Production, Purification, Stability and Efficacy of Bacteriocin from Isolates of Natural Lactic Acid Fermentation of Vegetables

The antimicrobial activity of partially purified bacteriocin produced during natural lactic acid fermentation of carrot, radish and cucumber was assessed and characterized. Out of ten strains, the isolated strain CA 44 of Lactobacillus genus from carrot fermentation produced bacteriocin with maximum...

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Hlavní autoři:	Vinod Kumar Joshi, Somesh Sharma, Neerja S. Rana
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
Edice:	Food Technology and Biotechnology
Témata:	antimicrobial bacteriocin lactic acid fermentation E. coli pathogenic microorganism biopreservative
On-line přístup:	http://hrcak.srce.hr/file/162108
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