Identification and characterization of a novel pH and heat stable bacteriocin-like substance lactococcin036019 with food preserving potential

Author:

Peng Zhen,Xu Xiaoyan,Fan Pengrong,Qiao Baoling,Xie Mingyong,Huang Tao,Xiong Tao

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference34 articles.

1. Bacteriocins of lactic acid bacteria: Extending the family;Alvarez-Sieiro;Applied Microbiology and Biotechnology,2016

2. Bacteriocin: A novel approach for preservation of food;Bharti;International Journal of Pharmacy and Pharmaceutical Sciences,2015

3. Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions;Chen;Food Hydrocolloids,2016

4. Functions and emerging applications of bacteriocins;Chikindas;Current Opinion in Biotechnology,2018

5. Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable;Chin;Annals of Microbiology,2016

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