Application of nisin – the well-known lactic acid bacteria bacteriocin – against spoilage bacteria in tangerine wine
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چکیده
منابع مشابه
Antimicrobial Effect of Lactic Acid Bacteria against Common Pathogenic Bacteria
Abstract Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens. Meth...
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Lysozyme was formulated together with nisin for usage against food spoilage lactobacilli. The mixtures demonstrated improved minimal inhibitory concentrations (MIC), compared to the parent compounds, for many of the bacteria and media tested, including high salt media in which lysozyme lost virtually all of its activity. Synergy was also observed through measurement of the kinetics of bacterial...
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The agar diffusion bioassay was used to screen for bacteriocin or.
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The contribution of lactic acid bacteria (LAB) to the improvement of food safety and stability of fermented foods has long been known. LAB overgrow other microorganisms of the same ecological niche in food products mainly due to lowering the pH, competing for nutrients, producing various antimicrobial substances such as organic acids, hydrogen peroxide, antibiotics and bacteriocins. Among these...
متن کاملAcetaldehyde metabolism by wine lactic acid bacteria.
Acetaldehyde is a volatile flavor compound present in many fermented foods and is important in the production of red and white wines. Nine strains of the genera Lactobacillus and Oenococcus were able to metabolize acetaldehyde in a resting cell system, whereas two Pediococcus strains were not. Acetic acid and ethanol were produced from its degradation. A Lactobacillus and an Oenococcus were abl...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2016
ISSN: 1212-1800,1805-9317
DOI: 10.17221/545/2015-cjfs