The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes

The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes

Abstract Lactobacilli, as the largest group of lactic acid bacteria, produce large amounts of antimicrobial metabolites such as organic acids, fatty acids, ammonia, hydrogen peroxide, diacetyl and bacteriocin, which inhibit the growth of pathogenic bacteria and increase shelf life of food. The aim o...

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Bibliographic Details
Main Authors: Fahimeh Azizi, Mohammad B. Habibi Najafi, Mohammad R. Edalatian Dovom
Format: Article
Language:English
Published: SpringerOpen 2017-09-01
Series:AMB Express
Subjects:
Antimicrobial activity
Bacteriocin
Biphasic approach
Cheese
Lactobacillus
Traditional dairy products
Online Access:http://link.springer.com/article/10.1186/s13568-017-0474-2

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http://link.springer.com/article/10.1186/s13568-017-0474-2

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