In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

Abstract Background Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial...

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Bibliographic Details
Main Authors: Sahar Abbasiliasi, Joo Shun Tan, Fatemeh Bashokouh, Tengku Azmi Tengku Ibrahim, Shuhaimi Mustafa, Faezeh Vakhshiteh, Subhashini Sivasamboo, Arbakariya B. Ariff
Format: Article
Language:English
Published: BMC 2017-05-01
Series:BMC Microbiology
Subjects:
Pediococcus acidilactici Kp10
Probiotic
Starter culture
Adhesion property
Proteolytic
Food-borne pathogens
Online Access:http://link.springer.com/article/10.1186/s12866-017-1000-z

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http://link.springer.com/article/10.1186/s12866-017-1000-z

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