Bacteriocin production by Bacillus licheniformis strain P40 in cheese whey using response surface methodology

Biochemical Engineering Journal

Volumn 21, Issue 1, 2004, Pages 53-58

  Cladera Olivera, F ^a   Caron, G R ^a   Brandelli, A ^a  

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

Author keywords

Aerobic processes; Antibiotic; Bacteriocin; Experimental design; Modeling; Whey

Indexed keywords

BACTERIA; DAIRY PRODUCTS; DATA REDUCTION; PH EFFECTS; STATISTICAL METHODS; THERMAL EFFECTS;

BACTERIOCIN; GRAPE;

BIOCHEMISTRY;

BACTERIOCIN; BAGASSE;

ARTICLE; BACILLUS LICHENIFORMIS; BACTERIAL GROWTH; BACTERIAL STRAIN; CHEESE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; FACTORIAL ANALYSIS; GRAPE; MEAL; NONHUMAN; PH; PRIORITY JOURNAL; RESPONSE SURFACE METHOD; SOYBEAN; STATISTICAL ANALYSIS; TEMPERATURE; WHEY;

BACILLUS LICHENIFORMIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; VITIS SP.;

EID: 3142688134     PISSN: 1369703X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bej.2004.05.002     Document Type: Article

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