Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans

Beneficial Microbes

Volumn 1, Issue 2, 2010, Pages 159-164

  Venkateshwari, S ^a   Halami, P M ^a   Vijayendra, S V N ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antilisterial; Co culture; Fermentation; Food products; Vancomycin

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIOCIN; VANCOMYCIN;

ARTICLE; BIOSYNTHESIS; CHEMISTRY; DRUG EFFECT; FABACEAE; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR WEIGHT; PEDIOCOCCUS; POLYACRYLAMIDE GEL ELECTROPHORESIS; RADIATION EXPOSURE; TEMPERATURE;

ANTI-BACTERIAL AGENTS; BACTERIOCINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FABACEAE; MOLECULAR WEIGHT; PEDIOCOCCUS; TEMPERATURE; VANCOMYCIN;

EID: 79960083825     PISSN: 18762883     EISSN: 18762891     Source Type: Journal    
DOI: 10.3920/BM2009.0032     Document Type: Article

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