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231225s2021 xx |||||o 00| ||eng c |
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|a 10.1177/1082013220940093
|2 doi
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|a pubmed25n1049.xml
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|a (DE-627)NLM314829180
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|a (NLM)32910706
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Das, Annada
|e verfasserin
|4 aut
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| 245 |
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|a Characterization of crude extract prepared from Indian curd and its potential as a biopreservative
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|c 2021
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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|a Date Completed 30.08.2021
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|a Date Revised 30.08.2021
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a The adverse effects of chemical preservatives used to prevent food spoilage have led to the search for various biopreservatives. Considering this, a study was undertaken to prepare crude extract (CE) from Indian curd (a fermented dairy product) and characterized it in terms of antioxidant and antimicrobial activities against some common food-borne bacteria. The CE exhibited well pronounced antimicrobial activity against Bacillus cereus and Salmonella typhimurium. The minimum inhibitory concentration (MIC) of CE was recorded for 2-fold concentrated solution prepared from a 10-fold stock. The CE exhibited a significantly higher (p < 0.05) antioxidant and antimicrobial activities compared to its fractions. The CE was found to be heat stable (up to 100 ℃ for 30 min) and exhibited a significant (p < 0.05) increase in activity at pH 2-7 and in combination with 2% citric acid solution. Trypsin treatment suggested it to be of proteinaceous in nature. The antibacterial activity of CE remained intact at 4 ℃ for seven days, whereas non-significant (p > 0.05) changes in its activity were noted during storage at -20 ℃ for 30 days. The curd sample used for preparation of CE, when tested for bacteriocin production and subsequent antimicrobial activity, did not show inhibition against S. typhimurium. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis of CE and its fractions revealed multi-banding pattern. By virtue of its bioactivities observed, CE can be explored as a promising food biopreservative
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|a Journal Article
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|a Curd extract
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|a antimicrobial
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|a antioxidant
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|a bioactivity
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|a biopreservative
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|a Anti-Bacterial Agents
|2 NLM
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| 650 |
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|a Bacteriocins
|2 NLM
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| 650 |
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|a Complex Mixtures
|2 NLM
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| 650 |
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|a Food Preservatives
|2 NLM
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| 700 |
1 |
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|a Chauhan, Geeta
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Agrawal, Ravi K
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Das, Arun K
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Tomar, Serlene
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Uddin, Siraj
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Satyaprakash, Kaushik
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Pateiro, Mirian
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Lorenzo, José M
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 27(2021), 4 vom: 18. Juni, Seite 313-325
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
1 |
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|g volume:27
|g year:2021
|g number:4
|g day:18
|g month:06
|g pages:313-325
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|u http://dx.doi.org/10.1177/1082013220940093
|3 Volltext
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|d 27
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|h 313-325
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