Growth Characteristics of Bacteriocin-Producing Lactococcus lactis subsp. hordniae JNU533 in a Glucose-Containing Skim Milk Medium
Author:
Funder
Ministry of Science and ICT
Publisher
Korean Society of Milk Science and Biotechnology
Subject
General Earth and Planetary Sciences,General Environmental Science
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2023.41.3.138
Reference18 articles.
1. Gilliland SE. Health and nutritional benefits from lactic acid bacteria. FEMS Microbiol Rev. 1990;7:175-188. 10.1111/j.1574-6968.1990.tb04887.x 2271223
2. Widyastuti Y, Rohmatussolihat, Febrisiantosa A. The role of lactic acid bacteria in milk fermentation. Food Nutr Sci. 2014;5:435-442. 10.4236/fns.2014.54051
3. Lindgren SE, Dobrogosz WJ. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol Rev. 1990;7:149-163. 10.1111/j.1574-6968.1990.tb04885.x 2125429
4. Cavanagh D, Casey A, Altermann E, Cotter PD, Fitzgerald GF, McAuliffe O. Evaluation of Lactococcus lactis isolates from nondairy sources with potential dairy applications reveals extensive phenotype-genotype disparity and implications for a revised species. Appl Environ Microbiol. 2015;81:3961-3972. 10.1128/AEM.04092-14 25841018 PMC4524136
5. Bibal B, Goma G, Vayssier Y, Pareilleux A. Influence of pH, lactose and lactic acid on the growth of Streptococcus cremoris: a kinetic study. Appl Microbiol Biotechnol. 1988;28:340-344. 10.1007/BF00268192
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