Physical and nutritional conditions for optimized production of bacteriocins by lactic acid bacteria

Physical and nutritional conditions for optimized production of bacteriocins by lactic acid bacteria – A review

Published:2018-06-05 Issue:17 Volume:59 Page:2839-2849
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sidooski Thiago¹,Brandelli Adriano²,Bertoli Sávio Leandro¹,Souza Carolina Krebs de¹,Carvalho Lisiane Fernandes de¹

Affiliation:

1. Chemical Engineering Department, University of Blumenau, São Paulo, Blumenau, SC, Brazil

2. Laboratory of Biochemistry and Applied Microbiology, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1474852

Reference97 articles.

1. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687

2. Pore-forming bacteriocins of Gram-positive bacteria and self-protection mechanisms of producer organisms

3. Optimization of bacteriocin production by Lactobacillus acidophilus AA11, a strain isolated from Egyptian cheese

4. Antimicrobial potential of bacteriocin producing Lysinibacillus jx416856 against foodborne bacterial and fungal pathogens, isolated from fruits and vegetable waste

5. Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13

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