Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

Lactic acid bacteria (LAB) were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based...

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Detalles Bibliográficos
Autores principales: Nespolo, Cássia Regina, Brandelli, Adriano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2010
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769745/
https://www.ncbi.nlm.nih.gov/pubmed/24031581
http://dx.doi.org/10.1590/S1517-838220100004000020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769745/
https://www.ncbi.nlm.nih.gov/pubmed/24031581
http://dx.doi.org/10.1590/S1517-838220100004000020

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