List of Tables Sr. no Table no Page no 1 Media composition 29 2 Composition of crystal 30 voilet 3 Composition of gram 30 iodine 4 Composition of saffrain 31 5 Composition of Nutrient 32 agar 6 Preparation of acetone 33 7 Preparation of sodium 34 phosphate buffer 8 Inhibition zone of 40 antimicrobial activity 9 Observation of 48 biochemical test on bacteriocin 10 Observation of sugar test 49 on bacteriocin 11 Zone of inhibition of 52 to 53 crude bacteriocin and precipitated 12 Zone of inhibition of heat 55 stability 13 Zone of inhibition of 57 effect of pH
List of Tables Sr. no Table no Page no 1 Media composition 29 2 Composition of crystal voilet 30 3 Composition of gram iodine 30 4 Composition of saffrain 31 5 Composition of Nutrient agar 32 6 Preparation of acetone 33 7 Preparation of sodium phosphate buffer 34 8 Inhibition zone of antimicrobial activity 40 9 Observation of biochemical test on bacteriocin 48 10 Observation of sugar test on bacteriocin 49 11 Zone of inhibition of crude bacteriocin and precipitated 52 to 53 12 Zone of inhibition of heat stability 55 13 Zone of inhibition of effect of pH 57
Production-Purification-Stability-and-Efficacy-of-Bacteriocin-from-Isolates-of-Natural-Lactic-Acid-Fermentation-of-Veget.docx