Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India-Reference-Cited by-同舟云学术

Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India

Published:2016-10-07 Issue:1 Volume:5 Page:
ISSN:2193-1801
Container-title:SpringerPlus
language:en
Short-container-title:SpringerPlus

Author:

Aarti Chirom,Khusro Ameer,Arasu Mariadhas Valan,Agastian Paul,Al-Dhabi Naïf Abdullah

Funder

King Saud University

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://link.springer.com/content/pdf/10.1186/s40064-016-3452-2.pdf

Reference40 articles.

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2. Abo-Amer AE (2011) Optimization of bacteriocin production by Lactobacillus acidophilus AA11, a strain isolated from Egyptian cheese. Ann Microbiol 61:445–452

3. Bhaskar N, Sudeepa ES, Rashmi HN, Tamil Selvi A (2007) Partial purification and characterization of protease of Bacillus proteolyticus CFR3001 isolated from fish processing waste and its antibacterial activities. Bioresour Technol 98:2758–2764

4. Bromberg R, Moreno I, Zaganini C, Delboni RR, Oliveira JD (2004) Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity. Braz J Microbiol 35:137–144

5. Callewaert T, De Vuyst L (2000) Bacteriocin production with Lactobacillus amylovorus DCE471 is improved and stabilized by fed-batch fermentation. Appl Environ Microbiol 66:606–613

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