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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 3403-3419
DOI: https://doi.org/10.20546/ijcmas.2020.905.405


Biopreservation of Apricot pulp and Apricot Ready to Serve by using Bacteriocin of Lactobacillus brevis SM6 and their Comparison with Chemical Preservative
Archna Dharwal, Nivedita Sharma*, Shakshi Sharma and Kanika Sharma
Department of Basic Sciences (Microbiology), Dr Y S Parmar University of Horticulture and Forestry Nauni- Solan, Himachal Pradesh, India
*Corresponding author
Abstract:

Food safety is a growing public health concern of both in the developing, and developed nations. The consumption of chemically preserved foods raises the concern among the consumer for naturally produced antimicrobial agents. Therefore, in the present study an attempt has been made for the preparation of apricot RTS and apricot plum with bacteriocin Lactobacillus brevis SM6 (crude and purified) and was compared with standard chemical preservative (sodium benzoate) to evaluate the effect of bio-preservation in the food. Bacteriocin was added in the food products following direct and indirect approach. The effect of preservatives in the prepared food products was studied and found that bacteriocin of Lactobacillus brevis SM6 was at par with chemical preservative in preserving apricot RTS and apricot pulp efficiently by preventing the growth of spoilage causing pathogens. The effect of bacteriocin was also compared statistically with chemical preservative to prove its efficacy for biopreservation.


Keywords: Shelf life, Antimicrobial activity, Indicator bacteria, Pathogens
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How to cite this article:

Archna Dharwal, Nivedita Sharma, Shakshi Sharma and Kanika Sharma. 2019. Biopreservation of Apricot pulp and Apricot Ready to Serve by using Bacteriocin of Lactobacillus brevis SM6 and their Comparison with Chemical Preservative.Int.J.Curr.Microbiol.App.Sci. 9(5): 3403-3419. doi: https://doi.org/10.20546/ijcmas.2020.905.405