Screening and Performance of L actobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle-Reference-Cited by-同舟云学术

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Screening and Performance of L actobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle

Published:2013-09-30 Issue:4 Volume:33 Page:445-452
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Rao Yu¹,Chang Wei¹,Xiang Wenliang¹,Li Mingyuan¹,Che Zhenming¹,Tang Jie¹

Affiliation:

1. School of Bioengineering; Xihua University; Chengdu China

Funder

Scientific Research Foundation of the Education Office of Sichuan Province

Key Research Funds of Xihua University in China

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12075/fullpdf

Reference20 articles.

1. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954;Beganović;J. Food Sci.,2011

2. Controlling cabbage fermentations with nisin and nisin-resistant Leuconostoc mesenteroides;Breidt;Food Microbiol.,1995

3. Survival of Escherichia coli O157:H7 in cucumber fermentation brines;Breidt;J. Food Sci.,2011

4. Improvements in the quality and shelf life of Kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreumGJ7 as a starter;Chang;J. Food Sci.,2010

5. Growth inhibition of foodborne pathogens by Kimchi prepared with bacteriocin-producing starter culture;Chang;J. Food Sci.,2011

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4. Bacterial Diversity Analysis of Chaozhou Sauerkraut Based on High-Throughput Sequencing of Different Production Methods;Fermentation;2023-03-13

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