Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth

The production of bacteriocins by lactic acid bacteria (LAB) has been of wide interest in the food industry due to their potential application in biopreservation. The production of bacteriocins is usually low in single strain fermentation, but can improve when the bacteriocinogenic strain is culture...

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Detalles Bibliográficos
Autores principales: Gutiérrez-Cortés, Carolina, Suarez, Héctor, Buitrago, Gustavo, Nero, Luis Augusto, Todorov, Svetoslav Dimitrov
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/PMC6286998/
https://www.ncbi.nlm.nih.gov/pubmed/30559735
http://dx.doi.org/10.3389/fmicb.2018.02952

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6286998/
https://www.ncbi.nlm.nih.gov/pubmed/30559735
http://dx.doi.org/10.3389/fmicb.2018.02952

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