Kenji Sonomoto

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: Nguyen, Quynh Uyen, Sonomoto, Kenji, Nguyen, Huynh Minh Quyen
Format: Working Paper
Language:English
Published: NXB Nông Nghiệp 2011
Subjects:
Bacteriocin
lactic acid bacteria
fermented food
Online Access:http://repository.vnu.edu.vn/handle/123456789/8939
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Institution: Vietnam National University, Hanoi
Language: English
id oai:112.137.131.14:123456789-8939
record_format dspace
spelling oai:112.137.131.14:123456789-89392018-07-21T10:30:47Z Kenji Sonomoto Nguyen, Quynh Uyen Sonomoto, Kenji Nguyen, Huynh Minh Quyen Bacteriocin lactic acid bacteria fermented food 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. 2011-05-26T14:01:57Z 2015-08-18T02:50:47Z 2011-05-26T14:01:57Z 2015-08-18T02:50:47Z 2010 Working Paper Nguyen, Quynh Uyen, Sonomoto, Kenji, Nguyen, Huynh Minh Quyen. (2010). Kenji Sonomoto. JSPS Asian Core Program (2009-2013) http://repository.vnu.edu.vn/handle/123456789/8939 en JSPS Asian Core Program (2009-2013); 1 p. application/pdf NXB Nông Nghiệp
institution Vietnam National University, Hanoi
building VNU Library & Information Center
country Vietnam
collection VNU Digital Repository
language English
topic Bacteriocin
lactic acid bacteria
fermented food
spellingShingle Bacteriocin
lactic acid bacteria
fermented food
Nguyen, Quynh Uyen
Sonomoto, Kenji
Nguyen, Huynh Minh Quyen
Kenji Sonomoto
description 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.
format Working Paper
author Nguyen, Quynh Uyen
Sonomoto, Kenji
Nguyen, Huynh Minh Quyen
author_facet Nguyen, Quynh Uyen
Sonomoto, Kenji
Nguyen, Huynh Minh Quyen
author_sort Nguyen, Quynh Uyen
title Kenji Sonomoto
title_short Kenji Sonomoto
title_full Kenji Sonomoto
title_fullStr Kenji Sonomoto
title_full_unstemmed Kenji Sonomoto
title_sort kenji sonomoto
publisher NXB Nông Nghiệp
publishDate 2011
url http://repository.vnu.edu.vn/handle/123456789/8939
_version_ 1680968149705424896

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