期刊
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
卷 53, 期 5, 页码 1177-1184出版社
INST TECNOLOGIA PARANA
DOI: 10.1590/S1516-89132010000500023
关键词
Bacteriocin; Lactobacillus acidophilus; Pediococcus acidilactici
类别
Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were stable at pH 3 - 9 up to 24 h and active at 100 degrees C. The bacteriocins could be stored at -20 degrees C for at least 45 days, at 4 degrees C for 20 days and at 37 degrees C for 5 days.
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