Critical fermentation factors that influence the production of multiple bacteriocins of Enterococcus faecium NKR-5-3

Bacteriocins from lactic acid bacteria (LAB) are industrially important compounds that have been utilized as a safe food preservative replacing the potentially harmful synthetic chemical preservatives, Enterococcus faecium NKR- 5-3 is a novel LAB strain that produces five different bacteriocins‘ Th...

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Bibliographic Details

Published in:	Annals of Tropical Research
Main Authors:	Rodney H. Perez, Kohei Himeno, Takeshi Zendo, Kenji Sonomoto
Format:	Article
Language:	English
Published:	Visayas State University 2020-11-01
Subjects:	lactic acid bacteria Enterococcus faecium bacteriocin multiple bacteriocin bacteriocin production fermentation factors
Online Access:	https://atr.vsu.edu.ph/article/view/86