Isolation and mode of action of bacteriocin BacC1 produced by nonpathogenic Enterococcus faecium C1
Lactic acid bacteria are present in fermented food products and help to improve shelf life and enhance the flavor of the food. They also produce metabolites such as bacteriocins to prevent the growth of undesirable or pathogenic bacteria. In this study, Enterococcus faecium C1 isolated from fermente...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Published: |
American Dairy Science Association
2015
|
| Subjects: | |
| Online Access: | http://eprints.um.edu.my/14499/ http://www.sciencedirect.com/science/journal/00220302/98/8 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|