Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review-Reference-Cited by-同舟云学术

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

Published:2017 Issue:47 Volume:7 Page:29395-29420
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Abbasiliasi Sahar¹²³⁴⁵^ORCID,Tan Joo Shun⁶⁷⁸⁵,Tengku Ibrahim Tengku Azmi⁹¹⁰¹¹¹²⁵,Bashokouh Fatemeh⁹¹⁰¹¹¹²⁵,Ramakrishnan Nagasundara Ramanan¹³¹⁴¹⁵¹⁶¹⁷,Mustafa Shuhaimi¹²³⁴⁵,Ariff Arbakariya B.¹⁸²³⁴⁵

Affiliation:

1. Department of Microbiology

2. Faculty of Biotechnology and Biomolecular Sciences

3. Universiti Putra Malaysia

4. 43400 UPM Serdang

5. Malaysia

6. Bioprocess Technology

7. School of Industrial Technology

8. Universiti Sains Malaysia

9. Pharmacology discipline

10. Faculty of medicine

11. UiTM

12. 47000 Sungai Buloh

13. School of Engineering

14. Advanced Engineering Platform

15. Monash University Malaysia

16. Jalan Lagoon Selatan

17. 47500 Bandar Sunway

18. Bioprocessing and Biomanufacturing Research Centre

Abstract

Lactic acid bacteria (LAB) are the major interest in food industry primarily by virtue of their biopreservative properties.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/RA/C6RA24579J

Reference180 articles.

1. Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

2. Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

3. The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

4. The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets

5. The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation

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