Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against listeria monocytogenes

• Main Authors: Pato, Usman, Yusuf, Yusmarini, Fitriani, Shanti, Jonnadi, Nia Naidya, ., Mimi Sri Wahyuni, Feruni, Jeska Aryaningsih, Jaswir, Irwandi
• Format: Article
• Language: English; English
• Published: Society for Indonesian Biodiversity 2020
• Subjects: TP248.13 Biotechnology
• Online Access: http://irep.iium.edu.my/82222/1/82222_Inhibitory%20activity%20of%20crude%20bacteriocin.pdf; http://irep.iium.edu.my/82222/2/82222_Inhibitory%20activity%20of%20crude%20bacteriocin_SCOPUS.pdf; http://irep.iium.edu.my/82222/; https://smujo.id/biodiv/article/view/5143/3763

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as Listeria monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibi...