Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp.

Consumers prefer natural over synthetic chemical preservatives on a food label. Therefore, it is crucial to ensure the safety and efficacy of such natural preservatives. The emergence of heat-resistant spore-forming Alicyclobacillus spp. has been associated with spoilage problems in the fruit juice...

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Detalles Bibliográficos
Autores principales: Pei, Jinjin, Jin, Wengang, Wang, Jinze, Huang, Yigang, Li, Xinsheng, Zhang, Hongxia, Zhang, Yonggui, Ramadan, Amer, Abd El-Aty, A. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8696185/
https://www.ncbi.nlm.nih.gov/pubmed/34956149
http://dx.doi.org/10.3389/fmicb.2021.783266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8696185/
https://www.ncbi.nlm.nih.gov/pubmed/34956149
http://dx.doi.org/10.3389/fmicb.2021.783266

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