Purification and Partial Characterization of Bacteriocin Lac-B23, a Novel Bacteriocin Production by Lactobacillus plantarum J23, Isolated From Chinese Traditional Fermented Milk

The exploration and evaluation of bacteriocin-producing lactic acid bacteria (LAB) have been one of the powerful means to food preservation. A total of 300 strains were isolated from Chinese traditional fermented milk products. A bacteriocin-producing LAB, named Lactobacillus plantarum J23, was scre...

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Detalles Bibliográficos
Autores principales: Zhang, Jianming, Yang, Yanyan, Yang, Hui, Bu, Yushan, Yi, Huaxi, Zhang, Lanwei, Han, Xue, Ai, Lianzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6174205/
https://www.ncbi.nlm.nih.gov/pubmed/30327641
http://dx.doi.org/10.3389/fmicb.2018.02165

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6174205/
https://www.ncbi.nlm.nih.gov/pubmed/30327641
http://dx.doi.org/10.3389/fmicb.2018.02165

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