Kenji Sonomoto
Bacteriocins from lactic acid bacteria (LAB) have attracted increasing interest due to their applications not only as safe and natural food preservatives but also as potential antimicrobials. In our study, LAB wereisolated from some traditional Vietnamese fermented foods with plant and anim...
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| Main Authors: | , , |
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| Format: | Working Paper |
| Language: | English |
| Published: |
NXB Nông Nghiệp
2011
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| Subjects: | |
| Online Access: | http://repository.vnu.edu.vn/handle/123456789/8939 |
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| Institution: | Vietnam National University, Hanoi |
| Language: | English |
| Summary: | Bacteriocins from lactic acid bacteria (LAB) have attracted increasing interest due to their applications not only as safe and natural food preservatives but also as potential antimicrobials. In our study, LAB wereisolated from some traditional Vietnamese fermented foods with plant and animal origins. After isolation, bacteriocin-producing lactic acid bacteria were screened by using direct and spot-on-lawn methods. As a result, one bacteriocin-producing lactic acid bacterium from fermented pork rolls was shown to produce a promising bacteriocin. Then, other studies such as antibacterial spectra and LC-MS of the bacteriocin were carried out in this study. |
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