Bacteriocinogenic <i>Bacillus</i> spp. Isolated from Korean Fermented Cabbage (<i>Kimchi</i>)—Beneficial or Hazardous?

Bacteriocinogenic <i>Bacillus</i> spp. Isolated from Korean Fermented Cabbage (<i>Kimchi</i>)—Beneficial or Hazardous?

<i>Bacillus velezensis</i> ST03 and ST32, <i>Bacillus amyloliquefaciens</i> ST06 and ST109, and <i>Bacillus subtilis</i> ST08 were isolated from artisanal-produced <i>kimchi</i> and were identified based on 16S rRNA partial sequencing. DNA obtained fro...

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Bibliografische gegevens
Hoofdauteurs: Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2021-04-01
Reeks:Fermentation
Onderwerpen:
Bacillus velezensis
Bacillus <i>amyloliquefaciens</i>
Bacillus subtilis
Listeria monocytogenes
bacteriocins
safety
Online toegang:https://www.mdpi.com/2311-5637/7/2/56

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