Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough

This study was aimed to isolate and partially characterizes the bacteriocin produced by an L. plantarum sp. isolated from traditional sourdough. The bacteriocin was partially purified, and after treating it with different harsh conditions, its antibacterial activity was evaluated against L. monocyto...

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Detalles Bibliográficos
Autores principales: Zangeneh, Mina, Khorrami, Sadegh, Khaleghi, Moj
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684595/
https://www.ncbi.nlm.nih.gov/pubmed/33282254
http://dx.doi.org/10.1002/fsn3.1890

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684595/
https://www.ncbi.nlm.nih.gov/pubmed/33282254
http://dx.doi.org/10.1002/fsn3.1890

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