Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable

Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable

Lactococcus lactis subsp. lactis S20, a bacteriocinogenic lactic acid bacterium, was isolated from Chinese sauerkraut. This strain produced the highest bacteriocin activity (1280 AU/ml) against Listeria monocytogenes ATCC 19115 after 20 h of culture at 30 °C in MRS broth, although our results demons...

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Bibliographic Details
Main Authors: Yih, Zhet Chin, Velu, Selvi, Abu Bakar, Fatimah, Mahmud @ Ab Rashid, Nor Khaizura
Format: Article
Language:English
Published: Springer Verlag 2016
Online Access:http://psasir.upm.edu.my/id/eprint/55259/
http://psasir.upm.edu.my/id/eprint/55259/1/Characterization%20and%20the%20influence%20of%20milk%20solids-not-fat%20on%20the%20bacteriocin%20produced%20by%20Lactococcus%20lactis%20subsp.%20lactis%20S20%20isolated%20from%20Chinese%20sauerkraut%2C%20a%20traditional%20fermented%20vegetable.pdf

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