Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation

Journal of Dairy Science

Volumn 92, Issue 6, 2009, Pages 2365-2372

  Arakawa, K ^a   Kawai, Y ^a   Iioka, H ^b   Tanioka, M ^b   Nishimura, J ^a   Kitazawa, H ^a   Tsurumi, K ^b   Saito, T ^a  

^a TOHOKU UNIVERSITY   (Japan)

^b Tsukishima Foods Industry Co   (Japan)

Author keywords

Bacteriocin; Custard cream; Food preservation; Glycine

Indexed keywords

ACHROMOBACTER DENITRIFICANS; BACILLUS CEREUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS GASSERI; LACTOCOCCUS LACTIS; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS FLUORESCENS;

EID: 67649211210     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1240     Document Type: Article

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