Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins

Journal of General and Applied Microbiology

Volumn 50, Issue 2, 2004, Pages 79-90

  Jamuna, Marilingappa ^a   Jeevaratnam, Kadirvelu ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Bacteriocins; Characterization; Fermented foods; Lactic acid bacteria; Lactobacillus acidophilus; Lactobacillus casei

Indexed keywords

AMMONIA; ARABINOSE; ARGININE; BACTERIOCIN; CATALASE; ESCULIN; FOOD PRESERVATIVE; GLUCONIC ACID; GLUCOSE; MANNOSE; PROTEINASE; RAFFINOSE; RHAMNOSE; SODIUM CHLORIDE; TRYPSIN; XYLOSE;

ARTICLE; AUTOCLAVE; BACTERIAL GROWTH; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; FOOD PROCESSING; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN PURIFICATION; PROTEIN SYNTHESIS; THERMOPHILIC BACTERIUM;

BACTERIA; BACTERIOCINS; COLONY COUNT, MICROBIAL; FERMENTATION; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MICROBIAL SENSITIVITY TESTS; VEGETABLES;

BACILLI; BACTERIA (MICROORGANISMS); HOMO; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 4344624492     PISSN: 00221260     EISSN: None     Source Type: Journal    
DOI: 10.2323/jgam.50.79     Document Type: Article

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