Antilisterial and amylase-sensitive bacteriocin producing Enterococcus faecium SH01 from Mukeunji, a Korean over-ripened kimchi

Food Science and Biotechnology

Volumn 23, Issue 4, 2014, Pages 1177-1184

  Seo, Sung Hoo ^a   Jung, Miran ^a   Kim, Wang June ^a  

^a Dongguk University   (South Korea)

Author keywords

amylase sensitive bacteriocin; Enterococcus faecium; mukeunji

Indexed keywords

BACILLI; HEAT TREATMENT;

AFTER-HEAT TREATMENT; ANTI-MICROBIAL ACTIVITY; BACTERIOCIN PRODUCTION; BACTERIOCINS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS CURVATUS; LISTERIA MONOCYTOGENES; MUKEUNJI;

AMYLASES;

EID: 84905499330     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0161-x     Document Type: Article

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