EFFECT OF CULTURE MEDIUM ON BACTERIOCIN PRODUCTION BY LACTOBACILLUS RHAMNOSUS HN001 AND LACTOBACILLUS REUTERI ATCC 53608

The aim of this study was to evaluate the effect of media on bacteriocin production by Lactobacillus rhamnosus HN001 and Lactobacillus reuteri ATCC 53608 using three different media: YPM, YPF and MRS supplemented with glucose and K2HPO4. The optimum temperature was 37°C and initial pH 6.5. Bacterioc...

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Veröffentlicht in:	Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2013-06, Vol.2 (6), p.2462-2468
Hauptverfasser:	R, Aguilar-Uscanga B, R, Solís-Pacheco J, L, Plascencia, G, Aguilar-Uscanga M, S, García H, M, Lacroix
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antibiotics Antimicrobial agents Bacillus cereus Bacteria Bacterial infections Enterococcus faecium Escherichia coli Food safety Glucose Lactobacillus acidophilus Lactobacillus delbrueckii Lactobacillus reuteri Lactobacillus rhamnosus Lactobacillus sakei Listeria monocytogenes Microorganisms Probiotics Salmonella typhimurium Staphylococcus aureus Syrups & sweeteners
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