title: Lactobacillus farciminis MD, a newer strain with potential for bacteriocin and antibiotic assay.
abstract: A native isolate Lactobacillus farciminis MD isolated from fermenting mushroom exhibited a high degree of sensitivity to the majority of the bacteriocins produced by strains of lactobacilli, leuconostoc and pediococci. Also, the efficacy of Lact. farciminis MD as a sensitive strain for antibiotic assay was established against different antibiotics including ampicillin, cefazoline, chloramphenicol and nitrofurantoin at concentrations of 30 microg each, showing an inhibition zone of 30 mm diameter. The high degree of sensitivity towards bacteriocins and antibiotics provide potential for the exploitation of Lact. farciminis MD in establishing very well-defined bacteriocin producers.
authors.affiliation: Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India. micro@cscftri.ren.nic.in
authors.forename: P M
authors.initials: PM
authors.lastname: Halami
authors.forename: A
authors.initials: A
authors.lastname: Chandrashekar
authors.forename: K
authors.initials: K
authors.lastname: Nand
mesh_terms: D000363:Agaricales; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001430:Bacteriocins / Q000096:biosynthesis / Q000494:pharmacology*; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000187:drug effects* / Q000235:genetics / Q000302:isolation & purification; D007934:Leuconostoc / Q000378:metabolism; D008826:Microbial Sensitivity Tests; D010376:Pediococcus / Q000378:metabolism
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins