Isolation and Characterization of Pediocin NV 5 Producing Pediococcus acidilactici LAB 5 from Vacuum-Packed Fermented Meat Product

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Optimized culture conditions for bacteriocin production by Pediococcus acidilactici LAB 5 and its characterization.

A strain of Pediococcus acidilactici LAB 5 was isolated from vacuum-packed fermented meat product, in order to obtain a novel bacteriocin from food-grade organisms. Optimized culture conditions for bacteriocin production in different media (viz., MRS, TGE, TGE + buffer, TGE + Tween 80, and TGE + Tween 80 + buffer) and at different temperatures and pH conditions were reported. TGE + Tween 80 + b...

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ژورنال

عنوان ژورنال: Indian Journal of Microbiology

سال: 2011

ISSN: 0046-8991,0973-7715

DOI: 10.1007/s12088-011-0070-0