshi RN, Saranya A, Jebil MS, Krishna AR, Krishna JS and Suganthi Ramasamy
  
  Recently, as the consumption of fresh fruit juice has been increasing the demand for natural and potent biopreservative has also been increased. Listeria monocytogenes is one of the most important and serious intracellular foodborne pathogen that threatens immunocompromised individuals. The main objective of this study is to investigate the biopreservative potential of Antilisterial Bacteriocin101 and Antilisterial Bacteriocin103 on comparison with a chemical preservative. Preservation of fresh orange juice was carried out in two sets i.e., unpasteurized (no heat pretreatment) and pasteurized (pretreated at 72ºC for 2 min). Listeria monocytogenes MTCC 657 at an initial concentration of 6.75 log CFU/ml was inoculated into both unpasteurized and pasteurized fresh orange juice then chemical preservative (12 ppm), Antilisterial Bacteriocin101 (40 ppm) and.. View More»
  DOI: 10.4172/2157-7110.1000479

  Abstract PDF