2016-17

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OPTIMIZATION OF BACTERIOCIN PRODUCTION USING HYBRID ANN-GA BIO-SIMULATION TOOLS
(2017-08-10T06:29:29Z) AISHWARYA, RANI BR; B KRUTHIKA, PRASANNA; R, SHIVANI; SAI, RAKSHITA MORE
Gram positive, non-sporulating, non-motile, non-respiring bacteria which are either rod or coccus shaped and possess negative catalase activity are characterized as Lactic Acid Bacteria (LAB) or Lactobacillales. LAB exhibits similarities in their morphological, physiological and metabolic characteristics and during the fermentation of carbohydrates produce lactic acid as the major end-product. LAHs are linked with food fermentations, as acidification inhibits the growth of spoilage agents. Their fermentative ability as well as health and nutritional benefits make them industrially important. They tolerate a lower pH range which enables them to outcompete with other bacteria in natural fermentation process, as they can survive in the increased acidity from organic acids production. Lactobacillus, Pediococcus, Leuconostoc, Lactococccus, Enterococcus, Weisella, etc are some of the well known species of LAB