Selection of Bacteriocinogenic <i>Bacillus</i> spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties

Selection of Bacteriocinogenic <i>Bacillus</i> spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties

Two <i>Bacillus</i> spp. isolated from kimchi, <i>Bacillus tequilensis</i> ST816CD and <i>Bacillus subtilis</i> ST830CD, were characterized for their antimicrobial properties and safety. The proteinaceous nature of their inhibitory metabolites was confirmed after...

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Bibliographic Details
Main Authors: Gee Hyeun Choi, Joanna Ivy Irorita Fugaban, Clarizza May Dioso, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Fermentation
Subjects:
<i>Bacillus tequilensis</i>
<i>Bacillus subtilis</i>
bacteriocins
proteolytic activity
beneficial and virulence profile
Online Access:https://www.mdpi.com/2311-5637/7/4/271

Internet

https://www.mdpi.com/2311-5637/7/4/271

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