Comparison of bacteriocins produced by lactic-acid bacteria isolated from boza, a cereal-based fermented beverage from the Balkan Peninsula

Current Microbiology

Volumn 53, Issue 3, 2006, Pages 209-216

  Von Mollendorff, J W ^a   Todorov, S D ^a   Dicks, L M T ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN;

ALCOHOLIC BEVERAGE; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATE; CEREAL; COLONY FORMING UNIT; FERMENTED PRODUCT; GRAM POSITIVE BACTERIUM; KLEBSIELLA PNEUMONIAE; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; NONHUMAN; PH; PRIORITY JOURNAL;

ANTI-BACTERIAL AGENTS; BACTERIOCINS; BEVERAGES; BULGARIA; CEREALS; CULTURE MEDIA, CONDITIONED; DNA, BACTERIAL; ELECTROPHORESIS, AGAR GEL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; GRAM-NEGATIVE BACTERIA; GROWTH; HYDROGEN-ION CONCENTRATION; INDICATORS AND REAGENTS; KLEBSIELLA PNEUMONIAE; LACTOBACILLACEAE; MICROBIAL SENSITIVITY TESTS; POLYMERASE CHAIN REACTION;

KLEBSIELLA PNEUMONIAE; LACTOBACILLUS PLANTARUM; POSIBACTERIA;

EID: 33747605305     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-006-0075-9     Document Type: Article

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