Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687

Applied Microbiology and Biotechnology

Volumn 53, Issue 2, 2000, Pages 159-166

  Aasen, I M ^a   Moretro T ^b   Katla, T ^b   Axelsson, L ^b   Storro I ^a  

^a SINTEF   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL METABOLISM; BIOSYNTHESIS; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; LACTOBACILLUS SAKEI; NONHUMAN; PH; TEMPERATURE DEPENDENCE;

AMINO ACIDS; BACTERIOCINS; CULTURE MEDIA; FERMENTATION; GLUCOSE; GROWTH SUBSTANCES; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI;

EID: 0033999022     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002530050003     Document Type: Article

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