Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

AMB Express

Volumn 2, Issue 1, 2012, Pages 1-12

  Yang, En ^a,c   Fan, Lihua ^b   Jiang, Yueming ^a   Doucette, Craig ^b   Fillmore, Sherry ^b  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antimicrobials; Bacteriocin like substance (BLS); Bacteriocins; Fresh cut onions; Lactic acid bacteria

Indexed keywords

BACTERIOCIN; CARBOXYLIC ACID; HYDROGEN PEROXIDE; PROTEINASE; RNA 16S; TRYPSIN;

AGAR DIFFUSION; AGAR GEL ELECTROPHORESIS; ANTIFUNGAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BIOASSAY; CHEESE; CONTROLLED STUDY; ENTEROCOCCUS FAECIUM; FUNGUS GROWTH; GENE SEQUENCE; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS SAKEI; LISTERIA INNOCUA; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; ONION; POLYMERASE CHAIN REACTION; SCREENING; STREPTOCOCCUS THERMOPHILUS; THERMOSTABILITY; YOGHURT;

EID: 84871151297     PISSN: None     EISSN: 21910855     Source Type: Journal    
DOI: 10.1186/2191-0855-2-48     Document Type: Article

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