Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice

Abstract Background Fermented glutinous rice has low alcohol content and abundant nutrients, but it is easily contaminated by Bacillus cereus during production and preservation. This study aimed to inhibit the spoilage bacterium Bacillus cereus in the fermented glutinous rice by bacteriocin-producin...

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Bibliographic Details

Published in:	Annals of Microbiology
Main Authors:	Huojian Zheng, Yongqi Yang, Cancan Qi, Qiuxiang Cheng, qin Wang, Liping Wang
Format:	Article
Language:	English
Published:	BMC 2025-07-01
Subjects:	Sweet wine koji Bacteriocin Purification Fermented glutinous rice
Online Access:	https://doi.org/10.1186/s13213-025-01810-0