Growth and metabolism of a meat isolated strain of Pediococcus pentosaceus in submerged fermentation. Purification, characterization and properties of the produced pediocin SM-1

Enzyme and Microbial Technology

Volumn 43, Issue 6, 2008, Pages 448-454

  Anastasiadou, S ^a   Papagianni, M ^a   Filiousis, G ^a   Ambrosiadis, I ^a   Koidis, P ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Bacteriocin; Biopreservative; Pediocin; Pediococcus pentosaceus

Indexed keywords

BIOCHEMICAL ENGINEERING; BIOCHEMISTRY; CANNING; DISSOLUTION; DISSOLVED OXYGEN; FOOD PRESERVATION; GROWTH KINETICS; NONMETALS; OXYGEN;

AEROBIC CONDITIONS; BACTERIOCIN; BIO REACTOR; BIOPRESERVATIVE; COLD TREATMENTS; CONSENSUS MOTIF; DISSOLVED OXYGEN SATURATION; FERMENTATION RATE; FOOD SPOILAGE; FOOD-GRADE; ISOLATED STRAINS; MODE OF ACTION; N TERMINALS; PEDIOCIN; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STIRRED TANKS; SUBMERGED FERMENTATION;

FERMENTATION;

BACTERIOCIN; PEDIOCIN; PEDIOCIN SM 1; PRESERVATIVE; UNCLASSIFIED DRUG;

AEROBIC FERMENTATION; AMINO TERMINAL SEQUENCE; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERICIDAL ACTIVITY; BACTERIUM ISOLATION; COLD ACCLIMATIZATION; CONTROLLED STUDY; ENZYME STABILITY; FOOD CONTAMINATION; FOOD SPOILAGE; MEAT; NONHUMAN; OXYGEN SATURATION; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PH; STIRRED REACTOR; THERMOSTABILITY;

PEDIOCOCCUS PENTOSACEUS;

EID: 52949084670     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2008.05.007     Document Type: Article

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