1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or.pdf format to the submission email: ijlbpr@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process, which may take approximately one and a half months under normal circumstances, three tops.
After blind peer review, you will receive the notification letter with the review result of your paper...
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be [Read More]

Bacteriocins: Modern Concept in Agroproduct and By-Product Preservation

Otoikhian C S O1, Aiyamenkhue I1, Osakwe A A2, and Igue U B1
1. Department of Biological Sciences, Novena University, Ogume, Delta State, Nigeria
2. Department of Chemical Sciences, Novena University, Ogume, Delta State, Nigeria
Abstract—One of the major concern in food and agro industries is the contamination of food by pathogens, which are frequent cause of food borne diseases and deterioration. A recent trend in food preservation was directed towards employing bacteriocins as preservative to improve food safety and shelf life of Agro by-products.Bacteriocins are antimicrobial proteins produced by bacteria which kill or inhibit the growth of other bacterial.These antimicrobial proteins are produced by lactic acid bacteria. They are classified into three, and examples of some species that produces bacteriocin are lactococcus lactis, lactobacillus acidophilus, leuconostoc mesenteroides, etc. Several strategies have been explained on its applications in food which include inoculation of a food product with lactic acid bacteria that manufacture bacteriocin and the use of an ingredient in food processing that has been previously fermented with bacteriocin-producing bacteria. The mechanism of bacteriocins action is inhibition of target cells by forming pores in the membrane, resulting in leakage of cellular material which causes the cell membrane of the spoilage bacteria to lysis. Bacteriocins especially nisin is safe for human consumption at acceptable intake of 2.9 mg/day. They are used in the preservations of Agro by-product like cheese, milk, meat, etc. Therefore if properly harnessed from microorganisms, they will help solve the problem of Agro products and by-products storage and preservation in order to boost shelf life and free from pathogens. Since they are not toxic and does not change the organoleptic of the food product but destroys spoilage microorganism in food, bacteriocins should gain popularity in food industries and agro industries. 

Index Terms—bacteriocin, contamination, preservation, by-product, food safety

Cite: Otoikhian C S O, Aiyamenkhue I, Osakwe A A, and Igue U B, "Bacteriocins: Modern Concept in Agroproduct and By-Product Preservation," International Journal of Life Sciences Biotechnology and Pharma Research, Vol. 3, No. 3, pp. 38-51, July 2014.
Copyright © 2012-2015 International Journal of Life Sciences Biotechnology and Pharma Research, All Rights Reserved