Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Bacteriocin heat stability

Results and Discussion. The heat stability of the bacteriocins produced by four strains of Lc. lactis (FS84, FS90, FS91-1, FS97) isolated from retail foods was examined. The four bacteriocins tested were shown to be different from nisin by their inhibitory spectra... [Pg.316]

Figure 3. Heat stability of bacteriocins from Lc, lactis FS 84, FS 90, FS 91-1, and FS 97 In citrate-phosphate buffer at pH 4.0 and 8.0. Figure 3. Heat stability of bacteriocins from Lc, lactis FS 84, FS 90, FS 91-1, and FS 97 In citrate-phosphate buffer at pH 4.0 and 8.0.
Antimicrobial peptides, relation to food quality-CortrirtMe / heat stability among lactic acid bacteria bacteriocins, 315-318 inhibitory activity, 308-309 interaction with food components, 314-315... [Pg.342]

Heat stability, lactic acid bacteria bacteriocins, 315-318 Heated beef fat... [Pg.346]

See other pages where Bacteriocin heat stability is mentioned: [Pg.315]    [Pg.218]    [Pg.369]    [Pg.59]    [Pg.314]    [Pg.92]   
See also in sourсe #XX -- [ Pg.315 , Pg.316 ]



SEARCH



Bacteriocin

Bacteriocins

Heat stabilization

Heat stabilizers

© 2024 chempedia.info