Optimisation of bacteriocin production of Lactococcus lactis subsp. lactis MA23, a strain isolated from Boza
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00671.x/fullpdf
Reference47 articles.
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2. Boza: a lactic acid fermented cereal beverage as a traditional Turkish food;Arici;Food Reviews International,2002
3. Nisin-producing Lactococcus lactis isolated from human milk;Beasley;Applied and Environmental Microbiology,2004
4. Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation;Callewaert;Applied and Environmental Microbiology,2000
5. Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from Kimchi;Cheigh;Journal of Biotechnology,2002
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