Bacteriocin production by a new isolate of Lactobacillus rhamnosus GP1 under different culture conditions

Advance Journal of Food Science and Technology

Volumn 2, Issue 5, 2010, Pages 291-297

  Sarika, A R ^a   Lipton, A P ^a   Aishwarya, M S ^a  

^a CENTRAL MARINE FISHERIES RESEARCH INSTITUTE   (India)

Author keywords

Bacteriocin; Characterization; Culture conditions; Lactobacillus rhamnosus GP1; MRS broth

Indexed keywords

ACINETOBACTER SP; ARTHROBACTER SP; BACILLUS BREVIS; BACTERIOCIN PRODUCTION; BACTERIOCINS; BEEF EXTRACTS; CELL-FREE; CULTURE CONDITIONS; CULTURE MEDIUM; FOOD SPOILAGE; INHIBITORY ACTIVITY; INITIAL PH; LACTOBACILLUS RHAMNOSUS; MRS BROTH; PSEUDOMONAS AERUGINOSA; PUMILUS; SENSITIVITY STUDIES; STAPHYLOCOCCUS AUREUS; STORAGE CONDITION; SUBTILIS; TWEEN 80; WIDE SPECTRUM; YEAST EXTRACTS;

BACTERIOLOGY; CELL CULTURE; ESCHERICHIA COLI; SODIUM CHLORIDE;

SPOILAGE;

EID: 79551563603     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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