Probiotic: The Antimicrobial Activities of Bacteriocin

In this book an experimental study is presented on probiotic of Lactobacillus sp. isolated from the curd sample. The interest in the field of helpful microorganisms has emerged multiple time since its inception. Bacteriocin produced by Lactobacillus spp. is gaining interest in human health related functional food research coupled with their enhanced tolerance and survivability. Besides Bacteriocins are more stable during processing and storage of food and pharmaceutical preparations making them more suitable candidate for inhibitory activity against food born pathogen. The mechanisms by which Bacteriocin could enhance the storage time of preserved food.