In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

Journal of Food Science and Technology

Volumn 51, Issue 11, 2014, Pages 3325-3332

  Devi, Sundru Manjulata ^a   Ramaswamy, Asha Mysore ^a   Halami, Prakash M ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Anti listerial activity; Co cultivation; Lactic acid bacteria; Pediocin PA 1 like bacteriocin; Sensory analysis; Soymilk fermentation

Indexed keywords

BACILLI; CYTOLOGY; DISEASES; FERMENTATION; LISTERIA; SCANNING ELECTRON MICROSCOPY; SENSORY ANALYSIS;

ANTIOXIDANT PROPERTIES; BACTERIOCINS; CO-CULTIVATION; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; PEDIOCOCCUS ACIDILACTICI; SOY MILK;

LACTIC ACID;

EID: 84920255937     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0870-1     Document Type: Article

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