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Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods

✍ Scribed by Grosu-Tudor, Silvia-Simona; Stancu, Mihaela-Marilena; Pelinescu, Diana; Zamfir, Medana

Book ID
125370547
Publisher
Springer
Year
2014
Tongue
English
Weight
513 KB
Volume
30
Category
Article
ISSN
1573-0972

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Characterization of bacteriocins produce
Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives
✍ Svetoslav D. Todorov; Leon M. T. Dicks πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons 🌐 English βš– 209 KB

## Abstract Bacteriocin‐producing strains of __Lactobacillus plantarum__ ST23LD and ST341LD, __Enterococcus faecium__ ST311LD and __Leuconostoc mesenteroides__ subsp. __mesenteroides__ ST33LD were isolated from the brine of spoiled black olives. The bacteriocins produced by all four strains inhibit