Q.102
Which of the following statements is/are true?
(A). Bacteriocin production is a natural process during food fermentation
(B). Bacteriocins are more effective against Gram negative bacteria than gram positive ones.
(C). The efficacy of bacteriocins is not influenced by pH of the food.
(D). Reuterin, a bacteriocin, does not have GRAS status
Choose the correct answer from the options given below:
EXPLANATION
Food Biopreservation: Bacteriocins, Nisin, Starter Culture Antagonism & Lactic Fermentation
- Biological Nature of Bacteriocins:
- Natural Fermentation Metabolites: Bacteriocins (e.g., nisin, pediocin) are naturally synthesized by lactic acid bacteria during spontaneous or guided food fermentations to inhibit competitor strains.
- (B) False: Bacteriocins predominantly inhibit Gram-positive bacteria.
- (C) False: Bacteriocin stability and charge are strongly pH-dependent.
- Conclusion: (A) only (Option 4).
Correct option: (4) (A) only,
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