Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

Food Control

Volumn 23, Issue 2, 2012, Pages 338-344

  Jiang, Jie ^a   Shi, Bo ^a   Zhu, Deqiang ^a   Cai, Qingxia ^a   Chen, Yiran ^a   Li, Jinnian ^a   Qi, Kezong ^a   Zhang, Ming ^a  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacteriocin; Biopreservative; Lactobacillus sakei; Sakacin

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; MICROCOCCUS; MICROCOCCUS LUTEUS; NEGIBACTERIA; POSIBACTERIA; PROTEUS (ENTEROBACTERIA); PROTEUS SP.; RAPHANUS SATIVUS; SARCINA; STAPHYLOCOCCUS AUREUS;

EID: 80053131175     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.07.027     Document Type: Article

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