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Identification and characterization of bacteriocins produced by lactic acid bacteria.

Author(s) : NEMETH A., GASPARIK-REICHARDT J., FARKAS J., BALOGH I., ANDRASSY E.

Type of article: Article

Summary

Numerous lactic acid bacteria have been tested for production of bacteriocins. Listeria-inhibiting effects have been demonstrated for the strain Lactobacillus helveticus NCIAM 1148 and for two other strains, Lactobacillus sake Lb.706, N. 27 and Leuconostoc gelidum NCFB 2782 with agar-spot and agar-diffusion techniques. Bacteriocin activity of the strains were also measured. The Listeria-inhibiting effect of the two strains was also determined both in broth, in sterile food and during sausage ripening.

Details

  • Original title: Identification and characterization of bacteriocins produced by lactic acid bacteria.
  • Record ID : 1997-1507
  • Languages: English
  • Source: Fleischwirtschaft - vol. 76 - n. 10
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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