Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi-Reference-Cited by-同舟云学术

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Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi

Published:2002-05 Issue:3 Volume:95 Page:225-235
ISSN:0168-1656
Container-title:Journal of Biotechnology
language:en
Short-container-title:Journal of Biotechnology

Author:

Cheigh Chan-Ick,Choi Hak-Jong,Park Hoon,Kim Seong-Bo,Kook Moo-Chang,Kim Tae-Seok,Hwang Jae-Kwan,Pyun Yu-Ryang

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology,Bioengineering

Reference32 articles.

1. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687;Aasen;Appl. Microbiol. Biotechnol.,2000

2. Chemostat production of plantaricin C by Lactobacillus plantarum LL41;Bárcena;Appl. Environ. Microbiol.,1998

3. Influence of growth conditions on the production of a bacteriocin, pediocin AcH, by Pediococcus acidilactici H.;Biswas;Appl. Environ. Microbiol.,1991

4. Utilization of xylose as an alternative carbon source for nisin Z production by Lactococcus lactis IO-1;Chinachoti;J. Fac. Agric. Kyushu Univ.,1997

5. Production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from Kimchi;Choi;J. Appl. Microbiol.,2000

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1. Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods;Frontiers in Food Science and Technology;2024-08-20

2. Probiotic evaluation, adherence capability and safety assessment of Lactococcus lactis strain isolated from an important herb “Murraya koenigii”;Scientific Reports;2024-07-06

3. Biosynthesis, classification, properties, and applications of Weissella bacteriocins;Frontiers in Microbiology;2024-06-12

4. Rerouting the Metabolic Pathway in Lactococcus lactis ATCC 11454 to Improve Nisin Productivity by Disrupting Lactate Dehydrogenase ( ldh);Food Biotechnology;2024-04-02

5. Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life;Food Control;2024-03

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