Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative

Antimicrobial compounds from traditional fermented foods have shown activity against a wide range of pathogen and spoilage microorganisms for several years. In this study, a Lactic acid bacteria (LAB), isolated from Vietnamese traditional fermented yogurt (Lactobacillus plantarum SC01), was encapsul...

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Detalles Bibliográficos
Autores principales: Le, Ngoc Thuy Trang, Bach, Long Giang, Nguyen, Duy Chinh, Le, Tran Hong Xuan, Pham, Khanh Hung, Nguyen, Dai Hai, Hoang Thi, Thai Thanh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6466082/
https://www.ncbi.nlm.nih.gov/pubmed/30897806
http://dx.doi.org/10.3390/ijerph16061017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6466082/
https://www.ncbi.nlm.nih.gov/pubmed/30897806
http://dx.doi.org/10.3390/ijerph16061017

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