In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork

The aim of this study was to screen and In vitro characterize the properties of bacteriocin produced by lactic acid bacteria isolated from Vietnamese fermented pork (Nem chua). One hundred and fifty LAB were isolated from ten samples of Nem chua and screened for bacteriocin-producing lactic acid bac...

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Detalles Bibliográficos
Autores principales: Pilasombut, Komkhae, Rumjuankiat, Kittaporn, Ngamyeesoon, Nualphan, Duy, Le Nguyen Doan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662129/
https://www.ncbi.nlm.nih.gov/pubmed/26761868
http://dx.doi.org/10.5851/kosfa.2015.35.4.473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662129/
https://www.ncbi.nlm.nih.gov/pubmed/26761868
http://dx.doi.org/10.5851/kosfa.2015.35.4.473

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