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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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Principais autores: Vinod Kumar Joshi, Somesh Sharma, Neerja S. Rana
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
coleção:Food Technology and Biotechnology
Assuntos:
antimicrobial
bacteriocin
lactic acid fermentation
E. coli
pathogenic microorganism
biopreservative
Acesso em linha:http://hrcak.srce.hr/file/162108
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