Bacteriocin producing lactic acid bacteria isolated from Boza, a traditional fermented beverage from Balkan Peninsula – from isolation to application
نویسندگان
چکیده
Jean Guy LeBlanc and Svetoslav Dimitrov Todorov a Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, C.P. T4000ILC, San Miguel de Tucumán, Tucumán, Argentina b Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Av. Prof. Lineu Prestes 580 Bloco 14, 05508-000, São Paulo, SP, Brasil *Corresponding author. Tel.: +55-11-3091 2191; fax: +55-11-3815 4410. E-mail address: [email protected] (Svetoslav D. Todorov)
منابع مشابه
Genotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food
Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobi...
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