Optimization of bacteriocin-like inhibitory substance production by Pediococcus acidilactici Kp10 for use as food preservative

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Optimization of bacteriocin-like inhibitory substance production by Pediococcus acidilactici Kp10 for use as food preservative

The present study was carried out in view of the considerable interest in the search for safe, food-grade preservatives of biological origin. Towards this objective, lactic acid bacteria (LAB) were isolated from a number of milk by-products and fermented cocoa beans. The isolates were then screened...

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Bibliographic Details
Main Author:	Abbasiliasi, Sahar
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Food preservatives Fermented foods - Lipase
Online Access:	http://psasir.upm.edu.my/id/eprint/52008/ http://psasir.upm.edu.my/id/eprint/52008/1/FBSB%202014%2023RR.pdf

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