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Bacillus spp. increase the Paracin 1.7 titer of L. paracasei HD1.7 in sauerkraut juice: Emphasis on the influence of inoculation conditions on the symbiotic relationship

2021-07-01

Abstract excerpt

Bacteriocins from lactic acid bacteria are natural preservatives that inhibit foodborne pathogenic microorganisms and have recently attracted much attention. Lactobacillus paracasei HD1.7 was previously isolated from sauerkraut fermentation broth in the laboratory and has been shown to produce the bacteriocin Paracin 1.7. In this study, L. paracasei HD1.7 was cocultured with three Bacillus species (B. subtilis, B....

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Literature Corpus work
6274f089-59e2-5e86-a2aa-850aec9a8322
DOI
10.1016/j.lwt.2021.111443
Open publication

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Bacillus spp. increase the Paracin 1.7 titer of L. paracasei HD1.7 in sauerkraut juice: Emphasis on the influence of inoculation conditions on the symbiotic relationshipDOI 10.1016/j.lwt.2021.111443
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