Prakash M Halami
- Isolation and characterization of a nitrosoguanidine-induced Enterococcus faecium MTCC 5153 mutant defective in enterocin biosynthesisPrakash 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...
- Evaluation of beneficial attributes for phytate-degrading Pediococcus pentosaceus CFR R123P 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...
- Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foodsP 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...
- Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshingsAmit 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...
- Presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of Indian originSurya 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...
- Maturation and processing of SpaI, the lipoprotein involved in subtilin immunity in Bacillus subtilis ATCC 6633Prakash 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...
- Detection and characterization of pediocin PA-1/AcH like bacteriocin producing lactic acid bacteriaS Manjulata Devi
Department of Food Microbiology, CFTRI, Mysore, India
Curr Microbiol 63:181-5. 2011....
- Combined effect of enterocin and lipase from Enterococcus faecium NCIM5363 against food borne pathogens: mode of action studiesVrinda 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...
- Safety assessment of Bacillus licheniformis Me1 isolated from milk for probiotic applicationVadakedath 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...
- Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestinePonnala 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...