Fermentation strategies for improving the production of bacteriocin‐like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations-Reference-Cited by-同舟云学术

Fermentation strategies for improving the production of bacteriocin‐like inhibitory substances by Lactobacillus brevis C23 with nutrient supplementation, pH, and temperature variations

Published:2021-09-08 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Kuhan Sreedharan Dharni¹,Abbasiliasi Sahar²,Mohamed Mohd Shamzi³⁴,Ng Zhang Jin¹,Ariff Arbakariya Bin³⁴,Lee Chee Keong¹,Tan Joo Shun¹^ORCID

Affiliation:

1. School of Industrial Technology Universiti Sains Malaysia Gelugor Malaysia

2. Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia

3. Department of Bioprocess Technology Faculty of Biotechnology and Biomolecular Sciences Universiti Putra Malaysia Serdang Malaysia

4. Bioprocessing and Biomanufacturing Research Complex Faculty of Biotechnology and Biomolecular Sciences Universiti Putra Malaysia Serdang Malaysia

Funder

Ministry of Higher Education, Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15914

Reference40 articles.

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

2. Effect of Medium Composition and Culture Condition on the Production of Bacteriocin-Like Inhibitory Substances (BLIS) byLactobacillus ParacaseiLA07, a Strain Isolated from Budu

3. Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

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

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

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3. Enhancing food preservation with postbiotic metabolites γ-aminobutyric acid (GABA) and bacteriocin-like inhibitory substances (BLIS) produced by Lactobacillus brevis C23 co-cultures in plant-based medium;Preparative Biochemistry & Biotechnology;2023-09-11

4. Production of Postbiotic Metabolites γ-Aminobutyric Acid (GABA) and Bacteriocin-Like Inhibitory Substances (BLIS) by Lactobacillus brevis C23 Co-culture in Coconut-Based Medium for Potential Psychobiotics and Food Preservatives;2023-04-26