A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum

Functional starter cultures demonstrating superior technological and food safety properties are advantageous to the food fermentation industry. We evaluated the efficacies of single- and double-bacteriocin-producing starters of Lactococcus lactis capable of producing the class I bacteriocins nisin A...

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Vydáno v:Appl Environ Microbiol
Hlavní autoři: Mills, S., Griffin, C., O'Connor, P. M., Serrano, L. M., Meijer, W. C., Hill, C., Ross, R. P.
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology 2017
Témata:
Food Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5494623/
https://ncbi.nlm.nih.gov/pubmed/28476774
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00799-17
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