Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice
Abstract Background Fermented glutinous rice has low alcohol content and abundant nutrients, but it is easily contaminated by Bacillus cereus during production and preservation. This study aimed to inhibit the spoilage bacterium Bacillus cereus in the fermented glutinous rice by bacteriocin-producin...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BMC
2025-07-01
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| coleção: | Annals of Microbiology |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1186/s13213-025-01810-0 |
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