An investigation of the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours

LWT

Volumn 41, Issue 7, 2008, Pages 1173-1182

  Corsetti, Aldo ^a   Settanni, Luca ^a   Braga, Teresa M ^b,c   de Fatima Silva Lopes, Maria ^b   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Bacteriocin like inhibitory substances; Biopreservation; Lactic acid bacteria; Non conventional flours; Triticum durum

Indexed keywords

BACTERIA; ENZYME ACTIVITY; FERMENTATION; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); HEAT TREATMENT; PH EFFECTS; PROTEINS;

ANTIBACTERIAL SUBSTANCES; BACTERIOCIN LIKE INHIBITORY SUBSTANCES (BLIS); BIOPRESERVATION; LACTIC ACID BACTERIA (LAB);

LACTIC ACID;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS MUNDTII; LACTOBACILLUS; LACTOBACILLUS CORYNIFORMIS; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LISTERIA INNOCUA; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 43049157763     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.07.022     Document Type: Article

References (57)