| Title |
Bacteriocin: safest approach to preserve food products
|
|---|---|
| Published in |
Indian Journal of Microbiology, August 2009
|
| DOI | 10.1007/s12088-009-0048-3 |
| Pubmed ID | |
| Authors |
Neha Gautam, Nivedita Sharma |
| Abstract |
Start of the 21st century with its universal call to feed the hungry is an appropriate time to refocus attention on food security and especially the impact of biopatenting on poor communities who are the primary victims of hunger in our world. Antibacterial metabolites of lactic acid bacteria and Bacillus spp have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in food. Among them, bacteriocin is used as a preservative in food due to its heat stability, wider pH tolerance and its proteolytic activity. Due to thermo stability and pH tolerance it can withstand heat and acidity/alkanity of food during storage condition. Bacteriocin are ribosomally synthesized peptides originally defined as proteinaceous compound affecting growth or viability of closely related organisms. Research is going on extensively to explore the nascent field of biopreservation. Scientists all over the world are showing their keen interest to isolate different types of bacteriocin producing strains and characterize bacteriocin produced by them for food preservation. |
Mendeley readers
The data shown below were compiled from readership statistics for 163 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| India | 1 | <1% |
| Kazakhstan | 1 | <1% |
| Czechia | 1 | <1% |
| Unknown | 160 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 33 | 20% |
| Student > Ph. D. Student | 25 | 15% |
| Student > Master | 23 | 14% |
| Researcher | 14 | 9% |
| Student > Postgraduate | 7 | 4% |
| Other | 22 | 13% |
| Unknown | 39 | 24% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 60 | 37% |
| Biochemistry, Genetics and Molecular Biology | 19 | 12% |
| Immunology and Microbiology | 11 | 7% |
| Engineering | 7 | 4% |
| Medicine and Dentistry | 4 | 2% |
| Other | 18 | 11% |
| Unknown | 44 | 27% |
Attention Score in Context
This research output has an Altmetric Attention Score of 10. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 13 July 2015.
All research outputs
#2,941,235
of 22,816,807 outputs
Outputs from Indian Journal of Microbiology
#18
of 382 outputs
Outputs of similar age
#10,613
of 102,385 outputs
Outputs of similar age from Indian Journal of Microbiology
#1
of 3 outputs
Altmetric has tracked 22,816,807 research outputs across all sources so far. Compared to these this one has done well and is in the 86th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 382 research outputs from this source. They receive a mean Attention Score of 2.6. This one has done particularly well, scoring higher than 95% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 102,385 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 88% of its contemporaries.
We're also able to compare this research output to 3 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them