Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei2a

Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, capable of inhibiting the growth of microbial pathogens, mainly Listeria monocytogenes. In order to optimize bacteriocin production for industrial applications, this study evaluated...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Braz J Microbiol
Main Authors: Malheiros, Patrícia S., Sant’Anna, Voltaire, Todorov, Svetoslav D., Franco, Bernadette D.G.M.
Format: Artigo
Jezik:Inglês
Izdano: Sociedade Brasileira de Microbiologia 2015
Teme:
Food Microbiology
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4568879/
https://ncbi.nlm.nih.gov/pubmed/26413066
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838246320140279
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