Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth-Reference-Cited by-同舟云学术

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Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth

Published:2018-12-03 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Gutiérrez-Cortés Carolina,Suarez Héctor,Buitrago Gustavo,Nero Luis Augusto,Todorov Svetoslav Dimitrov

Funder

Departamento Administrativo de Ciencia, Tecnología e Innovación

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference64 articles.

1. Enhancement of blis production by pediococcus acidilactici kp10 in optimized fermentation conditions using an artificial neural network.;Abbasiliasi;RSC Adv.,2016

2. Characterization of a new bacteriocin from Lactobacillus plantarum Le5 and Le27 isolated from ensiled corn.;Amortegui;Appl. Biochem. Biotechnol.,2014

3. Relevance of microbial coculture fermentations in biotechnology.;Bader;J. Appl. Microbiol.,2010

4. Bacteriocins from lactic acid bacteria: microorganisms of potential biotechnological importance for the dairy industry.;Beshkova;Eng. Life Sci.,2012

5. Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production.;Brauman;Appl. Environ. Microbiol.,1996

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