Thermotolerant bacteriocin-producing lactic acid bacteria isolated from Thai local fermented foods and their bacteriocin productivity

Biocontrol Science

Volumn 16, Issue 1, 2011, Pages 33-40

  Leelavatcharamas, Vichai ^a,b   Arbsuwan, Nida ^a   Apiraksakorn, Jirawan ^a   Laopaiboon, Pattana ^a   Kishida, Masao ^b  

^a KHON KAEN UNIVERSITY   (Thailand)

^b Osaka Prefecture University   (Japan)

Author keywords

Bacteriocins; Lactic acid bacteria; Thai local fermented foods; Thermotolerant

Indexed keywords

ANTIBACTERIAL AGENT; BACTERIAL STRAINS; BACTERIOCINS; BIOCHEMICAL TESTS; CULTURE MEDIUM; FERMENTED FOODS; GRAM-POSITIVE BACTERIUM; LACTIC ACID BACTERIA; LATE-EXPONENTIAL PHASE; LIQUID MEDIUM; MOLECULAR-BIOLOGICAL TECHNIQUES; OPTIMAL PRODUCTION; PEDIOCOCCUS ACIDILACTICI; PRIMARY METABOLITE; PROTEINASE K; SELECTED STRAINS; THAI LOCAL FERMENTED FOODS; THERMOTOLERANT;

BODY FLUIDS; GLUCOSE; LACTIC ACID; LISTERIA;

BACTERIOLOGY;

ANTIINFECTIVE AGENT; BACTERIOCIN; GLUCOSE; PROTEINASE K;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM DETECTION; BACTERIUM ISOLATION; BIOTECHNOLOGY; CELL AGGREGATION; CONTROLLED STUDY; CULTURE TECHNIQUE; DRUG MANUFACTURE; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME INACTIVATION; ENZYME STABILITY; ENZYME SYNTHESIS; ESCHERICHIA COLI; FERMENTED PRODUCT; GRAM STAINING; HEAT TOLERANCE; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS CREMORIS; LISTERIA INNOCUA; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PH; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE;

ANTI-BACTERIAL AGENTS; BACTERIOCINS; ENDOPEPTIDASE K; FERMENTATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LISTERIA; PEDIOCOCCUS;

BACTERIA (MICROORGANISMS); LISTERIA; PEDIOCOCCUS ACIDILACTICI; POSIBACTERIA;

EID: 79953830170     PISSN: 13424815     EISSN: None     Source Type: Journal    
DOI: 10.4265/bio.16.33     Document Type: Article

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