Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China

Food Control

Volumn 42, Issue , 2014, Pages 48-53

  Miao, Jianyin ^a,b   Guo, Haoxian ^a   Ou, Yangwen ^c   Liu, Guo ^a   Fang, Xiang ^a   Liao, Zhenlin ^a   Ke, Chang ^a   Chen, Yunjiao ^a   Zhao, Lichao ^a   Cao, Yong ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b QINZHOU UNIVERSITY   (China)

^c HUNAN UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

Bacteriocin; Lactobacillus paracasei subsp. tolerans; Purification characterization; Tibet kefir

Indexed keywords

EID: 84894110717     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.01.041     Document Type: Article

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