Influence of growth conditions on bacteriocin production by Brevibacterium linens

Applied Microbiology and Biotechnology

Volumn 62, Issue 2-3, 2003, Pages 163-167

  Motta, A S ^a   Brandelli, A ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN; SODIUM CHLORIDE;

BACTERIUM;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; BIOSYNTHESIS; BREVIBACTERIUM; BREVIBACTERIUM LINENS; CHEESE; CULTURE MEDIUM; FOOD; GROWTH RATE; NONHUMAN; PEPTIDE SYNTHESIS; STRAIN DIFFERENCE; TEMPERATURE SENSITIVITY; WHEY;

BACTERIOCINS; BREVIBACTERIUM; CHEESE; CULTURE MEDIA; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; KINETICS; MILK PROTEINS; SODIUM CHLORIDE; TEMPERATURE;

ACTINOBACTERIA (CLASS); BACTERIA (MICROORGANISMS); BREVIBACTERIUM; BREVIBACTERIUM LINENS; UNCULTURED ACTINOMYCETE;

EID: 0042663896     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-003-1292-9     Document Type: Article

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