Prakash M Halami

Summary

Country: India

Publications

  1. doi request reprint Isolation and characterization of a nitrosoguanidine-induced Enterococcus faecium MTCC 5153 mutant defective in enterocin biosynthesis
    Prakash M Halami
    Department of Food Microbiology, Central Food Technological Research Institute, Mysore 570 020, Council of Scientific and Industrial Research, India
    Res Microbiol 161:590-4. 2010
  2. doi request reprint Evaluation of beneficial attributes for phytate-degrading Pediococcus pentosaceus CFR R123
    P Raghavendra
    Food Microbiology Department, Central Food Technological Research Institute, CSIR, India
    Benef Microbes 1:259-64. 2010
  3. ncbi request reprint Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foods
    P Raghavendra
    Food Microbiology Department, Central Food Technological Research Institute, India
    Benef Microbes 2:57-61. 2011
  4. doi request reprint Detection of mobile genetic elements in pediocin PA-1 like producing lactic acid bacteria
    Sundru Manjulata Devi
    Food Microbiology Department, CSIR Central Food Technological Research Institute, Mysore, 570020, India
    J Basic Microbiol 53:555-61. 2013
  5. doi request reprint Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings
    Amit Kumar Rai
    Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute, Karnataka, India
    Appl Microbiol Biotechnol 83:757-66. 2009
  6. doi request reprint Presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of Indian origin
    Surya Chandra Rao Thumu
    Department of Food Microbiology, CSIR Central Food Technological Research Institute, Mysore, 570 020, India
    Antonie Van Leeuwenhoek 102:541-51. 2012
  7. doi request reprint Maturation and processing of SpaI, the lipoprotein involved in subtilin immunity in Bacillus subtilis ATCC 6633
    Prakash M Halami
    Macromolecular Complexes, Institute for Molecular Biosciences, Johann Wolfgang Goethe Universitat, Max von Laue Strasse 9, D 60438 Frankfurt am Main, Germany
    Microbiol Res 165:183-9. 2010
  8. doi request reprint Detection and characterization of pediocin PA-1/AcH like bacteriocin producing lactic acid bacteria
    S Manjulata Devi
    Department of Food Microbiology, CFTRI, Mysore, India
    Curr Microbiol 63:181-5. 2011
  9. doi request reprint Combined effect of enterocin and lipase from Enterococcus faecium NCIM5363 against food borne pathogens: mode of action studies
    Vrinda Ramakrishnan
    Department of Food Microbiology, CSIR Central Food Technological Research Institute, Mysore, Karnataka, India
    Curr Microbiol 65:162-9. 2012
  10. doi request reprint Safety assessment of Bacillus licheniformis Me1 isolated from milk for probiotic application
    Vadakedath Nithya
    Department of Food Microbiology, CSIR Central Food Technological Research Institute, Mysore, India
    Int J Toxicol 31:228-37. 2012

Collaborators

Detail Information

Publications11

  1. doi request reprint Isolation and characterization of a nitrosoguanidine-induced Enterococcus faecium MTCC 5153 mutant defective in enterocin biosynthesis
    Prakash M Halami
    Department of Food Microbiology, Central Food Technological Research Institute, Mysore 570 020, Council of Scientific and Industrial Research, India
    Res Microbiol 161:590-4. 2010
    ..The mutant was sensitive to several class IIa bacteriocins and was found to adsorb 20% more bacteriocin compared to its wild-type counterpart...
  2. doi request reprint Evaluation of beneficial attributes for phytate-degrading Pediococcus pentosaceus CFR R123
    P Raghavendra
    Food Microbiology Department, Central Food Technological Research Institute, CSIR, India
    Benef Microbes 1:259-64. 2010
    ..In conclusion, LAB with phytate degrading ability and several beneficial attributes could potentially be used as a starter culture to improve the nutritional security of functional food...
  3. ncbi request reprint Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foods
    P Raghavendra
    Food Microbiology Department, Central Food Technological Research Institute, India
    Benef Microbes 2:57-61. 2011
    ..This study introduces phytate-degrading P. pentosaceus CFR R123 that can be employed as a starter culture as well as an ingredient of functional food to provide nutritive benefits to the consumer with a natural phenomenon...
  4. doi request reprint Detection of mobile genetic elements in pediocin PA-1 like producing lactic acid bacteria
    Sundru Manjulata Devi
    Food Microbiology Department, CSIR Central Food Technological Research Institute, Mysore, 570020, India
    J Basic Microbiol 53:555-61. 2013
    ....
  5. doi request reprint Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings
    Amit Kumar Rai
    Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute, Karnataka, India
    Appl Microbiol Biotechnol 83:757-66. 2009
    ..Further, E. faecium HAB01 bacteriocin was thermostable and had a molecular weight of around 5 kDa, apart from being stable at both acidic and alkaline conditions. The bacteriocin was unstable against proteases...
  6. doi request reprint Presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of Indian origin
    Surya Chandra Rao Thumu
    Department of Food Microbiology, CSIR Central Food Technological Research Institute, Mysore, 570 020, India
    Antonie Van Leeuwenhoek 102:541-51. 2012
    ..The tetracycline efflux genes tetK and tetL occurred in P. pentosaceus and Enterococcus species. Since it appeared that LAB had acquired these genes, fermented foods may be a source of antibiotic resistance...
  7. doi request reprint Maturation and processing of SpaI, the lipoprotein involved in subtilin immunity in Bacillus subtilis ATCC 6633
    Prakash M Halami
    Macromolecular Complexes, Institute for Molecular Biosciences, Johann Wolfgang Goethe Universitat, Max von Laue Strasse 9, D 60438 Frankfurt am Main, Germany
    Microbiol Res 165:183-9. 2010
    ..This system allowed the monitoring of beta-galactosidase activity to the added subtilin at a sublethal dose. Mutants exhibited 2-fold reduction in beta-Gal activity, suggesting their contribution in subtilin autoimmunity...
  8. doi request reprint Detection and characterization of pediocin PA-1/AcH like bacteriocin producing lactic acid bacteria
    S Manjulata Devi
    Department of Food Microbiology, CFTRI, Mysore, India
    Curr Microbiol 63:181-5. 2011
    ....
  9. doi request reprint Combined effect of enterocin and lipase from Enterococcus faecium NCIM5363 against food borne pathogens: mode of action studies
    Vrinda Ramakrishnan
    Department of Food Microbiology, CSIR Central Food Technological Research Institute, Mysore, Karnataka, India
    Curr Microbiol 65:162-9. 2012
    ..The novelty of this work is the fact that this is the first report revealing the synergistic effect of lipase with enterocin against Gram-negative bacteria...
  10. doi request reprint Safety assessment of Bacillus licheniformis Me1 isolated from milk for probiotic application
    Vadakedath Nithya
    Department of Food Microbiology, CSIR Central Food Technological Research Institute, Mysore, India
    Int J Toxicol 31:228-37. 2012
    ..Furthermore, dermal and acute eye irritation tests conducted in rabbits showed no edema or erythema and ocular lesions. These results suggest that B licheniformis Me1 can be considered safe for food industry applications...
  11. ncbi request reprint Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine
    Ponnala Raghavendra
    Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
    Int J Food Microbiol 133:129-34. 2009
    ..The present study indicates that these strains, having phytate degrading ability and other characteristic features can be exploited as starter cultures in fermented foods to improve the mineral bioavailability...