1 publication

• Published Subscription 14 Apr 2021

  Bacteriocin Production and Characterization Obtained from Lactobacillus sakei

  By Camila Ramão Contessa, Nathieli Bastos Souza, Guilherme Battú Gonçalo, Luciano Santos Almeida, Fernando Zocche, Caroline Costa Moraes

  Abstract: Natural preservatives such as bacteriocins become an attractive alternative in the substitution of chemical preservatives, which have eventual potential for toxicity and carcinogenic effect. In this study, a bacteriocin was produced from a strain of Lactobacillus sakei, isolated from Italian salami. The data obtained in this paper revealed that the antimicrobial activity of bacteriocin was higher than 85% in the assays using the Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 27–36 Read article →