Isolation, biochemical properties and application of bacteriocins from pediococcus pentosaceous isolates

Journal of Food Processing and Preservation

Volumn 34, Issue 6, 2010, Pages 1064-1079

  Pal, Vijai ^a,b   Pal, Ajay ^a   Patil, Mahantesh ^a   Ramana, K V ^a   Jeevaratnam, K ^a,c  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

^b DEFENCE RESEARCH AND DEVELOPMENT ESTABLISHMENT   (India)

^c PONDICHERRY UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTAGONISTIC ACTIVITY; ANTI-MICROBIAL ACTIVITY; BACTERIOCINS; BIOCHEMICAL PROPERTIES; CELL ADSORPTION; FOOD SPOILAGE; FOOD-BORNE PATHOGENS; GRAM-NEGATIVE BACTERIA; HIGHER YIELD; INHIBITORY SPECTRUMS; PATHOGENIC ORGANISMS; PEDIOCOCCUS; PH RANGE; PROTEOLYTIC ENZYME; SPECIFIC ACTIVITY; SPOILAGE MICROORGANISMS;

ACETONE; ADSORPTION; BACTERIA; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; DESORPTION; FOOD PRESERVATIVES; GELS; HYDROLASES; PURIFICATION;

SPOILAGE;

NEGIBACTERIA; PEDIOCOCCUS;

EID: 78650070137     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00438.x     Document Type: Article

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