Potential of bacteriocinogenic Lactococcus lactis subsp. lactis inhabiting low pH vegetables to produce nisin variants

Antimicrobial behavior of lactic acid bacteria (LAB) has been explored since many years to assess their ability to produce bacteriocin, a natural preservative, to increase the shelf life of food. This study aims to characterize bacteriocin producing strains of lactic acid bacteria isolated from acid...

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Veröffentlicht in:	Food science & technology 2014-11, Vol.59 (1), p.204-210
Hauptverfasser:	Sadiq, Sara, Imran, Muhammad, Hassan, Muhammad Nadeem, Iqbal, Mazhar, Zafar, Yusuf, Hafeez, Fauzia Yusuf
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus subtilis Biological and medical sciences Biopreservation Food industries Food pathogens Fundamental and applied biological sciences. Psychology Lactococcus lactis Lycopersicon esculentum Nisin variants Raw vegetables Staphylococcus aureus
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