BACTERIOCINS OF LACTIC-ACID BACTERIA IN COMBINATION HAVE GREATER ANTIBACTERIAL ACTIVITY

被引：141
作者：
HANLIN, MB
KALCHAYANAND, N
RAY, P
RAY, B
机构：
[1] UNIV WYOMING,DEPT ANIM SCI,FOOD MICROBIOL LAB,LARAMIE,WY 82071
[2] UNIV MINNESOTA,DEPT FOOD SCI,ST PAUL,MN 55108
来源：
JOURNAL OF FOOD PROTECTION | 1993年 / 56卷 / 03期
关键词：
D O I：
10.4315/0362-028X-56.3.252
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Antibacterial efficiency of two bacteriocins from lactic acid bacteria, pediocin AcH, and nisin was tested individually and in combination against several gram-positive bacterial strains including some involved in food spoilage and foodborne diseases. Pediocin AcH and nisin were more antibacterial in combination than when they were used alone. The principles of this greater antibacterial spectrum have been proposed. Bacteriocins in combinations can be used advantageously to design efficient natural food biopreservative(s).
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页码：252 / 255
页数：4
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