Identification and characterization of bacteriocins produced by lactic acid bacteria

被引：0

作者：

Nemeth, A

GasparikReichardt, J

Farkas, J

Balogh, I

Andrassy, E

机构：

来源：

FLEISCHWIRTSCHAFT | 1996年 / 76卷 / 09期

关键词：

Listeria monocytogenes; bacteriocin; lactic acid bacteria; combined effect;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Numerous lactic acid bacteria have been tested for production of bacteriocins. Listeria-inhibiting effects have been demonstrated for the strain Lactobacillus helveticus NCIAM 1148 and for two other strains, Lactobacillus sake Lb.706, N. 27 and Leuconostoc gelidum NCFB 2782 with agar-spot and agar-diffusion techniques. Bacteriocin activity of the strains were also measured. The Listeria-inhibiting effect of the two strains was also determined both in broth, in sterile food and during sausage ripening.

引用

页码：911 / 916

页数：6

共 14 条

[1]

ADAMS MR, 1990, TRENDS FOOD SCI TECH, V36, P125

[2] SIMPLE AND RAPID METHOD FOR ISOLATING LARGE PLASMID DNA FROM LACTIC STREPTOCOCCI [J].