Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation-Reference-Cited by-同舟云学术

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Published:2020-01-01 Issue:1 Volume:23 Page:677-692
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ma Jiage¹²^ORCID,Yu Wei¹,Hou Juncai¹²,Han Xiue²,Shao Hong¹,Liu Ying³

Affiliation:

1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China

2. College of Food Science, Northeast Agricultural University, Harbin, China

3. College of Life Science, Northeast Agricultural University, Harbin, China

Funder

Open Research Fund for Key Laboratory of Dairy Science, Ministry of Education, Heilongjiang Province, China

Young Innovative Talents of Colleges and Universities

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1751656

Reference49 articles.

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5. Seafood biopreservation by lactic acid bacteria – A review

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