10.28936 PARTIAL PURIFICATION OF BACTERIOCIN PRODUCED FROM PEDIOCOCCUS ACIDILACTICI-FMAC278 AND WEISSELLA PARAMESENTEROIDES-DFR6 AND ITS APPLICATION IN THE PRESERVATION OF CHICKEN SAUSAGES

PARTIAL PURIFICATION OF BACTERIOCIN PRODUCED FROM PEDIOCOCCUS ACIDILACTICI-FMAC278 AND WEISSELLA PARAMESENTEROIDES-DFR6 AND ITS APPLICATION IN THE PRESERVATION OF CHICKEN SAUSAGES

Authors

  • Zahraa A. Mezher
  • Aswan H. AL-Bayyar

Keywords:

Partial purification, Bacteriocin, Chicken Sausage, Pediococcus acidilactici- FMAC278, Weissella paramesenteroides-DFR6.

Abstract

Bacteriocins were partially purified by ammonium sulphate 50% concentraction, bacteriocin activity of Pediococcus acidilactici-FMAC278 was 25600 U/ml with 5.8 folds and 7.6% yeild, the activity decrease to 12800 U/ml after dialysis with 6.3 folds and 3% yield, On the other hand the bacteriocin activity of Weissella paramesenteroides-DFR6 was 12800 U/ml with 2.7 folds and 8.8% yeild, after dialysis the activity became 6400 U/ml with 5.1 fold and 3.4% yield, Chicken Sausage were made by adding 0.25, 0.5 and 1% particaly purified bacteriocin to study its effect on microorganisms and increasing shelf life of Sausage. It is found that bacterial numbers were decreased after 3 days of storage at refrigerator at 0.5% conc. While the molds decreased after 3 days of storage at refrigerator at 0.5% conc.

Author Biographies

Zahraa A. Mezher

Food Science Department, College of Agriculture, Baghdad University, Baghdad, Iraq

Aswan H. AL-Bayyar

2 Assis. Prof. Dr. Food Science Department, College of Agriculture, Baghdad University, Baghdad, Iraq

Published

2018-02-25

How to Cite

Mezher, Z. A., & AL-Bayyar, A. H. (2018). 10.28936 PARTIAL PURIFICATION OF BACTERIOCIN PRODUCED FROM PEDIOCOCCUS ACIDILACTICI-FMAC278 AND WEISSELLA PARAMESENTEROIDES-DFR6 AND ITS APPLICATION IN THE PRESERVATION OF CHICKEN SAUSAGES: PARTIAL PURIFICATION OF BACTERIOCIN PRODUCED FROM PEDIOCOCCUS ACIDILACTICI-FMAC278 AND WEISSELLA PARAMESENTEROIDES-DFR6 AND ITS APPLICATION IN THE PRESERVATION OF CHICKEN SAUSAGES. Iraqi Journal of Market Research and Consumer Protection, 10(1), 131–140. Retrieved from https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/22