Potential of bacteriocinogenic Lactococcus lactis subsp. lactis inhabiting low pH vegetables to produce nisin variants

LWT

Volumn 59, Issue 1, 2014, Pages 204-210

  Sadiq, Sara ^a,d   Imran, Muhammad ^a   Hassan, Muhammad Nadeem ^a   Iqbal, Mazhar ^b   Zafar, Yusuf ^c,d   Hafeez, Fauzia Yusuf ^a  

^a COMSATS Institute of Information Technology ^*  (Pakistan)

^b Health Biotechnology Division National Institute for Biotechnology and oGenetic Engineering NIBGE   (Pakistan)

^c PAKISTAN ATOMIC ENERGY COMMISSION   (Pakistan)

^d NATIONAL AGRICULTURAL RESEARCH CENTRE   (Pakistan)

Author keywords

Biopreservation; Food pathogens; Lactococcus lactis; Nisin variants; Raw vegetables

Indexed keywords

ALKALINITY; ANTIBIOTICS; BACTERIA; BACTERIOLOGY; LACTIC ACID; RNA;

ANTI-MICROBIAL ACTIVITY; BACTERIOCINS; BIOPRESERVATION; FOOD PATHOGENS; LACTIC ACID BACTERIA; LACTOCOCCUS LACTIS; NATURAL PRESERVATIVES; NISIN VARIANT; RAW VEGETABLE; SHELF LIFE;

VEGETABLES;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM VAR. ANNUUM; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LYCOPERSICON ESCULENTUM; STAPHYLOCOCCUS AUREUS;

EID: 84903765257     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.018     Document Type: Article

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