Influence of ph, heat and enzymatic treatments on the activity of antibacterial substance in MRS and milk media produced by lactobacillus fermentum F6

Agricultural Sciences in China

Volumn 9, Issue 6, 2010, Pages 911-920

  Zhang, Yong ^a   Liu, Yong ^a   Bao Yan, Y ^a   Zhang, He Ping ^a  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antibacterial activity; Enzymatic effect; Lactobacillus fermentum F6; Ph; Thermal treatments

Indexed keywords

BACTERIA (MICROORGANISMS); BOVINAE; ESCHERICHIA COLI; GLYCINE MAX; LACTOBACILLUS FERMENTUM; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; SALMONELLA TYPHIMURIUM; SHIGELLA FLEXNERI; STAPHYLOCOCCUS AUREUS;

EID: 84861698095     PISSN: 16712927     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1671-2927(09)60171-1     Document Type: Article

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