Food preservative potential of gassericin A-containing concentrate prepared from cheese whey culture supernatant of Lactobacillus gasseri LA39

Animal Science Journal

Volumn 84, Issue 2, 2013, Pages 144-149

  Nakamura, Kiyoshi ^a   Arakawa, Kensuke ^b   Kawai, Yasushi ^a   Yasuta, Narimi ^a   Chujo, Takahiro ^a   Watanabe, Masamichi ^a   Iioka, Hiroyuki ^c   Tanioka, Masashi ^c   Nishimura, Junko ^a   Kitazawa, Haruki ^a   Tsurumi, Koichi ^c   Saito, Tadao ^a  

^a TOHOKU UNIVERSITY   (Japan)

^b OKAYAMA UNIVERSITY   (Japan)

^c Tsukishima Foods Industry Co   (Japan)

Author keywords

Bacteriocin; Biopreservation; Custard cream; Gassericin A; Whey

Indexed keywords

BACTERIOCIN; FOOD PRESERVATIVE; GASSERICIN A; MILK PROTEIN; WHEY PROTEIN;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIUM; BIOSYNTHESIS; CHEESE; CHEMISTRY; CULTURE MEDIUM; DOSE RESPONSE; DRUG EFFECT; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM;

BACTERIA; BACTERIOCINS; CHEESE; CULTURE MEDIA; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG RESISTANCE, BACTERIAL; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; LACTOBACILLUS; MILK PROTEINS;

ACHROMOBACTER DENITRIFICANS; BACILLUS CEREUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS GASSERI; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; PSEUDOMONAS FLUORESCENS;

EID: 84873463295     PISSN: 13443941     EISSN: 17400929     Source Type: Journal    
DOI: 10.1111/j.1740-0929.2012.01048.x     Document Type: Article

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