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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Veröffentlicht in:Appl Environ Microbiol
Hauptverfasser: Mills, S., Griffin, C., O'Connor, P. M., Serrano, L. M., Meijer, W. C., Hill, C., Ross, R. P.
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2017
Schlagworte:
Food Microbiology
Online Zugang: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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