Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by<i>Lactobacillus plantarum</i>lp 31 strain isolated from dry-fermented sausage
Diana Müller, Marta Susana Carrasco, Georgina Tonarelli, Arturo Carlos Simonetta
Journal of Applied Microbiology
Abstract
In view of the interesting inhibitory spectrum of this bacteriocin and because of its good technological properties (resistance to heat and activity at acidic pH), this bacteriocin has potential applications as a biopreservative to prevent the growth of food-borne pathogens and food spoilage bacteria in certain food products.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
bacteriocin produced by Lactobacillus plantarum lp 31 strain has potential applications as a biopreservative to prevent the growth of food-borne pathogens and food spoilage bacteria
“In view of the interesting inhibitory spectrum of this bacteriocin and because of its good technological properties (resistance to heat and activity at acidic pH), this bacteriocin has potential appli...”