Detection, partial purification and characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish

Author:

Banerjee Shiba Prosad,Dora Krushna Chandra,Chowdhury Supratim

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference32 articles.

1. Abdel-Bar N, Harris ND, Rill RL (1987) Purification and properties of an antimicrobial substance produced by Lactobacillus bulgaricus. J Food Sci 52:411–415

2. Banach S, Rehberger1 T, Parrott1 T, Maxwell C, Coalson J, Touchette K (2002) Influence of Lactobacillus brevis Strain 1E-1 on the gastrointestinal microflora of pre-weaning and weaning pigs. Presented at the 2002 American Society of Animal Science Meeting

3. Bhattacharyya BK, Bhattacharjee D (2007) Bacteriocin: a biological food preservative. J Food Sci Technol 44(5):459–464

4. Bhunia AK, Johnson MC, Ray B (1987) Direct detection of an antimicrobial peptide of Pediococcus acidilactici in sodium dodecyl sulphate-polyacrilamide gel electrophoresis. J Ind Microbiol 2:319–322

5. Borpuzari RN, Borpuzari T, Deuri B (2007) Probiotic characteristics of Lactobacillus acidophilus strains isolated from fermented milk. J Food Sci Technol 44(2):158–160

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