Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

This study aimed at characterization, production optimization, and assessing the biopreservative potential of a broad antimicrobial spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338, isolated from fermented sourdough in Northeast region of China. Ammonium sulfate precipitation and SP...

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Bibliographic Details
Main Authors: Jiage Ma, Wei Yu, Juncai Hou, Xiue Han, Hong Shao, Ying Liu
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
lactobacillus casei
bacteriocin
antimicrobial activity
production optimization
fermented soybean milk
biopreservation
Online Access:http://dx.doi.org/10.1080/10942912.2020.1751656

Internet

http://dx.doi.org/10.1080/10942912.2020.1751656

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