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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Bibliografiska uppgifter
I publikationen:Braz J Microbiol
Huvudupphovsmän: Malheiros, Patrícia S., Sant’Anna, Voltaire, Todorov, Svetoslav D., Franco, Bernadette D.G.M.
Materialtyp: Artigo
Språk:Inglês
Publicerad: Sociedade Brasileira de Microbiologia 2015
Ämnen:
Food Microbiology
Länkar: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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