Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

@inproceedings{Yang2011AntimicrobialAO,
  title={Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts},
  author={En Yang and Lihua Fan and Yueming Jiang and Craig Doucette and Sherry Fillmore},
  booktitle={AMB Express},
  year={2011}
}
The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. The objectives of this study were to isolate and identify bacteriocinogenic LAB from various cheeses and yogurts and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms in vitro as well as on a food commodity. LAB were isolated using MRS and M17 media. The agar diffusion bioassay was used to screen for bacteriocin or… CONTINUE READING
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