Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough
M Zangeneh, S Khorrami… - Food Science & Nutrition, 2020 - Wiley Online Library
This study was aimed to isolate and partially characterizes the bacteriocin produced by an L.
plantarum sp. isolated from traditional sourdough. The bacteriocin was partially purified, and …
plantarum sp. isolated from traditional sourdough. The bacteriocin was partially purified, and …
Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra …
E Retnaningrum, T Yossi, R Nur'azizah… - Biodiversitas Journal of …, 2020 - smujo.id
Retnaningrum E, Yossi T, Nur'azizah R, Sapalina F, Kulla PDK. 2020. Characterization of a
bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih …
bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih …
Purification and characterization of a novel bacteriocin produced by Enterococcus faecalis CG-9 from human saliva
G Cui, C Pan, P Xu, Y Li, L Wang, B Gong… - Biotechnology & …, 2020 - Taylor & Francis
Strain CG-9, isolated from human saliva and identified as Enterococcus faecalis, produced a
component that inhibits the growth of Gram-positive and Gram-negative bacteria. The active …
component that inhibits the growth of Gram-positive and Gram-negative bacteria. The active …
[PDF][PDF] The lactic microbiota of fermented products from Central and South America and its uses in food development: from microbiological safety to consumer …
K Väkeväinen - 2020 - erepo.uef.fi
Plant-based, fermented products offer a vast variety of nutritious foods; these are especially
consumed in Central and South America, Africa, and Asia. Lately, the consumer demand for …
consumed in Central and South America, Africa, and Asia. Lately, the consumer demand for …