Production of bacteriocin by Virgibacillus salexigens isolated from “terasi”: a traditionally fermented shrimp paste in Indonesia-Reference-Cited by-同舟云学术

Production of bacteriocin by Virgibacillus salexigens isolated from “terasi”: a traditionally fermented shrimp paste in Indonesia

Published:2016-02-12 Issue:3 Volume:32 Page:
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Kobayashi Takeshi,Agustini Tri Winarni,Ibrahim Ratna,Kamei Kaeko,Kondo Akihiro,Kajiwara Michika,Ooka Yoshihiro,Nakamura Hidetoshi,Terahara Takeshi,Imada Chiaki

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11274-015-1991-2.pdf

Reference17 articles.

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3. Cleveland J, Montville TJ, Nes IF, Chikindas ML (2001) Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71:1–20

4. Cotter PD, Hill C, Ross RP (2005) Bacteriocins: developing innate immunity for food. Nat Rev Microbiol 3:777–788

5. Gálvez A, Abriouel H, López RL, Omar NB (2007) Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120:51–70

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