Characterization of a reuterin-producing Lactobacillus coryniformis strain isolated from a goat's milk cheese

International Journal of Food Microbiology

Volumn 104, Issue 3, 2005, Pages 267-277

  Martin R ^a   Olivares, M ^b   Marin M L ^a   Xaus, J ^b   Fernandez L ^a   Rodriguez J M ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Puleva Biotech ^*  (Spain)

Author keywords

Antimicrobials; Cobalamin; Goat's milk cheese; Lactobacillus coryniformis; Reuterin

Indexed keywords

ACETIC ACID; BACTERIOCIN; BETA GALACTOSIDASE; COBALAMIN; GLYCEROL; HYDROGEN PEROXIDE; HYDROLYASE; LACTIC ACID; MUCIN; PROPIONALDEHYDE;

AMPLICON; ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM ADHERENCE; BACTERIUM ISOLATION; CHEESE RIPENING; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME SUBUNIT; FOOD MICROBIOTECHNOLOGY; GASTROINTESTINAL TRACT; HUMAN; HUMAN CELL; INTESTINE CELL; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS CORYNIFORMIS; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; SEQUENCE ANALYSIS;

ALDEHYDES; ANIMALS; ANTIBIOSIS; BACTERIAL ADHESION; BACTERIOCINS; BETA-GALACTOSIDASE; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; GLYCERALDEHYDE; GOATS; LACTOBACILLUS; MILK; PROPANE; VITAMIN B 12;

CAPRA HIRCUS; LACTOBACILLUS CORYNIFORMIS;

EID: 26644474966     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.03.007     Document Type: Article

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